Sauté chicken, onions and celery in oil in a medium-sized
fry pan over medium heat until chicken is browned, no longer pink and
vegetables are soft (about 15 minutes). Remove from heat. Stir in 1/4 cup barbecue
sauce.
Roll out thawed dough into a 5-inch circle.
Press dough into large lightly greased muffin pan. Fill with
1/4 cup chicken mixture. Adding only half the filing and baking will help
prevent crust from getting soggy.
Brush exposed dough with egg wash. Bake cups at 350 for
approximately 20 minutes until crust becomes flaky and turns brown.
Remove from oven and add reserved heated chicken mixture. Add
more sauce as desired. Sprinkle with shredded cheddar if desired.