Description
A delicious and hearty Buffalo Chicken Pot Pie that brings the classic flavors of buffalo chicken wings into a comforting pie!
Ingredients
Scale
- 3–4 cups Cooked Shredded Chicken
- ½ cup Buffalo Sauce (amount based on spice level)
- ½ cup Ranch or Blue Cheese Dressing
- 1 standard-sized ball of Pizza Dough
- 1½ cups Shredded Mozzarella Cheese (plus ½ cup for topping)
- 4 ounces Cream Cheese
- 1 cup Chicken Broth
- Finely diced Celery
- Finely diced Carrots
- Diced Onion
- Minced Garlic
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-Purpose Flour
Instructions
- Prep your ingredients: Shred the cooked chicken, finely dice the onion, celery, and carrots, and mince the garlic. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or individual ramekins.
- Start the filling base: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion, celery, and carrots, and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute.
- Create the creamy roux: Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables and stir constantly for 1-2 minutes. Gradually pour in 1 cup of chicken broth while whisking to prevent lumps, and cook until the mixture thickens slightly.
- Build the Buffalo chicken flavor: Reduce heat to low, add 4 ounces of cream cheese, and stir until melted. Mix in ½ cup of buffalo sauce and ½ cup of ranch or blue cheese dressing until smooth.
- Assemble the filling: Add the shredded chicken to the skillet and stir to coat. Fold in 1½ cups of shredded mozzarella cheese, saving ½ cup for topping, and stir until the cheese starts to melt. Adjust seasonings if needed.
- Prepare the pie dish: Pour the buffalo chicken filling into the prepared pie dish, spreading it evenly.
- Top with pizza dough: Roll out the pizza dough into a circle larger than the pie dish. Drape it over the filling, trim excess dough, and crimp the edges. Cut small slits in the top for steam to escape, and sprinkle remaining cheese on top.
- Bake to golden perfection: Place the pie dish on a baking sheet and bake for 25-35 minutes until the crust is golden brown and filling is bubbly. Tent with foil if the crust browns too quickly.
- Rest and serve: Let the pot pie rest for 5-10 minutes before slicing and serving hot.
Notes
- Feel free to adjust the amount of buffalo sauce to your preferred spice level.
- Make ahead: The filling can be prepared a day in advance and stored in the fridge before assembling the pie.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
Keywords: Buffalo Chicken, Pot Pie, Comfort Food