Whats better then a classic chicken pot pie? Buffalo of course! This recipe can be made in to mini pot pies, hand pies, individual or casserole style. Get the ingredients and watch the video for illustration and enjoy!
Ingredients
3 cups of cooked diced chicken (you can purchase roasted cooked chicken from the store)
2 tablespoons of cooking oil
1 medium onion diced
1 cup of celery diced
1 cup of diced cooked carrots or butternut squash
1 cup of frozen cooked potatoes (you may cook your own and dice)
1 teaspoon fresh tarragon
1 teaspoon fresh thyme
1 teaspoon fresh sage
1 tablespoon of crushed garlic
1 teaspoon salt
1 teaspoon pepper
1 stick of butter
1 cup of milk
1 cup mozzarella cheese
1/2 cup blue cheese crumbles
2 teaspoons of cornstarch
1/4 Hot Sauce or more to taste
Cayenne pepper (optional)
Chili flakes (optional)
Puff Pastry Dough (can purchase from store, Peppertridge Farm is a good one)
Set out your pastry dough if frozen so it my thaw enough for using
Egg Wash
1 beaten egg
1 teaspoon of water
Directions for filling
Chop your chicken and set aside. Dice the celery, onions and set aside. If using carrots or butternut squash make sure they have been roasted before using. You may do this by placing on to a sheet pan and roasting in the oven. Chop your carrots or squash and toss lightly in oil, place on baking pan and bake in oven at 400 until done. Set aside.
In a sauce pan add oil. Add celery, onions and herbs and cook until soft. Be careful not to over cook. Just until translucent. Add salt and pepper. You will be able to add more at the end. Add your carrots or squash and mix to combined. Add chopped cooked chicken and remove from heat.
Sauce
In a separate pan melt the butter. In a small bowl add the milk and cornstarch and stir together. Now add the milk mixture to the butter and stir. Add the hot sauce. Add the blue cheese. Mixture will begin to thicken. Pour your sauce mixture over your meat and vegetables. Add potatoes and mozzarella cheese and stir together.
For mini appetizers
Fill the bottom of each cavity with dough press up the sides and bottom evenly. Fill each cavity with your chicken filling and top with dough, making sure the side are gently sealed. Using the tip of a fork prick the top. Watch the video for illustration.
Cut the pastry dough into squares. Fill one side of square with buffalo chicken filling. Fold the side without filling over the filling creating a cover. Seal the side by pressing gently.
Give it another seal by going over the edges with a fork. Gently prick the top. Watch the video for illustration
For Casserole
For the casserole you will only need crust for the top. Place the buffalo chicken filling in a 9x13 baking dish. Cut your pastry dough to fit the top of the casserole and gently press the sides and top down. With a knife cut slits into the top to allow the steam to cook through.
For Individual Pot Pies
Follow the directions for mini appetizers or Casserole. It depends on how much crust you would like you pot pie to have. You can put on bottom and top or just the top.. It's up to your passion😊
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