Get ready to tantalize your taste buds with these Mini Buffalo Blue Chicken Pot Pies with Bacon Cheddar Crust! Perfectly portioned and bursting with flavor, these delightful little pies combine the spicy kick of buffalo chicken with the creamy richness of blue cheese and the savory crunch of bacon. Whether you're hosting a game day gathering or simply craving a comforting meal, these mini pot pies are sure to impress. With just 50 minutes from prep to plate, you'll be indulging in a deliciously unique twist on a classic dish that will have everyone coming back for seconds. Are you ready to elevate your dinner game? Let’s dive into the recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo sauce
- 1 cup blue cheese, crumbled
- 1 package refrigerated pie crusts
- 1/2 cup bacon, cooked and crumbled
- 1/2 cup cheddar cheese, shredded
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray.
- In a medium mixing bowl, combine shredded chicken with buffalo sauce, mixing thoroughly to ensure each piece is well-coated.
- Unroll the refrigerated pie crusts and use a round cookie cutter or large glass to cut out circles slightly larger than the muffin tin cups.
- Carefully press the pie crust circles into each muffin cup, ensuring they cover the bottom and sides completely with a slight overhang.
- In another bowl, mix crumbled blue cheese, cooked and crumbled bacon, and shredded cheddar cheese together.
- Sprinkle a small amount of the cheese and bacon mixture on the bottom of each pie crust.
- Carefully spoon the buffalo chicken mixture into each pie crust, filling them about 3/4 full.
- Top each mini pot pie with the remaining cheese and bacon mixture.
- Cut additional pie crust into small strips or shapes to create a lattice or decorative top for each mini pie.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let cool in the tin for 5-10 minutes to allow the filling to set.
- Carefully remove the mini pot pies from the muffin tin using a small offset spatula or knife.
- Serve warm, optionally garnished with additional blue cheese crumbles or a drizzle of extra buffalo sauce.
Tips
- Prep Ahead: To save time, you can prepare the buffalo chicken mixture and cheese filling a day in advance. Just store them in the refrigerator until you're ready to assemble and bake the pies.
- Customize Your Heat: Adjust the amount of buffalo sauce according to your spice preference. For a milder flavor, use less sauce or mix in some ranch dressing for a creamy touch.
- Perfect Crust: Ensure your pie crust is slightly overhanging the muffin tin cups for a rustic look and to prevent any filling from spilling over during baking.
- Cheese Variations: Feel free to experiment with different cheeses! Adding mozzarella or pepper jack can give your pot pies a unique flavor profile.
- Garnish for Extra Flavor: For an added touch, serve your mini pot pies with a drizzle of ranch or blue cheese dressing and a sprinkle of fresh chives or parsley.
- Serving Suggestions: Pair these pot pies with a crisp salad or some crunchy veggies for a complete meal that balances the richness of the pies.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results, ensuring the crust stays crispy.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 30g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 110mg
