Buffalo Chicken Pot Pie

By Lynxa

We all love this "Buffalo style" Chicken Pot Pie. I have made this many times and it is always a hit. It is even great vegetarian, I just leave out the chicken and add a lot more veggies!

Ingredients

• 2-3 skinless chicken breasts, poached
• 1 large onion, chopped
• 3 tbsp EVOO, divided
• 2 carrots, chopped bite-sized
• 3 stalks celery, chopped bite-sized
• 2 cloves garlic, grated
• 4 tbsp butter
• 4 tbsp flour
• 2 1/2 cups chicken stock
• 1/4 cup hot sauce
• Salt and freshly ground black pepper
• 1-2 boxes cornbread mix

Details

Servings 6

Preparation

Step 1

Preheat the oven to 375º F.

Heat 2 tbsp EVOO in a large skillet over medium heat add the onion, carrot, celery and garlic and cook, stirring occasionally, until the vegetables are tender, 5-6 minutes.

While the veggies are cooking start the sauce: In a medium-size sauce pan, melt the butter over medium-high heat then stir in the flour and cook until light brown, about 1 minute. Whisk the chicken stock and hot sauce into the butter/flour mixture and bring it to a boil. Simmer the gravy until thickened, 2-3 minutes.

Cut or shred cooked chicken into bite size pieces, return to the skillet with the cooked vegetables and add the gravy, stirring to combine. Transfer everything to a 9x11" casserole dish.

In a medium-size mixing bowl, prepare cornbread to package directions. Drop spoonfuls of the batter onto the top of the casserole, covering it completely.

Bake the pot pie until the cornbread is baked through and the filling is hot, 20-30 minutes.