Buffalo Chicken Pot Pie combines creamy chicken pot pie with the bold, tangy flavor of buffalo chicken. Tender shredded chicken, vegetables, buffalo sauce, sour cream, blue cheese, and mozzarella are baked between two flaky pie crusts until golden.
This is a fun change from traditional chicken pot pie when I want something with a little more flavor and heat. The creamy buffalo chicken filling works so well with the flaky crust, and using cooked shredded chicken makes it easy to put together.
Why I Love Buffalo Chicken Pot Pie
About the Ingredients ⭐
- Butter: Used to sauté the vegetables and create the base of the creamy filling.
- Garlic & Onion: Add savory flavor to the pot pie filling.
- Celery & Carrots: Give the filling classic chicken pot pie flavor and texture. Flour: Thickens the sauce so the filling stays creamy instead of runny.
- Chicken Stock: Adds flavor and helps create the sauce.
- Heavy Cream: Makes the buffalo chicken filling rich and creamy.
- Cooked Chicken: Shredded leftover or rotisserie chicken makes this recipe quick to prepare.
- Green Onions: Add mild onion flavor and a little freshness.
- Blue Cheese Crumbles: Give the filling that classic buffalo chicken combination.
- Hot Sauce: Adds the tangy buffalo flavor and heat.
- Sour Cream: Makes the filling extra creamy and balances the hot sauce.
- Pie Crusts: Refrigerated crusts keep this pot pie easy while giving you a flaky top and bottom crust.
- Mozzarella Cheese: Melts into the filling for extra cheesy goodness.
- Egg & Water: Whisked together for an egg wash that helps the top crust bake golden.
Be sure to check out the full recipe and ingredient list below
How to Make Buffalo Chicken Pot Pie
- Melt butter in a large skillet over medium heat. Add minced garlic and diced onion, cooking until the onion is translucent.
- Add chopped celery, diced carrots, and salt, and cook until the vegetables are tender, about 5 minutes.
- Sprinkle flour over the vegetable mixture, cook for 1-2 minutes, then gradually stir in chicken stock and heavy cream until the mixture thickens. Remove from heat.
- Let the mixture cool slightly, then stir in shredded chicken, sliced green onions, blue cheese crumbles, hot sauce, and sour cream until combined.
- Preheat the oven to 425°F (220°C). Place one pie crust in a 9-inch pie pan, ensuring it covers the bottom and sides.
- Pour the chicken mixture into the pie crust, spreading it evenly, and sprinkle with shredded mozzarella cheese.
- Cover with the second pie crust, crimping edges to seal, and make a few slits on top for steam to escape.
- Beat the egg with water, then brush the egg wash over the top crust.
- Bake in the preheated oven for 40 minutes or until the crust is golden brown. Let cool for 15-20 minutes before slicing. Enjoy!
Tips I Found Helpful
- Dice the vegetables evenly. Similar-sized carrots, celery, and onion cook at the same rate.
- Cook the flour briefly. Stir it into the butter and vegetables for about a minute before adding the liquids to remove the raw flour taste.
- Add the liquid gradually. Slowly whisk in the chicken stock and heavy cream to keep the sauce smooth.
- Let the filling thicken. The filling should be creamy and thick before it goes into the pie crust so the bottom doesn’t become soggy.
- Use cooked chicken. Leftover chicken or rotisserie chicken makes this recipe much quicker to put together.
- Adjust the heat. Use your favorite hot sauce and adjust the amount depending on how spicy you want the pot pie.
- Cut vents in the top crust. A few small slits allow steam to escape while the pot pie bakes.
- Use the egg wash. Brush it over the top crust for a beautiful golden finish.
- Let it rest before slicing. Give the pot pie about 10 minutes after baking so the creamy filling can set slightly. 💙🔥
Frequently Asked Questions
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Yield: 8 Slices
Buffalo Chicken Pot Pie
5.0 Stars (1 Review)
Creamy Buffalo Chicken Pot Pie with a cheesy, spicy filling and flaky crust.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 stalks celery, chopped
- 2 carrots, diced
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken stock
- 1 cup heavy cream
- 3 cups cooked and shredded chicken
- 1/2 cup sliced green onions
- 1/2 cup blue cheese crumbles
- 1/2 cup hot sauce
- 1/2 cup sour cream
- 2 refrigerated pie crusts
- 1 cup shredded mozzarella cheese
- 1 large egg
- 2 tablespoons water
Instructions
- Melt butter in a large skillet over medium heat, then add minced garlic and diced onion, cooking until the onion is translucent.
- Add chopped celery and diced carrots, salt, and cook until the vegetables are tender, about 5 minutes.
- Sprinkle flour over the vegetable mixture, cook for 1-2 minutes, then gradually stir in chicken stock and heavy cream until the mixture thickens. Remove from heat.
- Let the mixture cool slightly, then stir in shredded chicken, sliced green onions, blue cheese crumbles, hot sauce, and sour cream until combined.
- Preheat the oven to 425°F (220°C). Place one pie crust in a 9-inch pie pan, ensuring it covers the bottom and sides.
- Pour the chicken mixture into the pie crust, spreading it evenly, and sprinkle with shredded mozzarella cheese.
- Cover with the second pie crust, crimping edges to seal, and make a few slits on top for steam to escape.
- Beat the egg with water, then brush the egg wash over the top crust.
- Bake in the preheated oven for 40 minutes or until the crust is golden brown, then let cool for 15-20 minutes before slicing. Enjoy!
Notes
Let the filling thicken before adding it to the pie crust. Cut a few slits in the top crust to allow steam to escape, then brush with the egg wash for a golden finish. Let the pot pie rest for about 10 minutes after baking before slicing.
Nutrition Information:
Yield:
8Serving Size:
1 sliceAmount Per Serving: Calories: 580Total Fat: 40gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 133mgSodium: 804mgCarbohydrates: 33gFiber: 2gSugar: 6gProtein: 24g
