Sus Hive Recipe Library

Mini Buffalo Chicken Pot Pies

Chef/operator production sheet for Mini Buffalo Chicken Pot Pies. Use this page for station prep, service setup, holding decisions, and catering execution. Mini Buffalo Chicken Pot Pies have been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

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
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

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

Prep / Cook 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.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.