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
Scale
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.
