Buffalo Chicken Pot Pie Buffalo Chicken Pot Pie

Buffalo Chicken Pot Pie

Here's a spicy twist on chicken pot pie: The flavors of Buffalo chicken are combined with a creamy sauce, then baked between two pie crusts and sprinkled with blue cheese. To cut down on prep time opt for store-bought pie crusts and use shredded cooked chicken meat (like rotisserie chicken). Make this recipe a new favorite for Game Days or serve it on weeknights for a cozy family dinner.

PREP: 20 Min. | COOK: 45 Min. | TOTAL: 1 HR. 25 Min.

SERVES: 6-8 


  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 3 stalks celery, diced
  • 2 medium carrots, diced
  • Kosher salt
  • 1/2 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1 cup whole milk
  • 2 1/2 cups shredded cooked chicken meat
  • 1/2 cup frozen green peas
  • 1/4 cup Schultz's Gourmet Spicy Original Cooking Sauce
  • 2 tablespoons sour cream
  • One 14- to 16-ounce box refrigerated rolled pie crusts (2 crusts)
  • 1/2 cup crumbled blue cheese
  • 1 large egg

How To Make

STEP 1: Preheat the oven to 425°F.

STEP 2: Melt the butter in a large saucepan over medium heat. Add the garlic and onions, cook until translucent and fragrant, about 4 minutes. Add the celery, carrots and a pinch of salt and cook until the vegetables have softened, about 5 minutes.

STEP 3: Sprinkle in the flour and cook, stirring, until the butter and liquid is absorbed, about 2 minutes. Pour the stock and milk into the pot, stirring continuously, cook until thickened, about 6 minutes. Remove from the heat and stir in the shredded chicken, peas, Schultz's Gourmet Spicy Original Cooking Sauce, sour cream and 1 teaspoon salt. Let cool for about 15 minutes or until room temperature.

STEP 4: Unroll 1 pie crust over a 9-inch pie pan, gently pressing it up the sides and into the bottom. Let any excess dough hang over the edges. Spoon half of the cooled pot pie filling onto the bottom crust. Sprinkle half of the blue cheese on top. Pour the remaining filling on top and sprinkle with the remaining blue cheese. Unroll the top crust over the pie. Roll the bottom and top crust edges together and crimp.

STEP 5: Whisk the egg and 2 tablespoons water in a small bowl to make an egg wash. Brush the top of the pie with the egg wash and make 4 slits on top (this will let steam escape).

STEP 6: Bake until the crust is golden brown, about 40 minutes. Let cool for at least 15 minutes before serving. 


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