Easy Creamy Buffalo Chicken Pie
Easy Creamy Buffalo Chicken Pie is a rich, satisfying, grain-free comfort food recipe made with tender chicken, buffalo-style cayenne pepper sauce, creamy sauce, and a simple cauliflower-based crust. It is designed to be low carb and keto friendly, with easy paleo and dairy-free options included in the ingredient notes.
If you enjoy the bold flavor of buffalo chicken but want something a little more wholesome than traditional casseroles or pasta bakes, this creamy buffalo chicken pie is a great choice. It has the comforting texture of a pot pie-style dish without using macaroni, wheat flour, or a traditional pastry crust.
The filling is made with cooked chicken breast, celery, garlic, optional carrot, and cayenne pepper sauce. The mixture is coated in a creamy sauce that brings everything together while keeping the dish moist and flavorful. The topping is made with riced or grated cauliflower, eggs, coconut flour, seasonings, and optional cheese. Once baked, it becomes firm enough to hold the filling while still staying tender and savory.
This recipe is also easy to adjust to your preferred spice level. As written, it is mildly spicy and family-friendly. If you like more heat, add extra hot sauce after baking or increase the cayenne pepper sauce slightly in the filling. The mini bell peppers on top are optional, but they add a bright pop of color and a little sweetness that pairs nicely with the buffalo chicken flavor.
For a low carb version, use sour cream in the sauce and omit the carrot if desired. For a paleo or dairy-free version, use a paleo-friendly mayonnaise, omit the Parmesan and grated cheese, and cook the vegetables in ghee or coconut oil. These simple swaps make the recipe flexible without changing the core idea of the dish.
After the vegetables and chicken are cooked, combine them with the creamy sauce ingredients until the chicken and vegetables are evenly coated.
Spoon the chicken and vegetable mixture into the bottom of greased ramekins or an 8×8 baking dish. Press the mixture down gently so it forms an even layer.
Combine the cauliflower crust ingredients in a large mixing bowl until the mixture is evenly blended.
Once the crust mixture is combined, spoon it over the chicken layer. Use the back of a spoon to spread and smooth the crust evenly over the filling.
If using mini sliced bell peppers, press them lightly into the top of the crust before baking. Bake until the crust is lightly browned and the center is firm.
Let the pies cool slightly before serving, then enjoy them warm.
Recipe and Directions
Printable Recipe Card
Easy Creamy Buffalo Chicken Pie
Stacey
Ingredients
- Chicken and Vegetable Layer
- 1 ¼ lb chicken breast, cooked and chopped or shredded
- 2 celery stalks, chopped
- 1 clove garlic, minced
- 1 carrot, chopped, optional; omit for lower carbs
- 1 tablespoon grass-fed butter, ghee, or coconut oil
- 2 tablespoons cayenne pepper sauce
- Sauce Ingredients
- ½ cup sour cream for low carb, or ⅓ cup homemade or paleo-friendly mayonnaise for paleo
- 1 ½ tablespoons cayenne pepper sauce
- ½ teaspoon ground mustard
- ½ teaspoon sea salt
- 1 tablespoon Parmesan cheese, optional; omit for paleo
- Vegetable Crust Ingredients
- 2 cups cauliflower, riced, grated, or ground in a food processor
- 2 eggs, beaten
- 2 ½ tablespoons coconut flour
- 1 tablespoon cayenne pepper sauce
- ⅓ cup grated cheese, optional; omit for paleo or dairy-free
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- Optional Toppings
- 2 mini red and orange bell peppers, seeded and sliced
- ¼ cup grated cheese of choice, optional; omit for paleo
- Extra hot sauce, to taste
Instructions
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Preheat the oven to 400°F. Grease or oil five ramekins, or use one 8×8 baking dish.
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In a large skillet over medium-high heat, add the butter, ghee, or oil. Add the chopped celery, minced garlic, and optional carrot. Sauté for about five minutes, or until the vegetables begin to soften.
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Add the cooked chopped chicken and 2 tablespoons of cayenne pepper sauce. Stir well and cook over medium heat for about five minutes. Reduce the heat to low, cover, and simmer for another five minutes. Remove from the heat and let the mixture cool slightly.
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In a medium bowl, combine the sauce ingredients and stir until smooth.
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Add the chicken and vegetable mixture to the sauce and stir until everything is thoroughly coated.
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Divide the chicken mixture evenly among the five ramekins, or spread it into the prepared baking dish. Press it gently into an even layer and set aside.
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In a large mixing bowl, combine all the vegetable crust ingredients. Mix thoroughly so the cauliflower, eggs, coconut flour, seasonings, and optional cheese are evenly distributed.
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Spoon the crust mixture over the chicken layer. Divide it evenly if using ramekins, or spread it over the full baking dish.
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Use the back of a spoon to smooth the crust mixture over the filling until the chicken layer is covered.
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If desired, lightly press the sliced mini bell peppers into the crust for garnish.
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Bake for 30 minutes or longer, until the crust is lightly browned and the center feels firm.
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Add optional grated cheese after baking if desired. Let the pies cool slightly before serving.
Notes
Nutritional data for the low carb version with sour cream and without carrots:
Servings: 5. Serving size: 1 pie. Calories: 327. Carbohydrates: 6 g. Net carbohydrates: 2.2 g. Fiber: 3.8 g. Fat: 19 g. Protein: 33 g. Sugar: 1 g.
Nutritional data for the paleo version with mayonnaise and without cheese:
Servings: 5. Serving size: 1 pie. Calories: 351. Carbohydrates: 6 g. Net carbohydrates: 2.2 g. Fiber: 3.8 g. Fat: 23 g. Protein: 30 g. Sugar: 2 g.
All nutritional data are estimates based on the products used.
Nutrition
Calories: 327 kcal
Carbohydrates: 6 g
Protein: 33 g
Fat: 19 g
Fiber: 3.8 g
Sugar: 1 g
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