If you are craving a comforting meal with a spicy kick, this Buffalo Chicken Pot Pie Recipe is a dream come true. It perfectly marries the creamy heartiness of a classic pot pie with the bold, tangy heat of buffalo sauce, creating a dish that is not only satisfying but packed full of flavor and texture. Imagine tender shredded chicken, sweet veggies, and a luscious buffalo-spiced filling all sealed under a flaky golden crust—every bite is pure cozy indulgence. Whether for a family dinner or a special gathering, this Buffalo Chicken Pot Pie Recipe will quickly become a favorite staple.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Buffalo Chicken Pot Pie Recipe lies in its straightforward, wholesome ingredients. Each one plays a vital role in building the layers of flavor, from the tender chicken to the colorful veggies and that punch of buffalo sauce that ties it all together.
- 2 cups cooked shredded chicken: Provides hearty protein and soaks up all the spicy, creamy sauce wonderfully.
- 1 refrigerated pie crust: Gives the pot pie its golden, buttery top layer that’s flaky and irresistible.
- 2 tablespoons unsalted butter: Perfect for sautéing veggies and creating a rich roux base.
- 1 small onion, diced: Adds subtle sweetness and depth to the filling.
- 2 cloves garlic, minced: Brings aromatic warmth to every bite.
- 1 cup diced carrots: Offers a slight sweetness and vibrant color contrast.
- 1 cup frozen peas: Adds a pop of green freshness and mild sweetness.
- 1 cup diced celery: Contributes a crisp texture and earthy undertones.
- 3 tablespoons all-purpose flour: Essential for thickening the luscious filling.
- 1 ½ cups chicken broth: Builds a flavorful, savory base for the sauce.
- ½ cup whole milk: Gives the sauce a creamy, luxurious texture.
- ½ cup buffalo sauce: The star ingredient that adds the perfect spicy zing.
- ½ teaspoon salt: Balances the flavors beautifully.
- ½ teaspoon black pepper: Adds a gentle, complementary spice.
- ½ teaspoon dried thyme: Infuses a subtle herbaceous note that rounds out the heat.
- ½ cup shredded mozzarella or cheddar cheese (optional): Melts into gooey pockets of extra richness.
- 1 egg, beaten (for egg wash): Creates a gorgeous shiny, golden crust.
How to Make Buffalo Chicken Pot Pie Recipe
Step 1: Prepare the Base Filling
Start by preheating your oven to 400°F to get everything ready for baking. In a large skillet over medium heat, melt the butter and add the diced onion, carrots, and celery. Sauté these vegetables for about 5 to 7 minutes until they become tender and fragrant. Stir in the minced garlic and cook for an additional 30 seconds to awaken that beautiful aroma.
Step 2: Make the Roux and Sauce
Sprinkle the flour evenly over the softened vegetables, stirring constantly for about a minute. This step is crucial as it cooks off the raw flour and starts thickening the sauce. Gradually whisk in the chicken broth and milk, continuing to stir until the mixture thickens into a creamy, velvety sauce. This creamy base is what makes the filling so luscious and satisfying.
Step 3: Add Buffalo Sauce and Chicken
Now, it’s time to bring on the Buffalo flavor! Stir in the buffalo sauce alongside salt, pepper, and dried thyme for a perfect blend of spicy, savory, and herbaceous notes. Mix in the shredded chicken and frozen peas, letting the filling simmer gently for 3 to 4 minutes until everything is heated through and beautifully combined.
Step 4: Assemble the Pot Pie
Transfer the rich buffalo chicken filling into a 9-inch pie dish, spreading it out evenly. If you love cheesy pockets of goodness, sprinkle the shredded mozzarella or cheddar cheese on top now. Cover with the refrigerated pie crust, trimming any overhang and crimping the edges tightly to seal in all that delicious filling. Make a few small slits in the crust to allow steam to escape during baking. Brush the crust with beaten egg for that mouthwatering golden finish.
Step 5: Bake to Perfection
Bake your pot pie in the preheated oven for 25 to 30 minutes until the crust turns a gorgeous golden brown and the bubbling filling promises a warm, cozy bite every time. Let it rest for 10 minutes before slicing so the juices settle, preventing any messy spills and enhancing the savoriness of each piece.
How to Serve Buffalo Chicken Pot Pie Recipe
Garnishes
Elevate your pot pie experience by adding a drizzle of ranch or blue cheese dressing on the top. Freshly chopped green onions or a sprinkle of crispy bacon bits add a delightful texture contrast and flavor pop that complement the spicy buffalo sauce beautifully.
Side Dishes
Serve this Buffalo Chicken Pot Pie Recipe alongside a simple mixed green salad with a zesty vinaigrette to balance the richness. For a warm side, buttery garlic mashed potatoes or roasted sweet potatoes work wonderfully to soak up any extra sauce and round out the meal.
Creative Ways to Present
Turn your pot pie into individual servings by using mini ramekins or muffin tins for personal buffets or parties. You can also experiment with adding a puff pastry crust for an extra flaky texture or top with freshly crumbled blue cheese for a tangy twist that pairs beautifully with the buffalo flavor.
Make Ahead and Storage
Storing Leftovers
Place any leftover Buffalo Chicken Pot Pie in an airtight container and refrigerate for up to 3 days. The flavors tend to deepen overnight, making leftovers even tastier.
Freezing
This pot pie freezes beautifully before baking. Assemble it completely, cover tightly with foil, and freeze for up to 2 months. When ready to enjoy, bake straight from frozen, adding extra time to the baking process until the crust is golden and the filling is bubbling.
Reheating
Reheat individual servings in the microwave or warm the entire pie in the oven at 350°F until heated through. To keep the crust crispy, reheat uncovered in the oven rather than using a microwave whenever possible.
FAQs
Can I adjust the spice level in the Buffalo Chicken Pot Pie Recipe?
Absolutely! Simply use more or less buffalo sauce depending on how spicy you like it. For a milder version, choose a milder buffalo sauce or add a little extra cheese to balance the heat.
Is it possible to make this pot pie gluten-free?
Yes! Use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the filling.
Can I use fresh chicken instead of cooked shredded chicken?
You can, but you’ll need to cook the chicken first before adding it to the filling. Using cooked shredded chicken makes the process quicker and ensures the filling is the perfect texture.
What cheese works best in this recipe?
Mozzarella and cheddar are great melting options that complement the buffalo flavor well. Feel free to experiment with pepper jack for a bit more spice or blue cheese for that classic buffalo wing vibe.
Can this recipe be made dairy-free?
To make this Buffalo Chicken Pot Pie Recipe dairy-free, substitute the butter with a plant-based alternative, use dairy-free milk, and skip the cheese or use a dairy-free cheese substitute.
Final Thoughts
This Buffalo Chicken Pot Pie Recipe is the ultimate combination of comfort food and bold flavor that everyone will love. From the creamy, spicy filling to the golden, flaky crust, it’s a dish that warms both your heart and your taste buds. I can’t recommend enough giving it a try whether you’re looking for a weeknight winner or an impressive dish to share with friends. Once you do, I’m pretty sure it’s going to become a regular in your cooking rotation.
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Buffalo Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
A comforting and flavorful Chicken Pot Pie with a spicy twist of buffalo sauce. This recipe combines tender shredded chicken, hearty vegetables, and a creamy buffalo-infused filling topped with a flaky pie crust, perfect for a cozy dinner.
Ingredients
Chicken Filling
- 2 cups cooked shredded chicken
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced celery
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup whole milk
- ½ cup buffalo sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Pie Assembly
- 1 refrigerated pie crust (for top layer)
- ½ cup shredded mozzarella or cheddar cheese (optional)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the pot pie.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add diced onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Create Roux: Sprinkle the flour over the vegetable mixture and stir continuously for 1 minute. This helps to cook the flour and forms a roux that will thicken the filling.
- Add Liquids: Gradually whisk in the chicken broth and whole milk while stirring constantly until the mixture thickens into a creamy sauce.
- Incorporate Buffalo Sauce and Seasonings: Stir in buffalo sauce, salt, black pepper, and dried thyme to infuse the filling with spicy and savory flavors.
- Add Chicken and Peas: Mix in the shredded cooked chicken and frozen peas. Let the filling simmer for 3 to 4 minutes until everything is heated through and the consistency is thickened.
- Assemble Pie: Transfer the filling into a 9-inch pie dish. If using, sprinkle shredded cheese evenly over the top of the filling.
- Top with Pie Crust: Place the refrigerated pie crust over the filling. Trim any excess dough and crimp the edges to seal the pie securely. Cut a few small slits in the crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the beaten egg evenly over the pie crust to give it a beautiful golden shine once baked.
- Bake: Place the pie in the preheated oven and bake for 25 to 30 minutes until the crust is golden brown and the filling is bubbly.
- Rest and Serve: Remove the pot pie from the oven and let it rest for 10 minutes before slicing. Serve warm and enjoy the spicy comfort food.
Notes
- Adjust the amount of buffalo sauce to your preferred spice level.
- For extra flavor, drizzle ranch or blue cheese dressing on top before serving.
- Using a store-bought rotisserie chicken can save time and add convenience to the recipe.
