Buffalo Chicken Pot Pie
This dish is epic. I thought through every single detail and I am confident your family and friends will love this!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 6
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.