Buffalo Chicken Pot Pie Recipe

Name: Buffalo Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts, cut into bite sized pieces; 1 large onion, chopped into bite sized pieces; 1 carrot, peeled and chopped into bite sized pieces; 2 stalks celery, chopped into bite sized pieces; 1 garlic clove, minced; 2 tablespoons olive oil; 1 tablespoon butter; 1 tablespoon flour; 1 ½ cups chicken stock; ½ cup buffalo wing sauce; 1 (8 ounce) package Jiffy cornbread mix; ⅓ cup milk; 1 egg; ½ cup blue cheese, crumbled

Servings: persons

2 boneless skinless chicken breasts, cut into bite sized pieces
1 large onion, chopped into bite sized pieces
1 carrot, peeled and chopped into bite sized pieces
2 stalks celery, chopped into bite sized pieces
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon flour
1 ½ cups chicken stock
½ cup buffalo wing sauce
1 (8 ounce) package Jiffy cornbread mix
⅓ cup milk
1 egg
½ cup blue cheese, crumbled

1
Preheat oven to 375 degrees.
2
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
3
Add the chopped chicken chunks and saute them on both sides until golden brown.
4
Remove chicken chunks from skillet and reserve on a plate.
5
Add another 1 tablespoon of oil, the onion, carrot, celery and garlic to the same skillet and cook, stirring occasionally, until the vegetables are tender, 5-6 minutes.
6
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.
7
Whisk the chicken stock and wing sauce into the butter/flour mixture and bring it to a boil.
8
Simmer until thickened, 2-3 minutes.
9
Add chicken and vegetables to buffalo wing mixture and mix well.
10
Transfer everything to a 8x8 square casserole dish and set aside.
11
In a medium-size mixing bowl, prepare the cornbread according to package directions.
12
Stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter onto the top of the casserole, covering it completely.
13
Bake the pot pie until the cornbread is baked through and the filling is hot, 20-30 minutes.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, cut into bite sized pieces, 1 large onion, chopped into bite sized pieces, 1 carrot, peeled and chopped into bite sized pieces, 2 stalks celery, chopped into bite sized pieces, and more.

Yes, Buffalo Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buffalo Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions