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Blue Cheese & Buffalo Chicken Pot Pie

This pot pie was the muse for my homemade Buffalo Sauce that I posted on Friday. 

I was craving chicken wings AND pot pie (since pot pie is my new found love) and I just figured they would be super-awesome-amazing mixed together. 

But I didn’t want to just say, "1/2 cup of hot sauce" because it felt like I wasn’t really doing enough. Plus, all hot sauces are not created equal and I didn’t want to start down that spiral of over analyzation that I tend to get sucked into.

I think too much. 

I just made my own. Which ended up being a hybrid of the ingredients listed on the hot sauce containers I had in the fridge and the ingredients I had in my pantry. Turned out pretty great, and so did that soup. 

If you have a favorite hot sauce, one that you just adore so much you are even tempted to put it on your waffles in the morning, feel free to use that instead. 

Or you can even make the non-pot pie version, and it’s a creamy, yummy soup.

Blue Cheese and Buffalo Chicken Pot Pie

Pot Pie crust:

You can use my pie dough recipe (make a half batch)

or Puff pastry

 Plus 2 tbs melted butter

1/2 cup Buffalo Sauce:

Recipe I post on Friday

Or 1/2 cup of your favorite

Pot Pie filling:

2 tbs unsalted butter

¼ cup chopped red onions

3 cloves of garlic, minced

2 tbs flour

5 cups of low sodium chicken broth

3 cups red potatoes, peeled and chopped into cubes

2 cups raw, diced chicken

½ cup celery, chopped

½ cup blue cheese crumbles

Salt and pepper to taste

Preheat oven to 400.

In a large pot, or Dutch oven, melt the butter over medium high heat. Add the onions, stirring occasionally, until opaque. Add the garlic and stir. Add the flour and whisk until well combined with the butter. Add the chicken broth and bring to a simmer. Add the potatoes and cook until very soft. Remove from heat and blend until smooth with an immersion blender.

Return to heat and add the buffalo sauce and the chicken cubes and allow to cook until the chicken is cooked through. Remove from heat and stir in the blue cheese and celery. Place four ceramic, oven safe bowls on a baking sheet. Divide the filling equally between the four bowls. 

Once the dough has chilled, place disk on a very well floured surface, add flour to the top of the disk as well. Roll out into an even thickness. Cut out 4 circles that will cover the dishes with at least a one-inch overhang on each side.


To prevent sticking, spray the rim of the baking dish with cooking spray. Top each dish with the dough circle, pressing into shape. Cut a few slits in the top to vent heat. Brush with melted butter.

Cook at 400 for 20-22 minutes or until golden brown.

Allow to cool a bit before serving.

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Printable Version: Buffalo Chicken Pot Pie

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Blog is the New Black January 30, 2012 um 4:17 pm

This is the best idea I’ve seen all day! 😉


Liz January 30, 2012 um 5:57 pm

Oh, how I love this idea! Best pot pie ever!


Cassie January 30, 2012 um 6:03 pm

This is awesome, can’t wait to try it!


Ann January 30, 2012 um 6:33 pm

I keep thinking about your wing sauce – I even told honey bunny about it! This looks terrific and i LOVE the face you cut into your crust!


Jackie January 30, 2012 um 7:03 pm

Thanks! If you make it, let me know how it goes 🙂


Laurie@The Baking Bookworm January 30, 2012 um 7:15 pm

Mmmm, you had me at blue cheese … and pie. This looks like the perfect winter dish and I have a 12 year old who will be thrilled if I made it for him. Thanks 🙂


sara January 30, 2012 um 10:20 pm

This looks lovely! I adore buffalo chicken, and what a fun idea to make it into a pot pie! 🙂


CulinarilyCourtney January 30, 2012 um 11:25 pm

I recently made mini chicken pot pies for the first time but I went the more traditional route. This is such a creative idea though…really, anything with pie crust and I’m on board!


Julie at Burnt Carrots January 31, 2012 um 7:05 am

Yummy!! I could eat this for breakfast this morning! This looks like the perfect thing to make for my husband’s bday. He LOVES blue cheese and cannot get enough chicken wings!!


Jackie January 31, 2012 um 9:01 am

My husband had this idea that he HATED pot pie (probably because of the frozen and reheated version from his childhood) until I made this. Now he’s all about it!


Adrian February 1, 2012 um 6:41 am

Yum yum yum! Nice work converting your husband. We need to bring more people over to the yummy side.


Denise February 3, 2012 um 12:42 pm

Love you site and your dishes! Just tweeted about you. Look forward to seeing more yumminess.


Kim Bee February 4, 2012 um 11:00 pm

You rock! This is so fantastic. I love the creativity on this one.


Baking Serendipity February 6, 2012 um 7:40 pm

I love that there is a soup and pot pie version…it’s like planned ahead leftovers 🙂 This looks fantastic!


Lauren at Keep It Sweet February 7, 2012 um 11:37 am

This is amazing, what a delicious and creative spin on pot pie!


CC November 10, 2012 um 4:23 pm

You’re not going to believe this but I have the very same (and I do mean identical) bowls. I love them and now I will have another use for them.

I can just see this served with a small green salad and perhaps some rolls. PURRRRRfect for our next card party evening. I just know our friends will gobble it all up.

THANKS for sharing.


PS I’ll be sure to report back with what I’m sure will be raves all around.


RJ January 26, 2015 um 4:46 pm

just made the soup version of this recipe – and it is amazing! very creamy without overdoing the dairy… i’m sure i’ll be using the techniques i learned from this recipe in the future! thank you!


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