Buffalo Chicken Pot Pie
Indulge in the ultimate comfort food with a spicy twist: Buffalo Chicken Pot Pie. This bold and creamy dish combines tender shredded chicken, a medley of carrots, celery, and peas, and a rich buffalo-infused sauce, all blanketed beneath a flaky and golden puff pastry crust. Quick to prepare in just 20 minutes and baked to perfection, this recipe is the ideal fusion of classic pot pie and crowd-pleasing buffalo flavors. The addition of cream cheese and garlic powder enhances the zesty, creamy filling, making every bite a perfect balance of heat and savory goodness. Perfect for game day gatherings or a cozy family dinner, this pot pie serves up to six and is guaranteed to impress. Don't forget that golden egg wash for a picture-perfect top!
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Recipe Information
Ingredients
- 3 cups shredded cooked chicken
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2.5 cups chicken broth
- 1 cup whole milk
- 0.5 cup Buffalo sauce
- 4 ounces cream cheese
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet or saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes to make a roux.
Slowly pour in the chicken broth and milk while whisking continuously to avoid lumps. Bring to a simmer and cook until thickened, about 3-4 minutes.
Stir in the Buffalo sauce and cream cheese until fully melted and incorporated.
Add the diced carrots, celery, and peas to the sauce. Cook for 3-4 minutes, allowing the vegetables to slightly soften.
Fold in the shredded chicken and season with salt, black pepper, and garlic powder.
Transfer the chicken and vegetable mixture to a 9-inch pie dish or an 8x8-inch baking dish.
Roll out the thawed puff pastry to fit over the top of the dish. Place the pastry over the filling, trimming the edges as needed, and press down gently to seal.
Cut a few small slits in the top of the pastry to allow steam to escape.
Brush the pastry with the beaten egg to ensure a golden, shiny crust.
Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
4109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.5 g | 296% | |
| Saturated Fat | 90.6 g | 453% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 1061 mg | 354% | |
| Sodium | 8826 mg | 384% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 39.4 g | ||
| Protein | 287.3 g | 575% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 826 mg | 64% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4649 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
