Buffalo Chicken Pot Pies
Even though I’m taking a little vacation from blogging for the next few weeks, I had to share a recipe today that I’ve fallen in love with, just in time for your Super Bowl festivities this weekend. I’m sure by now you’ve noticed that I love all things buffalo chicken, and these hot and spicy pot pies I created in order to have something a little heartier around the table on game day are no exception. I’ve also had the wonderful opportunity this year to participate in an all-girl food blogger fantasy football league, which consisted of Michelle from Brown Eyed Baker (league champion!), Tracey from Tracey’s Culinary Adventures (second place!) Dara from Cookin’ Canuck (third!), Marie from Meandering Eats, Elle from Elle’s New England Kitchen, Jen from My Kitchen Addiction, and Jackie from The Spicy Lens, and it was hands-down the most fun fantasy league I’ve ever been in. Each of them also have some great Super Bowl recipes, so please check out their sties as well as the links below! Have a great weekend, and enjoy the game!
For the pie crust:
- 1 1/2 cups flour
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/4 cup vegetable shortening
- 1/2 stick butter, cut into 1″ pieces
- 1/4 cup ice water
For the filling:
- 1 pound boneless, skinless chicken breast
- 2 stalks celery, diced
- 1/4 cup onion, diced
- 1/2 cup bleu cheese
- 1/2 cup gouda cheese
- 1/2 cup hot sauce
- 1 Tbsp flour
To make the pie crust, whisk together the flour, salt, and baking powder in a medium bowl. Blend in the shortening and butter with a pastry blender.
Add the ice water and knead just until the dough comes together. Shape the dough into a ball and then wrap it in plastic wrap. Allow it to rest in the refrigerator for 30 minutes or up to 2 days.
In a small sauce pan over medium heat, cook the chicken until no longer pink in the center.
Remove the chicken to a paper towel, and then add the celery and onion to the pan. Saute just until tender.
Remove the vegetables from the pan to a paper towel, then add the hot sauce and flour to the pan. Cook until the sauce thickens, 3-5 minutes.
Mix together the sauce, chicken, vegetables, and cheeses in a large bowl until well-combined.
Preheat the oven to 425 degrees, and transfer the filling to the pans (I used 5″ foil pot pie pans)
Roll out the crust to cover the filling and place it over the top. Cut slits to allow steam to escape.
Bake 30-35 minutes or until the crust is golden brown. Let cool 10-15 minutes before serving. Makes three to four 5″ individual pot pies, or one 9″ regular pot pie.