Buffalo Chicken Pot Pie

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 522, total fat 28 G., saturated fats 13 G., proteins 23 G., carbohydrates 43 G., fiber 3 G., cholesterol 101 mg, sodium 666 mg, sugar 4 G.

This chicken pot pie recipe brings the savory flavor of Buffalo chicken to a creamy filling with vegetables and blue cheese, baked between two crumbly crusts. To make things easier and reduce prep time, use store-bought pie crust and shredded rotisserie chicken or leftover baked chicken, depending on what you have on hand. This pot pie will become a favorite dish for cozy family dinners.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tablespoons unsalted butter
2 cloves garlic, crushed
1 small onion, diced
3 stalks celery, diced
2 medium carrots, diced
0.5 cups flour
1.5 cups chicken broth
1 cup whole milk
2.5 cups shredded cooked boneless chicken
0.5 cup frozen green peas
1/4 cup hot sauce, such as Frank's
2 tbsp sour cream
1 package (400-450 g) of chilled rolled out pie dough (2 layers)
0.5 cup crumbled blue cheese
1 large egg

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grilled chicken, carrot, celery, peas, blue cheese, sour cream, French dough, milk

Cooking the dish according to the recipe:

In a large saucepan over medium heat, melt the butter. Add the garlic and onion and cook until the onion is translucent, about 3 minutes. Add the celery, carrots, and a pinch of salt and cook until the colors deepen and the vegetables are softened, about 5 minutes.
Sprinkle with flour and cook, stirring, until the butter and liquid are absorbed, about 2 minutes. Pour the broth and milk into the pan, stirring constantly to dissolve the flour, and cook until thickened, about 6 minutes. Remove from heat and stir in the chicken, green peas, hot sauce, sour cream, and 1 teaspoon of salt. Let cool to room temperature, about 15 minutes.

Preheat oven to 220°C.
Place 1 sheet of dough into a 22cm pie pan, gently pressing it into the bottom and sides. Allow any excess dough to hang over the edges. Spread half of the cooled filling over the dough in the pan.
Sprinkle with half the crumbled blue cheese. Top with the remaining filling and sprinkle with the remaining blue cheese. Cover the filling with the second layer of dough. Crimp the edges of the dough and fold them under.
Whisk the egg in a small bowl with 2 tablespoons of water. Brush the top of the pie with the egg mixture and make 4 slits in the top to allow steam to escape. Bake until golden brown, about 40 minutes. Let cool for 15-20 minutes, then slice and serve.

Author of the recipe - Shaqi Peacock is a private chef, food stylist, and writer based in Queens, New York.

Categories:

recipe / Calorie content of prepared meals / Dinner / Main courses / Casseroles / Vegetables and mushrooms / Bird / Bakery / Savory pies /

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