Mini buffalo chicken pot pies are a spicy twist on the traditional chicken pot pie shrunk into bite size treats making them perfect for game day & parties!
Begin by preparing the pie crust. Start by mixing the flour and salt.
Then add the butter and mix into a course crumble. Next add the cold water. Start with about half the amount of water, then add as needed until a solid (but not sticky) dough forms.
Form the dough into a flat disk, cover with plastic wrap and place into the refrigerator while preparing the chicken pot pie filling (about 30 minutes).
To prepare the filling begin by pressure cooking the chicken breasts. (If you do not have a pressure cooker, simply boil the chicken.)
Once the chicken is cooked through, remove from the water, shred, then toss with the buffalo sauce.
Bring 2 cups of chicken broth to boil in a medium pot, then add the carrots, celery and peas.
Cook for 5-7 minutes. In the meantime add the olive oil to a separate pan and sauté the onions and garlic over medium heat for 5 minutes.
Add the flour, cayenne pepper, celery salt and paprika to the onions and garlic, then add the pot or carrots, celery, peas and chicken broth.
Cook for 5-7 minutes then add the buffalo chicken.
Next, prepare the mini tarts.
Fill the tarts with a heaping spoonful of the buffalo chicken filling.
Mix together the breadcrumbs and parmesan cheese and sprinkle on top of each little pot pie.
Place into the oven at 350°F for 20 minutes. The last two minutes of the baking process switch the oven over to broiler on high.