Garlic Buffalo Chicken Pot Pies

Comforting pot pie loaded with bacon, chicken, veggies, and a garlicky Frank's RedHot twist.  

Ingredients

Procedure

Prep

1. In a pot, over medium high heat, cook diced bacon until crispy. Remove bacon with a slotted spoon, set aside and reserve.
2. Remove excess rendered fat from pan, leaving about 3 tablespoons. Add mushrooms and sauté, over medium high heat, until golden brown and moisture has evaporated.
3. Once mushrooms are done, add Madeira to the pot to deglaze, scraping the bottom of the pot to lift any fond.
4. Let wine reduce until almost gone. Add 1 tablespoon of butter and leeks to the pot and cook until translucent.
5. Sprinkle flour over leek mixture and cook for 1-2 minutes, while stirring. Gradually stir in chicken stock. Let simmer until thickens (consistency should just barely cling to the back of a spoon) about 20 minutes.
6. Add in heavy cream and Frank's RedHot® Garlic Buffalo Sauce, stirring to combine. Adjust consistency if necessary (if too loose, let simmer and reduce - if too thick, loosen with additional stock or water).
7. Stir in roasted chicken, roasted carrots, roasted celeriac, reserved mushrooms and bacon. Let simmer for 15-20 minutes for flavors to meld.
8. Ladle filling into 6 ounce ramekins and hold refrigerated until service.

Puff Pastry Topping

1. Lightly dust a work surface with flour and roll out thawed puff pastry and cut into 3.5" x 3.5" squares. Place individual squares on a parchment lined sheet tray, plastic wrap and hold refrigerated for service.

Service

1. Set oven to 400°F.
2. Per each serving, top ramekin with square of puff pastry. Place in oven and cook until pastry has puffed and is golden brown and filling is warmed through (about 20 minutes).
3. Remove from oven and glaze top of pastry with 1 tablespoon Frank's RedHot Garlic Buffalo Sauce and finish with 1/8 teaspoon of flakey salt. Serve immediately.