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.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small onion, diced
- 3 stalks celery, diced
- 2 medium carrots, diced
- Kosher salt
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken stock
- 1 cup whole milk
- 2 1/2 cups shredded cooked chicken meat
- 1/2 cup frozen green peas
- 1/4 cup hot sauce, such as Frank’s
- 2 tablespoons sour cream
- One 14- to 16-ounce box refrigerated rolled pie crusts (2 crusts)
- 1/2 cup crumbled blue cheese
- 1 large egg
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 522 |
| Total Fat | 28 g |
| Saturated Fat | 13 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 23 g |
| Cholesterol | 101 mg |
| Sodium | 666 mg |
| Serving Size | 1 of 8 servings |
| Calories | 522 |
| Total Fat | 28 g |
| Saturated Fat | 13 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 23 g |
| Cholesterol | 101 mg |
| Sodium | 666 mg |
Reviews
Mmmm so good!!! I made homemade crust. Yum !!! We love it!
I made this nit was great…made 2 pies gave one to my bf n they loved it…added 1/4 cup of Frank’s extra hot sauce to kick it up…boom..awesome
Absolutely delicious recipe! My husband likes it as is and I add extra buffalo sauce on mine.
I made this tonight❣️ It was delicious, everything was balanced so nicely, and the amount heat was perfect. It’s a little time consuming, but so worth it
This was a delicious recipe! It was perfect for super bowl Sunday! A bit labor intensive but definitely worth it. I did add a bit more hot sauce than it called for, but left the rest of the ingredients as it! Delicious and great flavor
My husband and I enjoyed this very much!
I’ve been following Chef Shaquay Peacock for many years. A quick and filling meal under 2 hours.