Preheat your oven to 450°F (232°C).

In a mixing bowl, toss the grated carrot and thinly sliced celery with apple cider vinegar and a pinch of kosher salt. Allow to sit for about 10 minutes.

In a large mixing bowl, combine softened cream cheese, melted butter, hot sauce, and Cajun seasoning. Mix until smooth and creamy.

Gently fold in the shredded rotisserie chicken, cheddar cheese, blue cheese crumbles, and chopped chives.

Roll out the puff pastry into a rectangle measuring approximately 12" x 10" and cut into 12 squares.

Grease a muffin tin and place each pastry square into the muffin tin cups, spooning the buffalo filling into each square.

Bake in the preheated oven for 17-20 minutes until golden brown and bubbly.

Let cool for a few minutes in the tin before serving.

Top each bite with the reserved carrot and celery mixture, and serve immediately with ranch dressing.