Buffalo Chicken Pot Pie Recipe
Description
This Buffalo Chicken Pot Pie recipe is sure to be a hit with your family and friends. This recipe is a perfect combination of spicy buffalo chicken, creamy ranch, and a delicious crust all in one pot. It is sure to be a hit at your next dinner party or just a simple meal at home. The combination of flavors is simply amazing and perfect for any occasion.
The crust is buttery, flaky, and golden brown. The filling is made with spicy buffalo chicken, creamy ranch, celery, carrots, and potatoes. The flavors blend together to create a delicious pot pie that everyone will love. And the best part is that it is so easy to make. This recipe only takes about an hour from start to finish and is sure to be a hit.
Prep Time
This Buffalo Chicken Pot Pie recipe takes about 20 minutes to prepare. You will need to preheat your oven and prepare the ingredients for the filling. You can also make your own crust or buy a pre-made one.
Cook Time
This Buffalo Chicken Pot Pie takes about 40 minutes to bake. Once it is in the oven, the crust will be golden brown and the filling will be bubbling. You will want to watch it carefully while it is baking to ensure it doesn't burn.
Ingredients
- 3 cups cooked shredded buffalo chicken
- 1/2 cup ranch dressing
- 1/4 cup celery, diced
- 1/4 cup carrots, diced
- 1/2 cup potatoes, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1 package refrigerated pie crust
Instructions
Preheat oven to 400°F. Grease a 9-inch pie plate with butter and set aside.
In a large bowl, combine shredded chicken, ranch dressing, celery, carrots, potatoes, salt, pepper, garlic powder, onion powder, cayenne pepper, and paprika. Mix until all ingredients are evenly combined.
In a medium saucepan, melt butter over medium heat. Add flour and stir until combined. Gradually add chicken broth and whisk until the mixture is smooth and thickened. Add the chicken mixture to the saucepan and stir until combined. Simmer for 5 minutes. Remove from heat and add shredded cheese and parsley. Stir to combine.
Pour the chicken mixture into the prepared pie plate. Unroll the pie crust and place it over the top of the filling. Cut off any excess dough. Crimp the edges of the dough with a fork and cut several small slits in the top of the crust for ventilation.
Place the pie plate on a baking sheet and bake for 40 minutes or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.
Equipment
- 9-inch pie plate
- Large bowl
- Medium saucepan
- Whisk
- Fork
- Baking sheet
Notes
This recipe can be easily doubled for a larger crowd. If you are doubling the recipe, you may need to bake it for an additional 10 minutes or until the crust is golden brown and the filling is bubbly.
Nutrition: Per Serving
- Calories: 461
- Fat: 30g
- Carbohydrates: 30g
- Protein: 25g
- Sodium: 1058mg
- Fiber: 2g
- Sugar: 1g
Recipe Tips
This recipe can be easily customized to fit your tastes. Try adding different vegetables, such as broccoli or mushrooms, or experiment with different types of cheese. You can also add spices or herbs to the filling for extra flavor.
You can also make this recipe ahead of time and freeze it for later. Simply prepare the filling and the crust, assemble the pot pie, and then place it in the freezer. When you are ready to bake it, simply thaw it in the refrigerator and bake it according to the instructions.
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