Buffalo Ranch Chicken Pot Pie
Spicy. Creamy. Comforting. This Buffalo Ranch Chicken Pot Pie takes cozy comfort food and gives it a fiery, cheesy, game-day twist.
Servings: 6
Calories: 534kcal
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups cooked chicken shredded, rotisserie works great!
- 1 teaspoon ranch seasoning mix
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup buffalo sauce adjust to taste
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- 1 cup frozen mixed vegetables peas, carrots and corn
- 1 ½ cups cheddar cheese shredded
- 1 refrigerated pie crust or puff pastry
- 1 egg beaten, for egg wash
- 2 tablespoons green onions chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Melt butter in a skillet over medium heat. Add onions and cook until soft, about 3 minutes.
- Stir in garlic, shredded chicken, ranch seasoning, paprika, salt, and pepper.
- Pour in the buffalo sauce, chicken broth, and heavy cream. Stir well and let simmer for 5 minutes until slightly thickened. Add frozen vegetables and cheddar cheese, stirring until melted. Remove from heat.
- Pour the filling into a 9-inch pie dish. Lay the pie crust over the top, crimp the edges, and cut a few slits in the center for ventilation. Brush with egg wash.
- Place in the oven and bake for 25–30 minutes or until the crust is golden brown.
- Let cool for 5 minutes before slicing. Garnish with green onions and an extra drizzle of ranch, if desired.
Notes
- Rotisserie chicken = shortcut hero. It keeps prep super quick while still packing plenty of flavor.
- Control the heat. Add more or less buffalo sauce depending on how wild you’re feeling.
- Make it cheesy. Sharp cheddar melts beautifully and balances the tangy sauce, don’t skip it.
- Store-bought pie crust or puff pastry both work. Just make sure to brush with egg wash for that golden finish.
- Let it rest. Give the pie 5–10 minutes to cool before slicing so the filling thickens up perfectly.
Nutrition
Serving: 1serving | Calories: 534kcal | Carbohydrates: 22g | Protein: 24g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 1429mg | Potassium: 309mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2686IU | Vitamin C: 5mg | Calcium: 258mg | Iron: 2mg
