Over the last year, not a day has gone by without someone asking me how I come up with my recipes.
Usually, I take inspiration from restaurant menus, farmers markets or food conversations with friends. However, every once in a while, I wake up in the middle of the night and a genius recipe idea just pops into my head. Over the weekend, this exact phenomenon happened. I introduce to you, my latest creation….the buffalo chicken pot pie (insert *gasp* here)!
This dish is epic. I thought through every single detail (like using cornbread for the crust vs. a traditional pie crust) and I am confident your family and friends will love this. As usual, it’s a super simple recipe that you can make without hesitation any night of the week!
Buffalo Chicken Pot Pie
Ingredients
- 1 box Cornbread Mix and accompanying ingredients to make it according to box
- 4 oz Carrots chopped
- 4 oz Celery chopped
- 3/4 lb Chicken boneless skinless; cubed
- 1 cup Favorite Buffalo Sauce I used Frank's Red Hot Wings Sauce Buffalo
- 1 tbsp Butter
- 1/2 cup Crumbled Blue Cheese or cheddar if you don’t like blue
- Cornstarch if needed to thicken
- Olive Oil
- Salt & Pepper to taste
Instructions
- Pre-heat your oven to 375 and make your corn bread according to the box. Add 1/4 cup of the blue cheese to it.
- In a large skillet over medium/high, add some olive oil and get your chopped carrots cooking. Once the begin to soften (about 5 minutes), add your cubed chicken breast and start to brown.
- About halfway through cooking the chicken, add your celery.
- Once the chicken is brown and your veggies have softened, lower the heat and add the buffalo sauce and butter. Taste and add salt and pepper as needed. Mix together and let simmer for a few minutes. If mixture is too thin, add a little cornstarch.
- Remove from the heat and stir in the other 1/4 cup of the blue cheese crumbles. Pour mixture into a baking dish or pie dish. Top with corn bread top and bake for 20-30 minutes until golden brown.
How good and simple does that buffalo chicken pot pie sound? I know I will be making this again soon!
Love always,
Erica
