Mini Buffalo Chicken Pot Pies Recipes

IMPOSSIBLY EASY MINI BUFFALO CHICKEN PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In small bowl, mix melted butter, hot sauce, seasoned salt and pepper to make Buffalo sauce.
• In medium bowl, mix shredded chicken, Cheddar cheese and ranch dressing. Pour about half to three-fourths of the Buffalo sauce (reserving remaining for serving) into chicken mixture. Mix until combined.
• In medium bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 tablespoon batter into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon batter over chicken mixture in each muffin cup.
• Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With knife, loosen sides of pies from pan and remove. Place top sides up on cooling rack. Cool 5 minutes longer, then transfer pies to serving tray.
• Top each with blue cheese, chopped green onion, chopped cilantro and a drizzle of reserved Buffalo sauce. Serve warm.

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.

MINI BUFFALO CHICKEN POT PIES

Steps:

• Begin by preparing the pie crust. Start by mixing the flour and salt.
• Then add the butter and mix into a course crumble. Next add the cold water. Start with about half the amount of water, then add as needed until a solid (but not sticky) dough forms.
• Form the dough into a flat disk, cover with plastic wrap and place into the refrigerator while preparing the chicken pot pie filling (about 30 minutes).
• To prepare the filling begin by pressure cooking the chicken breasts. (If you do not have a pressure cooker, simply boil the chicken.)
• Once the chicken is cooked through, remove from the water, shred, then toss with the buffalo sauce.
• Bring 2 cups of chicken broth to boil in a medium pot, then add the carrots, celery and peas.
• Cook for 5-7 minutes. In the meantime add the olive oil to a separate pan and sauté the onions and garlic over medium heat for 5 minutes.
• Add the flour, cayenne pepper, celery salt and paprika to the onions and garlic, then add the pot or carrots, celery, peas and chicken broth.
• Cook for 5-7 minutes then add the buffalo chicken.
• Next, prepare the mini tarts.
• Fill the tarts with a heaping spoonful of the buffalo chicken filling.
• Mix together the breadcrumbs and parmesan cheese and sprinkle on top of each little pot pie.
• Place into the oven at 350°F for 20 minutes. The last two minutes of the baking process switch the oven over to broiler on high.
• Sprinkle a few green onions on top and serve.

BUFFALO CHICKEN POT PIE

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.

MINI CHICKEN AND BROCCOLI POT PIES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a 12-count mini-muffin pan with vegetable oil cooking spray. Set aside.
• For the pot pie filling: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt, pepper, Parmesan, chicken and broccoli.
• For assembly: On a lightly-floured work surface, roll out the dough 1/8-inch thick. Using the 3-inch round cookie cutter, cut out 12 pieces of dough. Using the 2-inch round cookie cutter, cut out another 12 pieces of dough. Press the large rounds of dough into the bottom of the prepared pan. Spoon the sauce into the pastry.
• Combine the egg and 1 teaspoon water in a small bowl, using a fork. Brush the edges of the pastry with the egg mixture and place the remaining pieces of dough on top. Lightly press the edges of the dough together to seal. Press around the edges of the pies using the tines of a fork. Brush the tops of each pie with the beaten egg. Cut a 1/2-inch-long slit into the top of the pies using a paring knife. Bake until the tops are golden and the filling is bubbling, 15 to 18 minutes. Cool for 10 minutes and serve.

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 HAND PIES RECIPE BY TASTY

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!

MINI POT PIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Add the oil to a large pot over high heat. Once the oil begins to shimmer, add the chicken, and stir until cooked through, about 7 minutes. Transfer the chicken to a bowl.
• Melt butter in the same pot. Add the onions and carrots and stir until softened, about 8 minutes.
• Add the flour, stirring to combine. Slowly add the milk and chicken broth, alternating between the two, stirring continuously and bringing to a boil.
• Add the cooked chicken, peas, salt, and pepper, and stir until thoroughly mixed. Remove from heat and let cool.
• Lay out puff pastry sheets and use a small 6-inch (15 cm) bowl to cut circles out of it.
• Place dough circles in a nonstick muffin tin and fill with pot pie mixture.
• Using remaining puff pastry, cut ⅛-inch (3 mm) strips of dough, and make a lattice top for each muffin cup. Brush the lattice tops with the egg.
• Bake for 15 minutes, until golden brown.
• Enjoy!