Side Pannel
Easy Creamy Buffalo Chicken Pie
Easy Creamy Buffalo Chicken Pie
- Recipe Submitted by ADMIN on 01/02/2014
Category: Curries
Ingredients List
- Ingredients
- CHICKEN & VEGGIE LAYER:
- 1 ¼ lb. chicken breast, cooked and chopped, or shredded.
- 2 celery stalks, chopped.
- 1 clove garlic minced.
- 1 carrot, chopped * optional, omit if low carb.
- 1 tbsp grass fed butter, ghee or coconut oil.
- 2 tbsp Cayenne Pepper sauce, I used Frank”™s Redhot Original Cayenne Pepper sauce.
- SAUCE INGREDIENTS:
- ½ Cup cream of choice: for primal and low carb use ½ cup organic sour cream (find a brand that is gum free and uses acidophilus), Or for paleo use â…“ cup home-made or paleo friendly mayonnaise, here is link to a fast and easy paleo mayonnaise recipe: http://www.primallyinspired.com/easy-30-second-homemade-mayonnaise-mayo-coconut-oil-paleo/
- 1 ½ Tbsp redhot original cayenne pepper sauce, I used Frank”™s.
- ½ tsp ground mustard.
- ½ tsp sea salt.
- 1 tbsp Parmesan cheese *optional, omit for paleo.
- VEGGIE CRUST INGREDIENTS:
- 2 cups cauliflower, ground in a processor or riced or grated.
- 2 eggs beaten.
- 2 ½ tbsp coconut flour.
- 1 tbsp cayenne pepper sauce.
- â…“ cup grated Swiss cheese *optional, omit if paleo or dairy free.
- ¼ tsp sea salt.
- ¼ tsp pepper.
- OPTIONAL TOPPINGS:
- 2 sliced and seeded mini red and orange bell peppers for garnish.
- ¼ cup grated cheese of choice, omit for paleo
- Extra hot sauce, to taste.
Directions
Instructions
Preheat oven to 400 F and grease or oil 5 ramekins (small glass or ceramic bowls), or an 8×8 baking pan.
In a large skillet on medium high combine: butter or oil, chopped celery, minced garlic, and optional chopped carrots. Sauté vegetables on medium for about five minutes or until veggies soften.
Add cooked chopped chicken and 2 tbsp cayenne pepper sauce to skillet and stir and sauté on medium for a for 5 minutes. Turn skillet down to low and cover and simmer for five minutes. Remove from heat and cool a little.
In a medium mixing bowl combine all the sauce ingredients and stir together.
Mix chicken-veggie mixture with sauce mixture. Thoroughly coat all the chicken and veggies with the sauce (as seen in photo above).
Divide chicken mixture into five servings and spoon into bottom of ramekins, or spoon all into 8×8 baking dish. Spread and press chicken mixture into bottom of ramekins or baking pan (as seen in photo above). Set aside.
In a large mixing bowl combine all the crust ingredients and mix together thoroughly (as seen in photo above).
Once completely mixed, divide into five portions and spoon on top of chicken layer in ramekin, spoon all onto baking dish (as seen in photo above).
Spread crust mixture evenly over chicken mixture with the back of a spoon and smooth out until covered (as seen in photo above).
Press lightly the mini chopped and seeded peppers into crust, if desired (as seen in photo above) *optional.
Bake for 30 minutes or more, or until crust is slightly browned and center is firm.
Top with optional grated cheese if desired, and cool. Serve and enjoy.
Notes
Nutritional Data for Low Carb version with sour cream and without carrots
Preheat oven to 400 F and grease or oil 5 ramekins (small glass or ceramic bowls), or an 8×8 baking pan.
In a large skillet on medium high combine: butter or oil, chopped celery, minced garlic, and optional chopped carrots. Sauté vegetables on medium for about five minutes or until veggies soften.
Add cooked chopped chicken and 2 tbsp cayenne pepper sauce to skillet and stir and sauté on medium for a for 5 minutes. Turn skillet down to low and cover and simmer for five minutes. Remove from heat and cool a little.
In a medium mixing bowl combine all the sauce ingredients and stir together.
Mix chicken-veggie mixture with sauce mixture. Thoroughly coat all the chicken and veggies with the sauce (as seen in photo above).
Divide chicken mixture into five servings and spoon into bottom of ramekins, or spoon all into 8×8 baking dish. Spread and press chicken mixture into bottom of ramekins or baking pan (as seen in photo above). Set aside.
In a large mixing bowl combine all the crust ingredients and mix together thoroughly (as seen in photo above).
Once completely mixed, divide into five portions and spoon on top of chicken layer in ramekin, spoon all onto baking dish (as seen in photo above).
Spread crust mixture evenly over chicken mixture with the back of a spoon and smooth out until covered (as seen in photo above).
Press lightly the mini chopped and seeded peppers into crust, if desired (as seen in photo above) *optional.
Bake for 30 minutes or more, or until crust is slightly browned and center is firm.
Top with optional grated cheese if desired, and cool. Serve and enjoy.
Notes
Nutritional Data for Low Carb version with sour cream and without carrots
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