Imagine breaking through a golden, flaky crust into a ridiculously creamy, spicy, and savory buffalo chicken filling. This isn’t your average pot pie; it’s a bold and exciting twist on a beloved comfort food classic that brings together two game-day favorites. This recipe is your ticket to a cozy, satisfying meal that’s perfect for a fun weeknight dinner or to wow your friends at your next gathering.
Prep Time: 20 mins
Total Time: 50-55 mins (includes baking time)
Servings: 6
Ingredients:
For the Buffalo Chicken Filling:
- 1 package (14.1 oz) Refrigerated Pie Crusts (two crusts)
- 3 cups Cooked Chicken, shredded
- 1/2 cup Buffalo-Style Hot Sauce
- 4 oz Cream Cheese, softened and cubed
- 1/4 cup Ranch or Blue Cheese Dressing
- 1 cup Frozen Mixed Vegetables (like peas and carrots)
- 1 Celery Stalk, finely diced
- 1/4 cup Onion, finely diced
- 3 tbsp Butter
- 3 tbsp All-Purpose Flour
- 1 1/2 cups Chicken Broth
- 1 large Egg, beaten with 1 tbsp water (for egg wash)
Instructions:
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Gently press one of the pie crusts into a 9-inch pie plate.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the diced celery and onion and cook until softened, about 5 minutes.
- Create the Sauce Base: Sprinkle the flour over the vegetables and stir for one minute to cook out the raw flour taste. Slowly whisk in the chicken broth until the mixture is smooth.
- Make it Creamy: Bring the mixture to a simmer and cook until it begins to thicken. Reduce the heat to low and stir in the cubed cream cheese and ranch or blue cheese dressing until the cream cheese has melted completely.
- Add the Flavor: Stir in the buffalo hot sauce until well combined. Then, fold in the shredded chicken and the frozen mixed vegetables.
- Assemble the Pie: Pour the hot filling into the prepared pie crust. Carefully place the second pie crust over the top. Trim any excess dough, then crimp the edges to seal.
- Vent and Bake: Cut a few small slits in the top crust to allow steam to escape. Brush the top with the egg wash for a beautiful golden-brown finish.
- Bake to Perfection: Bake for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly.
- Rest and Serve: Let the pot pie rest for at least 10 minutes before slicing and serving. This allows the filling to set up.
Recipe Notes:
- Chicken Shortcut: Using a store-bought rotisserie chicken is a fantastic way to save time and add extra flavor.
- Control the Heat: You are in complete control of the spice level. Use a mild buffalo sauce for less heat, or add a pinch of cayenne pepper to the filling for an extra kick.
- Crust Tips: If the edges of your crust start to get too brown during baking, you can cover them with strips of aluminum foil or a pie shield.
- Storage and Reheating: Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for the best texture.
There you have it – a show-stopping, flavorful, and ultra-comforting Buffalo Chicken Pot Pie that’s perfect for any occasion! This unique recipe will surely become a new favorite for its rich flavor and satisfying warmth. We hope you enjoy this fun twist on a classic! Happy baking!
Estimated Nutritional Information (per serving)
Calories: 550; Protein: 25g; Carbohydrates: 40g (Fiber: 3g, Sugars: 5g); Fat: 32g (Saturated Fat: 14g); Sodium: 1350mg;
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
