Chicken | Main Course | One Pot | Recipes
Best Buffalo Chicken Pot Pie
This Best Buffalo Chicken Pot Pie Recipe combines a classic pot pie’s creamy, hearty filling with the bold, tangy flavors of buffalo chicken. Packed with tender chicken, spicy buffalo sauce, fresh vegetables, and topped with a flaky golden crust, this dish is a crowd-pleaser perfect for weeknight dinners or game-day gatherings
Pot pies are a classic comfort food, ranging from traditional chicken pot pie to hearty beef, or vegetarian Pot Pie. Each variation offers a cozy, satisfying meal wrapped in a flaky crust. What sets this apart is its bold, zesty twist on the original.
Combining the creamy richness of pot pie with the tangy heat of buffalo sauce, this recipe delivers an irresistible flavor fusion perfect for those who love spicy chicken pot pie. It’s a unique, crave-worthy upgrade to a timeless favorite!
Buffalo Chicken Pot Pie 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
Buffalo Chicken Pot Pie Recipe
- 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 and Tricks
- Pre-Cook the Filling: Ensure the filling is thickened and cooled slightly before adding it to the pie crust to prevent a soggy bottom.
- Adjust the Heat Level: Customize the spice by adjusting the amount of hot sauce or swapping it for a milder wing sauce for less heat.
- Use Rotisserie Chicken: Save time by using store-bought rotisserie chicken. Shred it ahead of time for easy preparation.
- Seal the Crust Properly: Crimp the edges tightly to prevent the filling from oozing out during baking. Use a fork or pinch with your fingers for a decorative touch.
- Perfect Egg Wash: Brushing the top crust with egg wash ensures a shiny, golden finish. Be generous, but avoid letting it pool on the edges.
- Serve with Extra Sauce: Drizzle more buffalo sauce or serve with ranch dressing on the side for an extra punch of flavor.
FAQs about Buffalo Chicken Pot Pie
Buffalo Chicken Pot Pie
Yield:
8
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
1 hour
This Best Buffalo Chicken Pot Pie Recipe combines a classic pot pie’s creamy, hearty filling with the bold, tangy flavors of buffalo chicken.
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!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 580Total Fat: 40gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 133mgSodium: 804mgCarbohydrates: 33gFiber: 2gSugar: 6gProtein: 24g
