Buffalo Chicken Pot Pie Recipes

BUFFALO CHICKEN POT PIE

Steps:

• Place chicken in baking dish, fill with enough water to cover chicken.
• Bake at 425F for 30 - 45 minutes until chicken is fully cooked.
• Let chicken cool.
• Using two forks, shred chicken. Set aside.
• In a small saucepan saute the celery for 5 minutes until just starting to soft.
• Mix in the wing sauce and the chicken to the celery. Let simmer over very low heat while preparing the dough.
• Roll dough out thin into 8 inch discs. Place the dough discs into each section of of a coated large muffin pan. The dough will overlap, you will need it.
• Spoon in the chicken mixture about 2/3 to the top.
• Top with blue cheese.
• Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed. Repeat until out of ingredients.
• Lower oven to 350°F
• Bake for 10-12 minutes.
• Let sit for 10 minutes.

BUFFALO CHICKEN POT PIE

Steps:

• Heat oven to 400°F.
• In 3-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes or until softened. Add celery and carrots; cook 5 to 7 minutes.
• Meanwhile, remove and discard skin from chicken. Remove chicken from bones; cut chicken into small pieces and discard bones.
• In large bowl, toss vegetable mixture, chicken, Buffalo wing sauce and cheese until well mixed.
• Make pie crusts as directed on box for Two-Crust Pie using 10-inch glass deep-dish pie plate. Pour chicken mixture into crust-lined plate. Top with second crust and flute; cut slits in several places.
• Bake 25 to 35 minutes or until edge is golden brown.

CAST IRON BUFFALO CHICKEN POT PIE RECIPE BY TASTY

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!

BUFFALO CHICKEN AND POTATO CASSEROLE

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
• Mix oil, ranch dressing, Buffalo wing sauce, garlic powder, onion powder, and salt together in a a large bowl to make sauce. Add potatoes; stir to coat thoroughly. Transfer potatoes to the casserole dish.
• Place chicken in the sauce bowl; stir to coat with remaining sauce. Marinate in the refrigerator, about 30 minutes.
• Roast potatoes in the preheated oven while chicken marinates, stirring halfway, until tender, about 30 minutes. Stir in chicken. Continue roasting, stirring once or twice, until chicken and potatoes are tender, 15 to 30 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Crumble bacon into a bowl; stir in Colby Jack cheese and green onions.
• Sprinkle cheese mixture over potatoes and chicken; bake until cheese is melted and bubbly, about 5 minutes.

BUFFALO STYLE CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
• Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

PUFF PASTRY CHICKEN POTPIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut 1 sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12x10-in. lattice. Freeze while making filling., Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan., In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes., Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2-qt. oblong baking dish. Top with lattice, trimming to fit., Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until filling is bubbly and pastry is golden brown, 45-55 minutes. Cover loosely with foil if pastry starts getting too dark. Let stand 15 minutes before serving.

BUFFALO CHICKEN POT PIE WITH CHEDDAR BISCUITS

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix chicken and sauce.
• In 12-inch skillet, heat oil over medium heat. Add onion, celery and carrot; cook 6 to 7 minutes or until carrot is tender. Stir in chicken mixture and broth. Add cream cheese cubes and 1 1/4 cups of the Cheddar cheese; stir until completely melted. Pour mixture into baking dish.
• Meanwhile, in small bowl, mix Bisquick™ mix, milk, green onions and remaining 1/4 cup Cheddar cheese until well blended. Spoon 16 tablespoons dough on top of chicken mixture. Bake uncovered 20 to 25 minutes or until casserole is bubbly and biscuits are golden brown.

RACHAEL RAY'S BUFFALO CHICKEN POT PIE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Heat 2 tablespoons of EVOO (extra virgin olive oil) in a large skillet over medium-high heat.
• Add the chopped chicken chunks and sauté them on both sides until golden brown.
• Remove chicken chunks from skillet and reserve on a plate.
• Add another 2 tablespoons of EVOO, onion, carrot, celery and garlic to the same skillet and cook, stirring occasionally, until the vegetables are tender, 5 to 6 minutes.
• While the veggies are cooking start the sauce. In a medium-size sauce pan, melt the butter over medium-high heat; stir in the flour and cook until light brown, about 1 minute.
• Whisk the chicken stock and hot sauce into the butter/flour mixture and bring it to a boil.
• Simmer the gravy until thickened, 2 or 3 minutes.
• Return the reserved chicken chunks to the skillet with the cooked vegetables.
• Add the gravy, stirring to combine.
• Transfer everything to a 9x11" casserole dish and set aside while you prepare the topping.
• TOPPING:.
• In a medium-size mixing bowl, prepare the cornbread according to package directions.
• Stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter onto the top of the casserole, covering it completely.
• Bake the pot pie until the cornbread is baked through and the filling is hot, 20 to 30 minutes.

BUFFALO CHICKEN PIE

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.

BUFFALO CHICKEN FOOTBALL HAND PIES RECIPE BY TASTY

Steps:

• Preheat to oven to 375°F (190°C) and line a baking sheet with parchment paper.
• In a large bowl, combine the chicken, salt, pepper, mozzarella cheese, green onions, buffalo sauce, and ranch dressing.
• Roll out the pie crusts on a lightly floured surface to about ¼-inch (6 mm) thick.
• Using a paring knife, cut thin strips to resemble football laces. Then, cut out small football shapes from the remaining dough. Reroll any excess dough and cut out more shapes. You should have about 48 footballs total.
• Transfer 24 football shapes to the prepared baking sheet.
• Spoon a heaping tablespoon of the chicken filling into the center of each football, leaving about a ½-inch (1 cm) border around the edges.
• Brush the edges with egg wash and place another football on top, pressing the edges with your finger. Crimp the edges with a fork to seal.
• Arrange the lace cutouts on top of the footballs. Brush more egg wash over the tops.
• Bake for 15-20 minutes, or until golden brown.
• Let cool for 5 minutes before serving. Serve with ranch dressing, if desired.
• Enjoy!