BUFFALO CHICKEN POT PIE
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
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.
CAST IRON BUFFALO CHICKEN POT PIE RECIPE BY TASTY
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
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 POT PIE
Make and share this Buffalo Chicken Pot Pie recipe from Food.com.
Provided by David04
Categories Chicken Thigh & Leg
Time 1h12m
Yield 6-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 381.6, Fat 29.6, SaturatedFat 14.7, Cholesterol 144.8, Sodium 866.4, Carbohydrate 1.7, Fiber 0.1, Sugar 0.5, Protein 26.4
BUFFALO CHICKEN HAND PIES RECIPE BY TASTY
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
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
RACHAEL RAY'S BUFFALO CHICKEN POT PIE
This recipe is from the 9/10/07 episode of the Rachael Ray Show. I love spicy food, so I DOUBLED the amount of hot sauce to 1/2 cup! It is a delicious recipe!
Provided by Shelby Jo
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
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.
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