I love chicken pot pie. It is one of those comfort foods that just makes you feel at home. I’m also a lover of anything buffalo. So one day, years ago, I combined the two and came up with Buffalo Chicken Pot Pie. Bite sized pieces of buffalo chicken are layered in with traditional pot pie vegetables to create yummy little bites of flavory goodness. You can use leftover cooked chicken in this recipe, or perhaps even leftover Thanksgiving turkey for a delicious Buffalo Turkey Pot Pie!
2 prepared pie crusts (top and bottom)
1 boneless, skinless chicken breast
1/3 cup + 2 Tablespoons Frank’s Hot Sauce , divided
2 TB butter
1 small onion, diced
1/4 cups flour
2 cups chicken broth
1/2 cup frozen peas
4 carrots, peeled and sliced
2 celery stalks, sliced
1/2 tsp salt
1/2 tsp pepper
1. Preheat oven to 350 degrees.
This is really a basic recipe for a pot pie. You could use the same concept to make a beef pot pie by using beef instead of chicken, and beef broth instead of chicken broth. Use it to make a plain old chicken pot pie by simply not using the Frank’s Hot Sauce.