buffalo chicken pot pie with cheddar cheese

Here’s a delicious recipe for Buffalo Chicken Pot Pie with Cheddar Cheese:

Ingredients

For the Filling:

• 2 cups cooked chicken, shredded
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing or blue cheese dressing
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• Salt and pepper, to taste

For the Crust:

• 1 package (2 sheets) refrigerated pie crusts (or homemade if preferred)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Filling:
   • In a large skillet, melt the butter over medium heat.
   • Add the chopped celery and onion, and sauté until they are softened, about 5 minutes.
   • Stir in the flour and cook for 1-2 minutes to form a roux.
   • Gradually add the chicken broth, stirring constantly until the mixture thickens, about 3-4 minutes.
   • Stir in the shredded chicken, buffalo sauce, and ranch or blue cheese dressing.
   • Add the frozen mixed vegetables and cook until heated through.
   • Remove from heat and stir in the shredded cheddar cheese. Season with salt and pepper to taste.
3. Assemble the Pot Pie:
   • Unroll one sheet of pie crust and fit it into a 9-inch pie dish.
   • Pour the buffalo chicken filling into the pie crust.
   • Unroll the second sheet of pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal.
   • Cut a few slits in the top crust to allow steam to escape.
   • Brush the top crust with the beaten egg.
4. Bake the Pot Pie:
   • Place the pot pie on a baking sheet to catch any drips.
   • Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
   • Let the pot pie cool for a few minutes before serving.

Enjoy your Buffalo Chicken Pot Pie with Cheddar Cheese!