How do you take boring old pot pie and make it better? Add buffalo sauce.
I’ve always found pot pie – although a classic comfort food – to be kind of bland. Just a flaky, mushy, depressing pile of meh (is you substitute flaky for shaky, you’ll successfully describe me when I’m hungover).
Chicken pot pie is the kind of food you eat when you have a cold and your nose is stuffed up and you can’t taste anything anyway. Or you’ve burned your taste buds impatiently trying to eat something delicious (like buffalo wings) and now since you can’t taste anything you might as well shovel bland mush down your throat. Maybe I just hate chicken pot pie. I don’t know. Or maybe I’ve never had good pot pie?
Either way, I set out to make a chicken pot pie that tastes good. And while buffalo chicken certainly isn’t revolutionary, it does revolutionize the corpse food that is regular chicken pot pie.
So let’s get started.
Time You’ll Need For Buffalo Chicken Pot Pie:
- ~30 min prep
- ~45 min cooking
- ~Yields: A pie?
What You’ll Need:
- 1 tbsp butter
- 2 tbsp minced garlic
- ½ white onion, diced
- 3 celery sticks, diced
- ½ cup jalapeno, finely chopped
- 3 carrots, diced
- 1 cup of buffalo wing sauce
- 1 ½ cups of cheese (now this is up to you. I went for a 50:50 mixture of shredded mozzarella and habanero jack, but crumbled blue cheese would also work if that’s your thing)
- 1 box of pie crusts (2 sheets and let them sit at room temp for 15 minutes if refrigerated, or follow instructions on box)
- 2 tbsp cream cheese (room temp)
- 3 cups of cooked chicken breast, chopped (you can also buy a whole rotisserie chicken, remove it from the bone, skin it, and chop it, to save time)
- 1 egg, beaten
- Salt and pepper to taste
- A pie pan
What You’ll Do:
- Preheat oven to 415.
- In a saucepan, over medium heat, melt the butter, and add diced carrots, onions, garlic, jalapeno, and celery. Feel free to salt and pepper to taste. Cover and cook for about ~10-12 minutes, stirring occasionally.
- While that cooks, chop up your cooked chicken breast (or de-bone, skin, and chop the rotisserie).
- Once the veggies are cooked and soft, add the chicken, veggies, buffalo sauce, and cheeses into a large bowl and mix thoroughly.
- For the pie crusts, lay out one pie crust in the pie pan, as instructed. (Just stick with whatever your box tells you. I’ve never made a pie before and the directions worked fine for me.)
- Add the buffalo pot pie mixture, then, following the instructions add your second pie crust on top.
- Seal that baby up firmly around the edges, give it an egg wash, then cut a few of them fancy pie holes in it with a knife.
- Toss it in the oven for about a half hour, until golden brown.
- Remove and let it cool for about another 15 minutes.
- Enjoy your exciting new buffalo chicken pot pie!