CAST IRON BUFFALO CHICKEN POT PIE RECIPE BY TASTY
It's a red hot, cheesy twist on a classic dinner favorite. Dig into this pot pie that's full of everything you love about buffalo chicken. We recommend saving room for seconds.
Provided by Betsy Carter
Categories Dinner
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F (220°C).
- Add the cream cheese to a large bowl. With an electric hand mixer, beat the cream cheese until creamy and soft, 1-2 minutes. Add the ranch seasoning, buffalo sauce, and 1 egg and mix on low speed to combine, gradually increasing the speed to medium as the mixture becomes less watery, 1-2 minutes.
- Add the chicken, celery, carrots, onion, and shredded cheddar to the cream cheese mixture. Stir with a spatula to combine.
- Transfer the chicken mixture to a 10-inch cast iron skillet. Unroll the pie dough over the skillet and lay evenly over the filling. Run your fingers underneath the edges of the dough and tuck under itself to form a crust that sits neatly along the edges of the skillet.
- In a small bowl, mix together the remaining egg and the heavy cream. Brush the egg wash over the top of the pie crust. Using a paring knife, make a few small slits in the center of the crust.
- Bake the pot pie for 35-40 minutes, until the crust is golden brown and cooked through. Remove the pot pie from the oven and let cool for 15 minutes.
- Serve the pot pie garnished with scallions.
- Enjoy!
Nutrition Facts : Calories 338 calories, Carbohydrate 7 grams, Fat 23 grams, Fiber 0 grams, Protein 24 grams, Sugar 3 grams
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gabii lopez
[email protected]I'm allergic to chicken. Can I use a different type of meat in this recipe?
bri Murphy
[email protected]This recipe looks a bit too complicated for me. I think I'll pass.
Farooq village vlogs
[email protected]I'm not sure about the buffalo sauce in a pot pie. It sounds like an interesting combination.
Max Max
[email protected]I can't wait to try this recipe! It looks so delicious.
Juttsab
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit.
Saydullo Qaxorov
[email protected]Overall, this was a great recipe. I'll definitely be making it again!
Nabraj Kafle
[email protected]The crescent roll crust was a little bit soggy for my liking. I think I'll try a different type of crust next time.
Endevour Trojan
[email protected]I thought the buffalo sauce was a bit too spicy for my taste, but my husband loved it. Next time, I'll use a milder sauce.
Mubashir Hussain Toori
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Adnan Hassan
[email protected]I used a store-bought rotisserie chicken to save time, and it worked perfectly.
Rahma ali queen
[email protected]The cheese and chicken were a great combination. My kids loved it!
Sajid Brohi
[email protected]I added some extra vegetables to the filling, like chopped carrots and celery. It turned out great!
Francisco Okafor
[email protected]I love how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any trouble.
Florence Su
[email protected]This buffalo chicken pot pie was an absolute hit with my family! The filling was creamy and flavorful, with just the right amount of heat from the buffalo sauce. The crescent roll crust was flaky and golden brown, and it held up perfectly in the oven