Easy Creamy Buffalo Chicken Pie (grain free)

Easy Creamy Buffalo Chicken Pie. primal, paleo and low carb. beautyandthefoodie.com

Easy Creamy Buffalo Chicken Pie. primal, paleo and low carb. beautyandthefoodie.com

Easy Creamy Buffalo Chicken Pie is a low carb, primal comfort food with paleo options. I used to enjoy putting buffalo chicken wing meat into mac and cheese, but that is not a healthy option for me now. So I’ve been trying to come up with a grain free, low carb version that is completely macaroni free, and sneaks in some veggies as well. This turned out so much better than I expected.  I’m definitely going to have this on the menu often. It really satisfies the cravings I have for creamy spicy foods. It is not super spicy either, I had made it mildly spicy so the hubby could eat it, and I just added a little extra hot sauce on mine after it was baked. I like extra spicy! The Mini bell peppers are just for garnish and a pop of color, but can be omitted. And all cheeses can be omitted for paleo or dairy free. After cooking veggies and chicken, combine with sauce ingredients.


buffalo chicken pie   Spoon and press chicken-veggie and sauce mixture into the bottom of ramekins. buffalo chicken pie  layer 1   Combine crust ingredients. buffalo chicken pie  crust Once combined, spoon and press crust mixture on top of chicken layer. Spread and smooth out with the back of a spoon. Lightly press optional mini pepper slices into crust. Bake for 30 or more minutes. buffalo chicken pie & pepper garnish   Cool, serve and enjoy!   ———————————————————————————————————-

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5.0 from 1 reviews
Easy Creamy Buffalo Chicken Pie (grain free)
Prep time
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Total time
Creamy Buffalo Chicken Pie is an easy, low carb, primal comfort food with paleo options. It is creamy, with a little spice, and a hidden veggie & grain free crust.
Recipe type: low carb, primal, paleo and dairy free options, grain free, gluten free
Cuisine: casserole, pot pie
Serves: 5
  • 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, where to buy: ghee or coconut oil
  • 2 tbsp Cayenne Pepper sauce, I used this Cayenne Pepper sauce
  • 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 ⅓ cup home-made or paleo friendly mayonnaise, here is link to a fast and easy paleo mayonnaise recipe
  • 1 ½ Tbsp redhot original cayenne pepper sauce, I used Franks.
  • ½ tsp ground mustard.
  • ½ tsp sea salt.
  • 1 tbsp Parmesan cheese *optional, omit for paleo.
  • 2 cups cauliflower, ground in a processor or riced or grated.
  • 2 eggs beaten.
  • 2 ½ tbsp coconut flour, where to buy coconut flour
  • 1 tbsp cayenne pepper sauce.
  • ⅓ cup grated Swiss cheese *optional, omit if paleo or dairy free.
  • ¼ tsp sea salt.
  • ¼ tsp pepper.
  • 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.
  1. Preheat oven to 400 F and grease or oil 5 ramekins (small glass or ceramic bowls), or an 8x8 baking pan.
  2. 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.
  3. 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.
  4. In a medium mixing bowl combine all the sauce ingredients and stir together.
  5. Mix chicken-veggie mixture with sauce mixture. Thoroughly coat all the chicken and veggies with the sauce (as seen in photo above).
  6. Divide chicken mixture into five servings and spoon into bottom of ramekins, or spoon all into 8x8 baking dish. Spread and press chicken mixture into bottom of ramekins or baking pan (as seen in photo above). Set aside.
  7. In a large mixing bowl combine all the crust ingredients and mix together thoroughly (as seen in photo above).
  8. 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).
  9. Spread crust mixture evenly over chicken mixture with the back of a spoon and smooth out until covered (as seen in photo above).
  10. Press lightly the mini chopped and seeded peppers into crust, if desired (as seen in photo above) *optional.
  11. Bake for 30 minutes or more, or until crust is slightly browned and center is firm.
  12. Top with optional grated cheese if desired, and cool. Serve and enjoy.
Nutritional Data for Low Carb version with sour cream and without carrots:

Servings :5, Serving Size: 1 pie, Cal: 327, Carbs: 6 g/ Net Carbs: 2.2 g, Fiber: 3.8 g Fat: 19 g, Protein: 33 g, Sugar: 1 g

Nutritional Data for Paleo version with mayonnaise and without cheeses:

Servings: 5, Serving Size; 1 pie, Cal: 351, Carbs: 6 g/ Net Carbs: 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 I used.*



  1. Leah says

    Hi, tried this last night in the cassarole dish! Huge hit for my hubby, an extra 1/2 serving last night, then he ate some for breakfast and took some for lunch! Making two batches next time. I’m getting used to the flavor of coconut in savory food, and will stick with the cream in the sauce. Great job! May try zucchini, but liked the cauliflower texture.

    • says

      Leah, thank you for trying the recipe and your kind words, and also for taking the time to comment.
      Zucchini and cauliflower mixed, would probably work well in this one.
      ~Stacey :)

  2. June Fynn says

    I wonder if you could use mushrooms for the topping, I can’t eat cruciferous vegetables unfortunately.

    • says

      June, I am not sure about mushrooms, but you could sub ground zucchini for the cauliflower. I have used that before. Mushrooms might work.

    • says

      Veronica, I don’t find this very spicy but you can always cut the red pepper sauce amount in half. I am not sure how strict your diet for Gerd is. Do you have to avoid all acidic or spicy foods?

      • VB says

        I had a flare up a while back that made me a little more cautious (painful gastritis and then bronchial irritation that led to bronchitis). I love paleo eating but find many recipes include ingredients that are on the hot/spicy side (sigh). A little spicy is okay as long as I take aloe vera gel. :)

        • says

          Veronica, at one time I had acid reflux and aloe vera juice is what I would take, as well as DGL licorice extract before eating. But after further testing They found out that I was Celiac and my reflux was caused by my food allergies. I do remember the reflux diet and how hard it was to not have coffee, spicy food or acidic food. You could try the DGL licorice, my Dad swears by it for his H Pylori.

          • veronica says

            Thanks, Stacy! Knowing that you have dealt with health struggles and used your situation to help others is so inspiring to me and I am sure many others. Regarding the reflux, I am trying George’s aloe water, but the AV juice sounds like a great alternative (licorice..hmmm—who knew! :) )

  3. Carol Robinson says

    Loved this recipe really was comfort food. Made enough for a couple of lunches. Smells divine, great taste, low carb. Thanks

    • Stacey says

      Andrea, thank you for commenting and trying the recipe. Great substitute for the cream. I thought about using that, but worried it might be too coconutty. I’m glad it still came out good. Your site sounds familiar to me, I have been there before I’m pretty sure, but will go check it out and subscribe. Thanks for stopping by my site.

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