Buffalo Chicken Pot Pie

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Take a classic pot pie and swap the usual peas-and-carrots filling for shredded buffalo chicken, and you get something that’s warm and homey but with real heat running through it. Tender shredded chicken and diced red pepper are coated in a spicy, buttery buffalo sauce, then sealed between two layers of golden, flaky pastry. Every slice holds together well enough to cut clean, with the filling staying put instead of spilling out.

This is a good one for a colder night when you want something heartier than a sandwich but don’t want to spend all evening on it. The filling comes together in one pan, the pastry does most of the work in the oven, and you end up with a pie that slices neatly and reheats well the next day. It’s also easy to make ahead: assemble the pie earlier in the day and bake it right before serving.

Ingredients

For the filling:

• 500 g / 3 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 tablespoon olive oil
• 1 small onion, diced (about 100 g)
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 30 g / 2 tablespoons unsalted butter
• 30 g / ¼ cup all-purpose flour
• 240 ml / 1 cup chicken broth
• 120 ml / ½ cup hot sauce (such as Frank’s RedHot)
• 60 ml / ¼ cup buttermilk or milk
• Salt and pepper, to taste

For the crust:

• 2 sheets store-bought pie dough (or homemade, enough for a double-crust 23 cm / 9-inch pie)
• 1 egg, beaten (for egg wash)

Buffalo Chicken Pot Pie

Step 1: Prepare the Base

1. Preheat your oven to 200°C / 400°F.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the diced onion and red pepper, and cook for 4 to 5 minutes, until softened.
4. Add the minced garlic and cook for 30 seconds, until fragrant.

Step 2: Build the Filling

1. Push the vegetables to one side of the pan and melt the butter in the empty space.
2. Sprinkle the flour over the melted butter and whisk together, then stir into the vegetables.
3. Cook for 1 minute, stirring constantly, to remove the raw flour taste.
4. Slowly pour in the chicken broth, whisking as you go to avoid lumps.
5. Stir in the hot sauce and buttermilk, and simmer for 3 to 4 minutes, until the mixture thickens enough to coat the back of a spoon.

Step 3: Add the Chicken

1. Fold the shredded chicken into the sauce until every piece is well coated.
2. Season with salt and pepper to taste.
3. Remove from the heat and let the filling cool slightly while you prepare the crust.

Step 4: Line the Pie Dish

1. Lightly grease a 23 cm / 9-inch pie dish.
2. Lay one sheet of pie dough into the dish, pressing it gently into the bottom and up the sides.
3. Trim any excess dough hanging over the edge.

Step 5: Fill and Top the Pie

1. Pour the buffalo chicken filling into the lined pie dish, spreading it into an even layer.
2. Lay the second sheet of dough over the top.
3. Press the edges of the top and bottom crusts together and crimp with your fingers or a fork to seal.
4. Cut two or three small slits in the top crust to let steam escape.

Step 6: Bake the Pie

1. Brush the top crust evenly with the beaten egg.
2. Bake for 30 to 35 minutes, until the crust is deeply golden brown.
3. If the edges start browning too quickly, loosely cover them with foil for the remaining bake time.

Step 7: Rest and Serve

1. Remove the pie from the oven and let it rest for 10 to 15 minutes before slicing.
2. Cut into wedges and serve warm.

Things to Remember

• Let the filling cool slightly before adding it to the pie shell; hot filling can make the bottom crust soggy or difficult to work with.
• Dice the onion and pepper into small, even pieces so they cook through at the same rate and don’t end up too big to bite through comfortably.
• Whisk the flour into the butter fully before adding liquid, and pour the broth in slowly to prevent lumps in the sauce.
• Don’t skip the steam vents in the top crust; without them, the pie can crack open unevenly as it bakes.
• Give the pie a full 10 to 15 minutes to rest after baking. Cutting into it too soon will cause the filling to run instead of holding its shape on the plate.
• If your crust edges are browning faster than the center is cooking, tent them with foil rather than pulling the pie out early.