Buffalo Chicken Fritos Pie Recipes

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BUFFALO CHICKEN POT PIE



Buffalo Chicken Pot Pie image

Here's a spicy twist on chicken pot pie: The flavors of Buffalo chicken are combined with a creamy sauce, then baked between two pie crusts and studded with blue cheese. To cut down on prep time we call for store-bought pie crusts and use shredded cooked chicken meat (you can use leftover roast chicken, or meat from a rotisserie chicken). Make this recipe a new favorite for Game Days or serve it on weeknights for a cozy family dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, diced
3 stalks celery, diced
2 medium carrots, diced
Kosher salt
1/2 cup all-purpose flour
1 1/2 cups chicken stock
1 cup whole milk
2 1/2 cups shredded cooked chicken meat
1/2 cup frozen green peas
1/4 cup hot sauce, such as Frank's
2 tablespoons sour cream
One 14- to 16-ounce box refrigerated rolled pie crusts (2 crusts)
1/2 cup crumbled blue cheese
1 large egg

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the garlic and onion and cook until translucent, about 3 minutes. Add the celery, carrots and a pinch of salt and cook until the colors brighten and the vegetables soften, about 5 minutes.
  • Sprinkle in the flour and cook, stirring, until the butter and liquid is absorbed, about 2 minutes. Pour the stock and milk into the pot, stirring continuously to dissolve the flour, and cook until thickened, about 6 minutes. Remove from the heat and stir in the chicken, peas, hot sauce, sour cream and 1 teaspoon salt. Let cool to room temperature, about 15 minutes.
  • Preheat the oven to 425 degrees F.
  • Unroll 1 pie crust over a 9-inch pie plate, easing it over the bottom and gently pressing it up the sides. Let any excess hang over the edges. Spoon half of the cooled pot pie filling onto the bottom crust. Sprinkle half of the blue cheese on top. Pour the remaining filling on top and sprinkle with the remaining blue cheese. Unroll the top crust over the pie. Roll the bottom and top crust edges together and crimp.
  • Whisk the egg and 2 tablespoons water in a small bowl to make an egg wash. Brush the top of the pie with the egg wash and make 4 slits on top (this will let steam escape). Bake until the crust is golden brown, about 40 minutes. Let cool for 15 to 20 minutes before slicing and serving.

BUFFALO CHICKEN HAND PIES RECIPE BY TASTY



Buffalo Chicken Hand Pies Recipe by Tasty image

This appetizer takes everything you love about wings and rolls it into delicious, easy-to-eat hand pies. Roll out store-bought pie dough, stuff with spicy buffalo chicken, and bake until perfectly melty and cheesy. If you want to score even more points with your guests on game day, serve these zesty bites with a side of cool ranch dressing.

Provided by Betsy Carter

Categories     Appetizers

Time 45m

Yield 10 hand pies

Number Of Ingredients 10

2 cups rotisserie chicken, shredded
1 cup cream cheese, softened
1 cup Frank's® buffalo sauce
½ cup shredded mozzarella cheese
¼ cup red onion
½ teaspoon fresh ground black pepper
1 teaspoon celery salt
2 square sheets pie dough
2 egg yolks, beaten
1 cup ranch dressing, for serving

Steps:

  • Preheat the oven to 400ºF (200ºC). Line 2 baking sheets with parchment paper.
  • In a medium bowl, combine the shredded chicken, cream cheese, buffalo sauce, mozzarella, red onion, black pepper, and celery salt. Mix until thoroughly combined.
  • Unroll the pie dough and cut out 4 circles from each sheet using a 3½-inch (8.75 cm) round cutter. Re-roll and cut out as many circles as you can, about 10 total. Discard the dough scraps. Place the dough circles on the prepared baking sheets.
  • Fill each dough circle with 1 heaping tablespoon of the buffalo chicken filling. Fold in half to form a half-moon shape. Using a fork, press all along the outer edges to seal the dough together. Brush all over with the beaten egg yolks.
  • Bake for 12-15 minutes, turning halfway, until the pies are slightly puffed and golden,. Remove from oven and let cool slightly.
  • Serve the hand pies warm with ranch dressing alongside.
  • Enjoy!

Nutrition Facts : Calories 497 calories, Carbohydrate 25 grams, Fat 36 grams, Fiber 0 grams, Protein 15 grams, Sugar 4 grams

FRITOS PIE



Fritos Pie image

This is a recipe a buddy in the Air Force made for me. It was easy, cheap, and everyone loved it. Hope you will also!!

Provided by Curtis

Categories     Meat

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (9 3/4 ounce) bag corn chips or 1 (9 3/4 ounce) bag barbecue corn chips
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
sour cream
shredded lettuce
picante sauce
2 cups cheddar cheese or 2 cups four-cheese Mexican blend cheese

Steps:

  • Prepare ground beef according to taco mix.
  • Heat oven to 325°F.
  • Line bottom of 8x8-inch casserole dish with corn chips.
  • Put ground beef mixture on corn chips.
  • Spread cheese till well covered.
  • Heat in oven till cheese is melted.
  • Put your sour cream, lettuce, and picante sauce as needed.

Nutrition Facts : Calories 829.5, Fat 55.4, SaturatedFat 21.1, Cholesterol 136.4, Sodium 851.4, Carbohydrate 44.3, Fiber 3.7, Sugar 1.1, Protein 39.3

CAST IRON BUFFALO CHICKEN POT PIE RECIPE BY TASTY



Cast Iron Buffalo Chicken Pot Pie Recipe by Tasty image

It's a red hot, cheesy twist on a classic dinner favorite. Dig into this pot pie that's full of everything you love about buffalo chicken. We recommend saving room for seconds.

Provided by Betsy Carter

Categories     Dinner

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

8 oz cream cheese, softened
1 oz packet of ranch seasoning
½ cup Frank's® Red Hot Buffalo Wing Sauce
2 large eggs
3 cups cooked shredded chicken (from 1 rotisserie chicken)
1 cup diced celery
½ cup diced carrot
½ cup minced white onion
1 cup shredded cheddar cheese
10-inch pie dough (7 ounces), thawed according to package instructions
1 tablespoon heavy cream
3 scallions, white and light green parts only, thinly sliceds

Steps:

  • Preheat the oven to 425°F (220°C).
  • Add the cream cheese to a large bowl. With an electric hand mixer, beat the cream cheese until creamy and soft, 1-2 minutes. Add the ranch seasoning, buffalo sauce, and 1 egg and mix on low speed to combine, gradually increasing the speed to medium as the mixture becomes less watery, 1-2 minutes.
  • Add the chicken, celery, carrots, onion, and shredded cheddar to the cream cheese mixture. Stir with a spatula to combine.
  • Transfer the chicken mixture to a 10-inch cast iron skillet. Unroll the pie dough over the skillet and lay evenly over the filling. Run your fingers underneath the edges of the dough and tuck under itself to form a crust that sits neatly along the edges of the skillet.
  • In a small bowl, mix together the remaining egg and the heavy cream. Brush the egg wash over the top of the pie crust. Using a paring knife, make a few small slits in the center of the crust.
  • Bake the pot pie for 35-40 minutes, until the crust is golden brown and cooked through. Remove the pot pie from the oven and let cool for 15 minutes.
  • Serve the pot pie garnished with scallions.
  • Enjoy!

Nutrition Facts : Calories 338 calories, Carbohydrate 7 grams, Fat 23 grams, Fiber 0 grams, Protein 24 grams, Sugar 3 grams

BUFFALO CHICKEN PIE



Buffalo Chicken Pie image

3rd Place Winner Bisquick® Recipe Contest 2010! Love Buffalo wings? Pack a punch of Buffalo flavor in an easy-to-make chicken pie.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

2 cups cooked chicken strips
1/2 cup Frank's™ RedHot™ Buffalo Wings Sauce
1 cup shredded Cheddar cheese (4 oz)
1/2 cup crumbled blue cheese (2 oz)
1 cup chopped celery (about 2 1/2 stalks)
1 cup Original Bisquick™ mix
1/2 cup cornmeal
1/2 cup milk
1 egg
2/3 cup blue cheese dressing

Steps:

  • Heat oven to 400°F. In large bowl, toss chicken and Buffalo wing sauce until well coated. Stir in cheeses and celery. Pour into ungreased 9-inch glass pie plate.
  • In medium bowl, mix Bisquick mix, cornmeal, milk and egg. Pour over chicken mixture; spread to cover.
  • Bake 25 to 30 minutes or until topping is golden brown. Cut into wedges; drizzle with blue cheese dressing.

Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1 g

BUFFALO CHICKEN FRITOS PIE



Buffalo Chicken Fritos Pie image

Make and share this Buffalo Chicken Fritos Pie recipe from Food.com.

Provided by Walmart

Categories     Chicken

Time 10m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1 cup chicken broth
2 cups whole rotisserie chicken, cut into 1-inch pieces
1 teaspoon seasoning salt
1/2 cup hot sauce
1/4 cup heavy cream
1/4 cup butter
1/2 cup shredded Mexican blend cheese
1 (9 3/4 ounce) bag original Fritos corn chips
3 1/2 tablespoons ranch dressing
1/4 cup tomatoes, diced (1/4 inch pieces)
1/4 cup green onion, chopped (1/4 inch pieces)

Steps:

  • Add broth and chicken to sauté pan, then season with salt.
  • Heat until broth is reduced by a little more than half.
  • Add hot sauce and cream, then let reduce.
  • Add butter and half the cheese, and incorporate.
  • Empty a bag of Original Fritos on a platter and top with the warm chicken mixture.
  • Top with the remaining cheese, then drizzle with ranch dressing, then tomatoes, and green onions.
  • This recipe was shared by Frito Lay.

Nutrition Facts : Calories 653.6, Fat 48.9, SaturatedFat 17.5, Cholesterol 72.5, Sodium 1748, Carbohydrate 47.3, Fiber 4.1, Sugar 2.9, Protein 9.9

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