Hello food enthusiasts!
This week, I am making an incredibly delicious buffalo chicken and blue cheese pie. This is inspired from when I first tried a buffalo chicken slider, not too long ago. There was just something unique about the combination of buffalo sauce with blue cheese that I cannot simply explain with words. I lived in Britain for four years and pies are a big thing there. Whenever I find a combination of flavors I really enjoy, I make a pie out of them. A slice of this buffalo chicken and blue cheese pie is a true meal on its own as the filling also contains veggies (spinach and mushrooms). A vegetarian alternative of this recipe would be to use tofu instead of chicken, which should also work perfectly fine. I hope you enjoy!
– Shortcrust pastry (1 for base and 1 to be used as cover)
– 2 chicken breast fillets
– Chopped mushrooms
– Spinach (250g)
– Blue cheese (chunks)
– Buffalo sauce
– 1 chopped onion
– Salt and pepper
– Olive oil
Cut the chicken breast fillets in cutlets and marinate in buffalo sauce for 15-20 min. Heat some olive oil in a pan. Add chopped onion and saute for about a minute. Add chopped mushrooms. Wait for four minutes and then, add spinach and toss with tongs until it wilts. Season with salt and pepper. Remove pan from heat and place the cooked spinach and mushrooms in a bowl to cool down. Re-use the same pan for the chicken and make sure to cut it in smaller pieces to cook faster. Once the chicken has cooked, add buffalo sauce and leave it to cool down for a bit. Then, add the chicken in the spinach/mushroom bowl.
Preheat your oven at 350 degrees F. Place one pastry sheet on a tray you have previously buttered/oiled. Add mixture to the pastry sheet. Then, add blue cheese chunks on top and make sure you cover the whole surface area. Cover the filling with the second pastry sheet. Bake for 45 minutes. Once you take it out of the oven, cut the pie and wait for at least 20 minutes before eating. Enjoy!
Latest posts by Blog Staff (see all)
- Snazzy Spirulina recipes - November 17, 2017
- notes of coffee - November 16, 2017
- Out of the Frying Pan (College) and into the Fire (The Professional Kitchen) - November 15, 2017