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.
Ingreadient
- 8 oz cream cheese, softened
- 1 oz packet of ranch seasoning
- ½ cup Frank’s® Red Hot Buffalo Wing Sauce
- 2 large eggs
- 3 cups cooked shredded chicken (from 1 rotisserie chicken)(375 g)
- 1 cup diced celery(225 g)
- ½ cup diced carrot(75 g)
- ½ cup minced white onion(75 g)
- 1 cup shredded cheddar cheese(50 g)
- 10-inch pie dough (7 ounces), thawed according to package instructions
- 1 tablespoon heavy cream
- 3 scallions, white and light green parts only, thinly sliceds
Direction
- 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!
