Easy Creamy Buffalo Chicken Pie
Easy Creamy Buffalo Chicken Pie is a low-carb, keto, 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. My Easy Buffalo Chicken Zoodle Casserole Recipe is also a tasty simple recipe to try.
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 the 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.

Spoon and press chicken-veggie and sauce mixture into the bottom of ramekins.

Combine crust ingredients.

Once combined, spoon and press the crust mixture on top of the chicken layer. Spread and smooth out with the back of a spoon.
Lightly press optional mini sliced peppers into crust. Bake for 30 or more minutes.

Cool, serve, and enjoy!

RECIPE AND DIRECTIONS BELOW:
📖 Printable Recipe Card

Easy Creamy Buffalo Chicken Pie (grain free)
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 tablespoon grass fed butter ghee or coconut oil
- 2 tablespoon Cayenne Pepper sauce
- SAUCE INGREDIENTS:
- ½ Cup cream of choice: for low carb use ½ cup sour cream Or for paleo use ⅓ cup home-made or paleo friendly mayonnaise.
- 1 ½ tablespoon cayenne pepper sauce, I used Franks.
- ½ teaspoon ground mustard.
- ½ teaspoon sea salt.
- 1 tablespoon Parmesan cheese *optional omit for paleo.
- VEGGIE CRUST INGREDIENTS:
- 2 cups cauliflower ground in a processor, riced or grated.
- 2 eggs, beaten
- 2 ½ tablespoon coconut flour
- 1 tablespoon cayenne pepper sauce.
- ⅓ cup grated cheese *optional omit if paleo or dairy free.
- ¼ teaspoon sea salt.
- ¼ teaspoon 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.
Instructions
- Preheat oven to 400 F and grease or oil 5 ramekins (small glass or ceramic bowls), or an 8x8 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 tablespoon 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 8x8 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.
WDK says
Recipe looks great. Can't wait to try. But in response to Veronica above, I control my acid reflux with a TBL. Of organic apple cider vinegar each day. Contrary to what you would think, apple cider vinegar does not work as an acid in your system, but serves to alkaline the acid already present in your system. It's helped me keep,off of medications for years now!
Stacey says
Good info WDK, I use it for acid reflux too 🙂
christine says
This looks delish!
Can you sub regular flour for the coconut flour?
Stacey says
Christine, you could, but use 4 times the amount. I have not tried it though, so not entirely sure.
~Stacey
Luci says
Did you cook your cauliflower first? Or grate it raw???
Stacey says
Luci, it is raw. It cooks in the oven later.
~Stacey
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.
Leah
Stacey 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 🙂
June Fynn says
I wonder if you could use mushrooms for the topping, I can't eat cruciferous vegetables unfortunately.
Stacey 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.
Sincerely,
Stacey
VB says
Is this too spicy for someone with GERD?
Stacey 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?
~Stacey
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. 🙂
Stacey 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.
Sincerely,
Stacey
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! 🙂 )
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
Hey Carol, glad you like them. Happy almost BDay !!
~Stacey
Elaine Guercio says
how do you eat this? like a pot pie??
Stacey says
Elaine, I serve it right in the ramekin and we eat it like a pot pie out of the ramekin.
Sincerely,
Stacey
Lisa says
This looks awesome. I'm making it tonight. Thanks for posting the recipe!
Stacey says
Lisa, thank you for making the recipe and commenting.
Sincerely,
Stacey
Andrea @Pencils and Pancakes says
Just made it, subbed full fat coconut milk for the "cream". Pretty good!
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.
Sincerely,
Stacey
Kristie says
Could you just make this in a regular casserole dish instead of individual ramekins?
Stacey says
Kristie, you definitely could use a regular 8x8 casserole dish for the whole recipe.
~Stacey