Uncle Cheese Recipe Library

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Mini Buffalo Chicken Pot Pies have been moved into the hosted Uncle Cheese recipe system for browser review and Hot-station publishing.

HotHostedChickenBuffalo

Mini Buffalo Chicken Pot Pies

Spicy bite-size chicken pot pies for snacks, parties, and catering trays.

Yield: about 24 mini pies
Style: baked hot appetizer
Best view: browser on phone or desktop

Ingredients

Filling
  • 1 lb boneless skinless chicken breasts
  • 1/2 cup buffalo sauce
  • 2 cups chicken broth
  • 1/2 cup frozen peas
  • 1/2 cup chopped carrots
  • 1/2 cup celery
  • 1 tbsp olive oil
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 1/2 tsp cayenne pepper
  • 1/2 tsp celery salt
  • 1/2 tsp paprika
  • 1/4 cup milk
  • 1/4 cup blue cheese dressing
  • 1/2 cup panko bread crumbs
  • 1/4 cup parmesan cheese
  • 2 tbsp green onions, chopped optional
Pie Crust
  • 1 1/2 cups flour
  • 1/4 tsp salt
  • 1/2 cup cold butter, quartered
  • 1/4 cup ice-cold water

Method

  1. Mix flour and salt for the crust. Cut in butter to a coarse crumble, then add cold water just until a firm dough forms. Chill 30 minutes.
  2. Cook chicken until done, shred, and toss with buffalo sauce.
  3. Bring chicken broth to a boil and cook carrots, celery, and peas for 5–7 minutes.
  4. In a separate pan, heat olive oil and sauté onion and garlic for about 5 minutes.
  5. Stir flour, cayenne, celery salt, and paprika into the onion mixture. Add cooked vegetables and broth; cook 5–7 minutes until thickened.
  6. Stir in buffalo chicken.
  7. Line mini tart pans or muffin cups with crust, then fill with the buffalo chicken mixture.
  8. Mix panko and parmesan, sprinkle on top, and bake at 350°F for 20 minutes. Broil the last 2 minutes for a crisp top.

Finish + Service

  • Top with chopped green onions if desired and serve hot.
  • Built for snack service, party trays, or catering appetizers.
  • Rich buffalo profile with dairy and crunch in the finish.