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.
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
Nutrition Info
Calories 338
Fat 23g
Carbs 7g
Fiber 0g
Sugar 3g
Protein 24g
How to Make It
1. Step
Preheat the oven to 425°F (220°C).
2. Step
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.
3. Step
Add the chicken, celery, carrots, onion, and shredded cheddar to the cream cheese mixture. Stir with a spatula to combine.
4. Step
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.
5. Step
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.
6. Step
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.
