Best 2 Cast Iron Buffalo Chicken Pot Pie Recipe By Tasty Recipes
Indulge in the tantalizing fusion of flavors with Cast Iron Buffalo Chicken Pot Pie, a dish that seamlessly blends the fiery heat of buffalo sauce with the comforting goodness of a classic pot pie. This recipe tantalizes taste buds with a delectable filling of juicy chicken smothered in a rich and tangy buffalo sauce, perfectly complemented by a creamy and flavorful filling. Baked in a cast iron skillet, the golden-brown crust adds an extra layer of texture and rustic charm to this culinary masterpiece. Discover the secrets behind this irresistible dish and embark on a taste adventure that will leave you craving more.
Furthermore, the article offers a delightful collection of other pot pie recipes that cater to diverse tastes and preferences. From the classic Chicken Pot Pie with its timeless appeal to the hearty and comforting Beef Pot Pie, each recipe is carefully crafted to deliver a unique and satisfying experience. Vegetarian enthusiasts will find solace in the delectable Vegetable Pot Pie, while those seeking a taste of the sea can immerse themselves in the Seafood Pot Pie, a symphony of flavors from the depths of the ocean. With step-by-step instructions and a treasure trove of culinary tips, this article is the ultimate guide to creating pot pies that will warm hearts and satisfy appetites.
CAST IRON BUFFALO CHICKEN POT PIE RECIPE BY TASTY
It's a red hot, cheesy twist on a classic dinner favorite. Dig into this pot pie that's full of everything you love about buffalo chicken. We recommend saving room for seconds.
Provided by Betsy Carter
Categories Dinner
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F (220°C).
- Add the cream cheese to a large bowl. With an electric hand mixer, beat the cream cheese until creamy and soft, 1-2 minutes. Add the ranch seasoning, buffalo sauce, and 1 egg and mix on low speed to combine, gradually increasing the speed to medium as the mixture becomes less watery, 1-2 minutes.
- Add the chicken, celery, carrots, onion, and shredded cheddar to the cream cheese mixture. Stir with a spatula to combine.
- Transfer the chicken mixture to a 10-inch cast iron skillet. Unroll the pie dough over the skillet and lay evenly over the filling. Run your fingers underneath the edges of the dough and tuck under itself to form a crust that sits neatly along the edges of the skillet.
- In a small bowl, mix together the remaining egg and the heavy cream. Brush the egg wash over the top of the pie crust. Using a paring knife, make a few small slits in the center of the crust.
- Bake the pot pie for 35-40 minutes, until the crust is golden brown and cooked through. Remove the pot pie from the oven and let cool for 15 minutes.
- Serve the pot pie garnished with scallions.
- Enjoy!
Nutrition Facts : Calories 338 calories, Carbohydrate 7 grams, Fat 23 grams, Fiber 0 grams, Protein 24 grams, Sugar 3 grams
ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, salt, pepper, white onion, garlic, yukon gold potato, frozen pea and carrot, butter, all-purpose flour, chicken broth, frozen prepared pie crust, egg
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
- Preheat the oven to 400˚F (200˚C)
- To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
- Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 1058 calories, Carbohydrate 79 grams, Fat 61 grams, Fiber 5 grams, Protein 44 grams, Sugar 11 grams
Tips:
- Choose the right cast iron skillet: Use a 12-inch skillet that is at least 2 inches deep. This will ensure that the chicken and vegetables have enough room to cook evenly.
- Don't overcrowd the skillet: When browning the chicken, do it in batches if necessary. Overcrowding the skillet will prevent the chicken from browning properly.
- Use a good quality buffalo sauce: The buffalo sauce is the key to this dish, so make sure you use a good one. Look for a sauce that is flavorful and has a good level of heat.
- Don't be afraid to adjust the heat: This recipe is meant to be a guideline, so feel free to adjust the heat as needed. If you find that the chicken is cooking too quickly, reduce the heat to medium-low. If the vegetables are not cooking quickly enough, increase the heat to medium-high.
Conclusion:
This cast iron buffalo chicken pot pie is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is tender and juicy, the vegetables are flavorful, and the buffalo sauce adds a nice kick of heat. This dish is sure to be a hit with your family and friends.
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