Description
This Buffalo Chicken Pot Pie combines the classic comfort of a creamy chicken pot pie with a spicy buffalo wing twist. Tender shredded chicken is simmered with fresh vegetables and coated in a flavorful buffalo sauce and creamy dressing mixture, then baked inside a flaky pie crust until golden and bubbly. Perfect for game day or a hearty dinner with a spicy kick.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken breast
- 1/2 cup buffalo wing sauce
- 1/3 cup ranch dressing or blue cheese dressing
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup whole milk
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled blue cheese (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Crust
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the pot pie.
- Sauté Vegetables: In a large skillet over medium heat, heat the olive oil. Add diced onion, celery, and carrots. Sauté for 4 to 5 minutes until softened, stirring occasionally.
- Make Roux and Sauce: Sprinkle the flour over the sautéed vegetables and stir continuously for 1 minute to create a roux. Slowly whisk in the chicken broth and whole milk, stirring until the sauce thickens, about 3 to 4 minutes.
- Combine Filling: Remove the skillet from heat. Stir in the shredded chicken, buffalo wing sauce, ranch or blue cheese dressing, shredded mozzarella cheese, crumbled blue cheese if using, garlic powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
- Prepare Pie Crust: Roll out one pie crust and line a 9-inch pie dish with it. Pour the buffalo chicken filling into the crust and spread evenly to fill the dish.
- Top Crust and Seal: Cover with the second pie crust sheet. Crimp the edges to seal the pie and cut several small slits in the top crust to allow steam to escape during baking.
- Bake: Place the pie dish in the preheated oven and bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
- Rest and Serve: Remove the pot pie from the oven and let it rest for 10 minutes before slicing. Serve warm, optionally with extra ranch or blue cheese dressing on the side.
Notes
- Adjust the amount of buffalo wing sauce to control the spiciness level to your preference.
- For convenience, rotisserie chicken can be used instead of cooking chicken breasts.
- For a lighter version, substitute reduced-fat cheese and milk.
- Serve with additional ranch or blue cheese dressing for dipping or topping.
