Buffalo Chicken Potpie

by Kate on January 28, 2013

Buffalo Chicken Potpie

Many apologies for the um – strange angle on this potpie photo.

My plan was to cut a little sliver, then take a picture.  But after tasting that little sliver, and then Dave tasting a little sliver, I cut and ate another sliver because the oozy goodness was like a bad drug that I couldn’t get enough of.

And before I knew it, half the pie was gone – oops.

Well I tried my best, and this was just far too delicious not to share with all of you!  Adapted from my girl Ina, cuz’ she knows that  it doesn’t really matter what the pie looks like, but more so what it tastes like.  And it tasted gooooooooooood.

Buffalo Chicken Pot Pie
*Adapted from Ina Garten

INGREDIENTS
*yields 1 – 9″ Chicken Pot Pie

For the Crust

   3 cups all-purpose flour

    1 and 1/2 teaspoons kosher salt

    1 teaspoon baking powder

    1/2 cup vegetable shortening

    1/4 pound cold unsalted butter, diced

    1/2 to 2/3 cup ice water

    1 egg beaten with 1 tablespoon water, for egg wash

For the filling:

4 cups chicken stock
(obviously Ina wants you to use homemade – I however did not)

12 tablespoons (1.5 sticks) unsalted butter

2 small onions chopped

2 small garlic cloves, minced

1 large carrot, chopped

2 stalks of celery, chopped

3/4 cup all-purpose flour

1 cup crumbled blue cheese

1 cup Frank’s Hot Sauce

salt and pepper to taste

1/4 cup heavy cream

4-6 cups cooked chicken, shredded or cut into cubes
(In a pinch, the pre-cooked Rotissere chickens that you can get at the grocery store are a great option to save some time)

To prepare your crust:

1) Mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour.

2) Pulse 10 times, or until the fat is the size of peas, then with the motor running, add the ice water; process only enough to moisten the dough and have it just come together.  1/2 cup was plenty.

3) Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.  In the meantime, you can prepare your filling.

To prepare your filling:

1) In a small saucepan, heat the chicken stock.

2) In a large pot or Dutch oven, melt the butter and saute the onions, garlic, celery and carrots over medium-low heat for 10 to 15 minutes, until translucent.

3) Add the flour and blue cheese to the veggie mixture and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock and hot sauce and simmer over low heat stirring, until the mixture starts to thicken. Season with salt and pepper and then add the heavy cream and cubed chicken and mix well.

4) Reduce heat to low and let the mixture simmer for about 10 minutes, stirring occasionally, until it becomes a thicker, gravy like texture.

5) Take your crust from the refrigerator and split it into two halves.  Roll each half out to about 10″ in diameter.

6) Grease your 9″ pie plate with butter or non-stick cooking spray.  If you’re using a cast iron skillet like we did, no need to grease the pan beforehand.  Place one half of the dough on the bottom, letting the edges hang over, add your filling, and then cover the filling with the other half of the rolled out dough.  Cut off any excess dough, leaving just enough to pinch the edges together to seal the pie.

7) Brush the top of your pie with the egg wash.

8) Bake in preheated oven for 1 hour, or until the top of the crust becomes golden brown.  Let sit for about 10 minutes before cutting and serving.

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