Servings: 6 slices
Calories: 450kcal
Equipment
- Large skillet
- pie dish
- oven
- mixing bowl
Ingredients
Filling
- 3-4 cups Cooked Shredded Chicken Use leftover rotisserie chicken for a time-saving shortcut!
- Buffalo Sauce Adjust based on your spice level preference; feel free to mix in some hot sauce for an extra kick.
- ½ cup Ranch or Blue Cheese Dressing Ranch offers a milder taste while blue cheese adds a tangy punch.
- Finely Diced Celery Adds a lovely crunch and freshness; feel free to substitute with diced bell peppers for a different flavor.
- Finely Diced Carrots Brings sweetness to the filling; baby carrots can be used as a quick prep alternative.
- Diced Onion Enhances the aromatic base; shallots are a great alternative if you prefer a milder flavor.
- Minced Garlic Elevates the dish with its classic flavor; use garlic powder if fresh is unavailable.
- 4 ounces Cream Cheese Gives the filling a creamy texture; mascarpone can work as a luscious substitute.
- 1½ cups Shredded Mozzarella Cheese Plus ½ cup for topping; mozzarella melts beautifully, but cheddar can be a tasty twist.
- 1 cup Chicken Broth Homemade broth will add depth, but low-sodium store-bought is quick and convenient.
Crust
- 1 standard-sized ball Pizza Dough Store-bought is easy, but a homemade dough elevates this dish to new heights.
Thickening Agents
- 2 tablespoons Unsalted Butter Adds richness; coconut oil is a great dairy-free option.
- 2 tablespoons All-Purpose Flour Essential for thickening the filling; gluten-free flour can be substituted.
Instructions
Preparation
- Prep your ingredients: Start by shredding the cooked chicken and finely dicing the onion, celery, and carrots. Mince the garlic too. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or individual ramekins to ensure an easy release later.
- Sauté the vegetables: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion, celery, and carrots, sautéing for 5-7 minutes until softened. Stir in the minced garlic and let it cook for another minute, filling your kitchen with delightful aromas.
- Thicken the mixture: Sprinkle 2 tablespoons of all-purpose flour over the softened vegetables and stir constantly for 1-2 minutes. Gradually pour in 1 cup of chicken broth while whisking to prevent lumps. Cook until the mixture thickens slightly, creating a rich base.
- Incorporate the cheese and sauces: Reduce heat to low and add the 4 ounces of cream cheese, stirring until melted and smooth. Then mix in ½ cup of buffalo sauce and ½ cup of ranch or blue cheese dressing, blending everything beautifully.
- Combine the filling: Add the shredded chicken to the skillet and stir to coat. Fold in 1½ cups of shredded mozzarella cheese, saving ½ cup for the topping, and stir until the cheese begins to melt. Taste and adjust the seasoning if needed.
- Fill the pie dish: Pour the buffalo chicken filling into the prepared pie dish, spreading it evenly so every bite has that creamy goodness.
- Prepare the crust: Roll out the pizza dough into a circle larger than the pie dish. Drape it over the filling, trim any excess dough, and crimp the edges to seal in the deliciousness. Cut small slits in the top for steam to escape, and sprinkle the remaining cheese on top.
- Bake to perfection: Place the pie dish on a baking sheet and bake for 25-35 minutes until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, tent it with foil to protect it.
- Rest and serve: Let the pot pie rest for 5-10 minutes before slicing and serving hot. This helps let the juices settle and ensures the filling stays intact.
Notes
Optional: Garnish with fresh chopped green onions for an added pop of color and flavor.
Nutrition
Serving: 1slice | Calories: 450kcal | Carbohydrates: 30g | Protein: 25g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 900mg | Potassium: 500mg | Fiber: 2g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 15mg | Calcium: 25mg | Iron: 15mg
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