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1.
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Put your diced potatoes in a pot and fill it with water until just covering the potatoes.
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Boil for 8-10 minutes, or until fork tender.
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Drain the potatoes.
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Put potatoes back in the pot (make sure its been removed from heat), add the milk and salt, and use a potato masher to mash and mix it all up.
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2.
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While youre boiling your potatoes, add the oil to a skillet and let it heat up over medium heat.
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Once heated, add in the onion, carrots, salt and pepper.
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3.
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Saute for 5-6 minutes, or until the onions are starting to turn clear and the carrots are slightly tender.
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4.
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Add in the chicken into the skillet and use a spatula to crumble it while its cooking.
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Cook until the chicken is no longer pink.
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5.
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Add the tomato sauce, hot sauce, and Worcestershire, stir to combine, and let it simmer until everything is heated through.
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6.
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Preheat oven to 400 F, and then transfer the chicken mixture into a lightly greased, 9-inch square baking dish, and spread it out evenly.
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7.
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Spread half of the cheddar cheese evenly over the Buffalo chicken.
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8.
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Top the chicken and cheese with the mashed potatoes, and carefully spread them out evenly over the mixture.
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9.
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Spread the remaining half of the cheese over top the mashed potatoes and dot with the cut up butter.
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10.
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Bake it in the oven for 20-25 minutes, or until everything is heated through and the top is nice and crispy.
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Recipe slightly adapted from Cupcakes and Kalechips.
