Buffalo Chicken Pie Recipe

A black plate with chicken pies on top that are covered in black seeds and filled with a buffalo chicken mixture.

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Buffalo Chicken Pie

Servings

Makes 4

Prep time

20 minutes

Cook time

45 minutes

These Buffalo Chicken Pies are an absolute game-changer for people who love hot sauce. Think rich, spicy, and ridiculously moreish, wrapped up in buttery pastry. Serve them with extra Buffalo Hot Sauce for that next-level kick.

Ingredients

1 tbsp oil
1 small onion, finely chopped
2 cloves garlic, minced
2 chicken breasts, cut into small chunks
150ml crème fraîche
1 sheet puff pastry (plus extra for topping)
1 egg, beaten (for egg wash)
100g frozen peas
Salt and pepper, to season
Nigella seeds
5 tbsp Buffalo Hot Sauce
House Seasoning

Directions

Heat oil in a pan over medium heat. Add the onion and garlic, frying until softened. Toss the chicken chunks in House Seasoning before cooking until golden and fully cooked.

Stir in crème fraîche, Buffalo Hot Sauce, and frozen peas. Simmer until the mixture thickens to a curry-like consistency. Season with salt and pepper, then remove from heat and let it cool slightly.

Roll out the puff pastry and cut out circles big enough to line four holes in a greased muffin tin. Press the pastry into each hole, leaving a little overhang.

Spoon the buffalo chicken mixture into each pastry case. Cut smaller pastry circles for the tops and place over the filling, sealing the edges with a fork.

Place the muffin tin in the fridge for 1 hour to help the pastry hold its shape.

Brush the tops with beaten egg for a golden finish and top with nigella seeds.

Preheat your oven to 200°C (180°C fan). Bake for 35-40 minutes, or until the pastry is crisp and golden brown.

Let them cool for a few minutes before digging in.

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