Buffalo Chicken Pot Pie

Prep 10 min

Cook 50 min

Ready in 60 min

This recipe is a fun twist on the classic chicken pot pie. A little bit of zesty heat goes a long way for a new family fave!

Ingredients

2 tbsp (30 mL) butter
1 carrot, peeled and finely diced
1 stalk celery, diced
2 green onions, sliced
¼ cup (60 mL) flour
¾ cup (175 mL) chicken broth
½ cup (125 mL) milk or half & half, plus additional for brushing
1 cup (250 mL) cooked shredded or diced chicken
½ cup (125 mL) blue cheese or Monterey Jack cheese
7frac13; cup (75 mL) frozen peas
2 oz. (60 g) cream cheese, softened
3 tbsp (45 mL) Buffalo sauce
¼ tsp (1 mL) salt
⅛ tsp (0.5 mL) black pepper
1 prepared pie crust
Optional Toppings: Additional blue cheese, green onions, Buffalo sauce

Directions

Preheat the oven to 425°F (220°C).
Melt the butter in a large skillet over medium heat. Add the carrot, celery, and onions; cook until softened, about 8–10 minutes.
Add the flour and stir until the butter is absorbed, about 2 minutes. Add the broth and milk and stir until the flour is dissolved and no clumps remain. Cook and stir until thickened, about 3 minutes.
Remove from the heat. Stir in the chicken, cheese, peas, cream cheese, Buffalo sauce, salt, and pepper.
Lay the pie crust in the Half Pie Pan with half of the crust draping over the straight side of the pan. Pour the filling into the pie crust and fold over the top of the crust. Crimp the edges together and cut slits into the center of the pie for venting.
Brush the crust with additional milk and pierce all over with a fork. Bake for 35–38 minutes, or until golden brown and bubbly (see cook’s tips).
Remove from the oven and add toppings, if you’d like.
Cool for 10 minutes before serving.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 380, Total Fat 24 g, Saturated Fat 13 g, Cholesterol 80 mg, Sodium 1,100 mg, Carbohydrate 25 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugar), Protein 19 g

Cook's Tips:

To prep ahead, assemble fully (except for brushing the milk onto the crust), put the lid on, and store in the refrigerator for up to two days. To prepare, brush the crust with the milk and bake, adding 5 minutes to the bake time.

To prepare in the Deluxe Air Fryer & Oven, bake on Conv Bake for 35-40 minutes adjusting the temperature to 375°F (190°C). Cover the Air Fryer Rack with foil and tent the pie with foil, as needed, to prevent over browning.

Double this recipe for a full-sized pie!

Place a piece of foil on the rack below the pan to catch any drippings