Buffalo Chicken Pie

Course: Appetizer

Cuisine: American

Prep Time: 15

Total Time: 1

Servings: people

Calories: 558kcal

Author: Aleka Shunk

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!

Print Recipe

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

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!

Notes

You can use gluten free crust if you wish.

Feel free to swap out the cheeses with whatever cheeses you like best.

Have you tried my Buffalo Chicken Egg Rolls? (They're so good!)

Nutrition