Buffalo Chicken Pie Recipe
Make Buffalo Chicken Pie Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Cheese Topping
Crust
Optional Garnish & Serving
Method
Crust Preparation
Preheat and prep pan
Preheat the oven to 375°F (190°C). Remove one pie crust from its packaging and unroll it into a 9-inch pie plate, pressing gently to fit and allowing excess to hang over the edge if using a top crust. If using a deep-dish or springform, adjust accordingly.
If you prefer a crisper bottom, prick the bottom of the crust lightly with a fork (dock) and blind-bake for 8 minutes on a baking sheet. Remove and let cool slightly. If not blind-baking, proceed to fill crust as directed.
Filling
In a large mixing bowl, combine the softened cream cheese and sour cream. Whisk or beat with a hand mixer until smooth and lump-free.
Add the ranch dressing, hot sauce, and minced garlic to the cream cheese mixture. Stir until evenly incorporated. Taste and adjust hot sauce quantity to reach desired heat level.
Fold in the shredded chicken, diced celery, and sliced green onions. Season with salt and black pepper and mix until all ingredients are well combined.
Spoon the filling evenly into the prepared pie crust, smoothing the top with a spatula so it sits level in the crust.
Cheese Topping
Combine the shredded cheddar and mozzarella in a small bowl. Sprinkle the cheese mixture evenly over the top of the chicken filling so it covers completely.
Top Crust & Bake
If not using a top crust: leave the pie open-faced and proceed to bake with cheese topping exposed.
Place the pie on a baking sheet (to catch any drips) and bake in the preheated 375°F (190°C) oven for 28–35 minutes, or until crust is golden (if top crust used) and the filling is bubbly and cheese is melted and golden at edges. If you blind-baked the bottom crust only, check after 20 minutes and tent with foil if the crust or top is browning too quickly.
Remove the pie from the oven and let it rest on a wire rack for 10–15 minutes to set. This makes slicing neater and allows filling to firm up slightly.
Serve & Garnish
Slice the pie into 6–8 wedges. Sprinkle with extra chopped green onions and blue cheese crumbles if using. Serve warm with extra hot sauce or ranch/blue cheese dressing on the side.