Buffalo Chicken Pot Pie #RSC – a delicious recipe with dough, chicken breasts, baby carrots, celery, onion, chives. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place thin pizza dough in pie pan and bake for 10 minutes at 400.
2
Dice 2 cups chicken and season with salt and crushed red pepper.
3
Dice 1/2 cup each of onions, celery, and carrots.
4
Brown chicken over medium heat in non stick skillet until brown.
5
Add diced vegetables and saute until veggies are soft.
6
Place mixture in a bowl and toss with your favorite wing sauce and Hidden Valley Ranch dressing to taste.
7
Add mixture to partially bake pizza crust in pie plate.
8
Top pie with thin layer of pizza crust and brush with garlic butter.
9
Use a fork around the edges and cut off extra dough.
10
Bake at 400 until crust is brown.
11
Pull out of oven and top with tablespoon of sour cream and chives.
285
kcal
Calories
11
g
Fat
8
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 pizza dough, 2 cups chicken breasts, ½ cup baby carrots, ½ cup celery, and more.
Yes, Buffalo Chicken Pot Pie #RSC falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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