5.0 from 3 votes
Mini Buffalo Chicken Pot Pies
Mini buffalo chicken pot pies are a spicy twist on the traditional chicken pot pie shrunk into bite size treats making them perfect for game day & parties!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 24 Mini Pies
Calories: 114 kcal
Course:
Appetizer , Snacks
Cuisine:
American
Ingredients
- 1 lb boneless, skinless chicken breasts
- ½ cup buffalo sauce
- 2 cups chicken broth
- ½ cup frozen peas
- ½ cup carrots chopped
- ½ cup celery
- 1 tbsp olive oil
- ½ cup onion diced
- 3 cloves garlic minced
- ¼ cup flour
- ½ tsp cayenne pepper
- ½ tsp celery salt
- ½ tsp paprika
- ¼ cup milk
- ¼ cup blue cheese dressing
- ½ cup Panko bread crumbs
- ¼ cup Parmesan Cheese
- 2 tbsp green onions chopped (optional topping)
Pie Crust
- 1 ½ cups flour
- ¼ tsp salt
- ½ cup cold butter quartered
- ¼ cup ice-cold water
Instructions
- Begin by preparing the pie crust. Start by mixing the flour and salt.
- Then add the butter and mix into a course crumble. Next add the cold water. Start with about half the amount of water, then add as needed until a solid (but not sticky) dough forms.
- Form the dough into a flat disk, cover with plastic wrap and place into the refrigerator while preparing the chicken pot pie filling (about 30 minutes).
- To prepare the filling begin by pressure cooking the chicken breasts. (If you do not have a pressure cooker, simply boil the chicken.)
- Once the chicken is cooked through, remove from the water, shred, then toss with the buffalo sauce.
- Bring 2 cups of chicken broth to boil in a medium pot, then add the carrots, celery and peas.
- Cook for 5-7 minutes. In the meantime add the olive oil to a separate pan and sauté the onions and garlic over medium heat for 5 minutes.
- Add the flour, cayenne pepper, celery salt and paprika to the onions and garlic, then add the pot or carrots, celery, peas and chicken broth.
- Cook for 5-7 minutes then add the buffalo chicken.
- Next, prepare the mini tarts.
- Fill the tarts with a heaping spoonful of the buffalo chicken filling.
- Mix together the breadcrumbs and parmesan cheese and sprinkle on top of each little pot pie.
- Place into the oven at 350°F for 20 minutes. The last two minutes of the baking process switch the oven over to broiler on high.
- Sprinkle a few green onions on top and serve.
Cup of Yum
Nutrition Information
Calories
114kcal
(6%)
Carbohydrates
9g
(3%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
23mg
(8%)
Sodium
408mg
(17%)
Potassium
127mg
(4%)
Vitamin A
660mg
(13%)
Vitamin C
3.5mg
(4%)
Calcium
28mg
(3%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 24Mini Pies
Amount Per Serving
Calories 114
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 408mg | 17% |
| Potassium | 127mg | 3% |
| Vitamin A | 660mg | 13% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 28mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.