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Mini Buffalo Blue Chicken Pot Pies with Bacon Cheddar Crust

The perfect mini pot pie with a twist! Buffalo chicken and blue cheese in a creamy buffalo sauce bubbled up inside crisp bacon cheddar pie crusts!!!
Prep Time 1 hour 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Servings 4 Pot Pies

Ingredients

  • For the Crust:
  • 4 Slices of Cooked and Chopped Bacon
  • 2 ½ Cups All Purpose Flour
  • 1 Tablespoon Sugar
  • 1 Teaspoon Salt
  • ½ Teaspoon Freshly Ground Black Pepper
  • 1 Cup Cold Unsalted Butter cubed
  • 1 Cup Coarsely Grated Cheddar Cheese
  • ½ Cup plus 1 Tablespoon Buttermilk
  • For the Filling:
  • 4 Large Boneless Skinless Chicken Breasts
  • 2 Tablespoons Olive Oil
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • ¼ Teaspoon Cayenne Pepper
  • ½ Teaspoon Smoked Paprika
  • ¼ Teaspoon Garlic Powder
  • ¼ Teaspoon Onion Powder
  • 2 Celery Stalks diced
  • 2 Carrots peeled and diced
  • 2 Green Onions chopped
  • 1/3 Cup Unsalted Butter
  • 1/3 Cup All Purpose Flour
  • 1 ¼ Cups Low Sodium Chicken Stock
  • ½ Cup Milk
  • ½ Cup Frank’s Buffalo Sauce
  • ½ Cup Crumbled Blue Cheese
  • 1 Large Egg beaten

Instructions

  1. To make the crust, whisk together the flour, sugar, salt, and pepper in a large mixing bowl. Use a pastry cutter to work the butter into the flour mixture until the butter is the size of peas. Mix in the cheese and bacon.
  2. Pour in the buttermilk. Use a wooden spoon to mix the ingredients together until they are wet, sticky dough forms. Turn the dough out on to a heavily floured surface. Use your hands to slightly press the dough into a disk. Cut the disc into four equal portions. Form those into flat discs. Wrap each dough disc in plastic wrap and refrigerate for at least an hour and up to 24 hours. You can make the pie crust the night before you want to make the pot pies.
  3. To make the filling, mix the seasonings together in a small bowl. Season each side of the chicken breasts with the mixture. Add olive oil to a skillet and heat over medium for a minute. Add the chicken to the pan. Cook for 10-15 minutes, turning once about half way through. After the chicken is cooked completely, move it to a separate plate, turn the heat down to low on the burner.
  4. Add the butter to the pan. While the butter melts, use two forks to shred the chicken into bite sized pieces.
  5. Once the butter melts, add the celery and carrots. Saute for only three minutes so the vegetables are still a little crunchy. Add the flour and whisk to combine and form a roux. Cook the roux for two minutes.
  6. Slowly pour in the stock and milk while still whisking. Turn the heat up to medium and cook until the sauce thickens, about five minutes. Whisk in the buffalo sauce, add the chicken back to the pan and mix to combine evenly.
  7. Preheat the oven to 350 degrees F. Take out a portion of crust and roll out as thin as you can, about 1/8 of an inch thick. Place your large ramekin on the dough and cut about an inch out around the ramekin. Place one dough circle inside of the ramekin, add two to three ladels full of the filling to the crust, sprinkle a big pinch of blue cheese on top, and then cover with the other dough circle. Cut a slit in the top, lightly brush the top crust with egg, and then crimp the two crusts together with a fork or pinch together using your fingers.
  8. Place each prepared pot pie on a large baking sheet and bake for 35 minutes, until the top of each pie is golden brown.
  9. Let the pot pies cool for 5-7 minutes before serving.