The idea of a Buffalo Chicken Pie was inspired by my love of buffalo chicken and obsession with pie crust. Buffalo chicken dip is a bit too creamy and heavy for me. So baking it inside a crisp and flakey pie crust is the perfect addition to break up that heaviness. It's SO good and perfect for game day!
This buffalo chicken recipe will be great to bring to someone's house this football season or prep in advance. You can bake it off the day of the game which will allow you more time to spend on prepping some delicious appetizers like my Slow Cooker Pulled Pork Nachos or my Philly Cheesesteak Wonton Cups.
What You’ll Need:
- pie crust (store-bought or homemade)
- cooked chicken (more on that below)
- buffalo sauce (or more if you like it spicy)
- anch or blue cheese dressing
- monterey jack cheese and cheddar cheese
- celery
- green onions
- garlic powder
- onion powder
- Salt and pepper to taste
- 2 eggs (for that perfect golden crust)
How to Make Buffalo Chicken Pie
- Preheat the Oven: Set your oven to 350°F (190°C).
- Mix the Filling: In a big bowl, mix together the chicken, buffalo sauce, ranch or blue cheese dressing, cheeses, celery, green onions, garlic powder, and onion powder. Season with salt and pepper to taste, and stir until everything is well combined.
- Double Up the Crust: Roll out the first pie crust and place it in the bottom of a 9-inch pie dish. Roll out the second crust and layer it on top of the first, pressing them together gently to create your sturdy base.
- Fill the Pie: Spread the buffalo chicken mixture evenly over the double crust.
- Bake: Place the pie in the oven and bake for 45-50 minutes, or until the crust is golden and the filling is bubbling and not jiggly.
- Cool and Serve: Let the pie sit for a few minutes before slicing. Serve warm and enjoy the perfect combination of spicy, cheesy filling and a rich, flaky crust.
Cheese & Gluten-Free Options:
- Cheese Swaps: Mix it up with pepper jack for a little heat, gouda for a smoky flavor, or mozzarella for something mild and creamy.
- Gluten-Free Option: Substitute regular pie crusts with gluten-free pie crusts—they’re widely available and work great!
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Why a Double Crust on the Bottom?
The double crust on the bottom makes sure your pie is sturdy and that every bite has the right amount of flaky crust to go with that rich buffalo chicken filling. Without it, it's too much buffalo chicken filling and not enough texture.
Plus, it adds an extra layer of buttery deliciousness that you’re going to love.
This Buffalo Chicken Pie is perfect for any occasion—whether it’s game day, a family dinner, or just because you’re craving something hearty and comforting. Give it a try, and you’ll see why this recipe is a keeper!
Popular Buffalo Style Recipes
📖 Recipe
Buffalo Chicken Pie
Ingredients
- 2 cups cooked chicken, chopped thinly or roughly shredded
- ½ cup buffalo sauce
- 6 oz. cream cheese
- ¾ cup monterey jack cheese, shredded (*or mozzarella)
- ½ cup cheddar cheese, shredded
- ½ cup blue cheese crumbles, reserve some for topping
- 2 scallions, chopped
- ½ teaspoon salt
- ¼ cup milk
- 2 large eggs
- 2 pie crusts
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Instructions
- Preheat oven to 350℉.
- Press first pie dough into a 9" pie dish. Top with second pie dough and crimp edges together to seal.
- Add chicken to the crust.
- Mix together buffalo sauce, cream cheese, both shredded cheeses, scallions, milk and eggs in a large bowl using a hand mixer. Mix in blue cheese crumbles by hand. *Reserve ¼ cup of cheese to add to the top.
- Pour mixture over chicken and top with scallions and more cheese.
- Bake for 45 minutes or until the pie filling is not jiggly and the crust has browned.
- Let cool for a bit before serving. Serve each slice with a drizzle of ranch, blue cheese and or more buffalo sauce over top! More scallions are a nice garnish!
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