Nashville Hot Chicken Pot Pies

Tender pieces of chicken, potato, carrots, and celery tossed in a Nashville Hot chicken ranch cream sauce and baked with flaky golden-brown pie crust.

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Tender pieces of chicken, potato, carrots, and celery tossed in a Nashville Hot chicken ranch cream sauce and baked with flaky golden-brown pie crust.

Nashville Hot Chicken Pot Pies

Ingredients

½ cup Idaho® Red Potatoes Diced and par cooked

¼ cupChicken Broth

2 tbspLitehouse® Nashville Hot Ranch

1 ⅚ ozBoneless Chicken Thigh Cooked and diced

¼ cupOnions

¼ cupBell Pepper

¼ cupCelery

2 tbspLitehouse® Nashville Hot Ranch

As neededPre-made Pie Dough

As neededEgg Wash

Directions

Preheat the oven to 375° F.In a small pot, sauté vegetables until tender then add Idaho® potatoes, broth, Litehouse® ranch base and diced chicken. Top with the pie dough and make a slit in the center.Brush with egg wash and bake for 15-20 minutes, or until golden and bubbly.Serve immediately.

Nashville Hot Ranch

1 cup Litehouse® Homestyle Ranch

3 tsp Cayenne Pepper

2 tbsp Brown Sugar

2 tsp Paprika

2 tsp Chili Powder

2 tsp Salt

2 tsp Garlic Powder