This pot pie was the muse for my homemade Buffalo Sauce that I posted on Friday.
I was craving chicken wings AND pot pie (since pot pie is my new found love) and I just figured they would be super-awesome-amazing mixed together.
But I didn’t want to just say, “1/2 cup of hot sauce” because it felt like I wasn’t really doing enough. Plus, all hot sauces are not created equal and I didn’t want to start down that spiral of over analyzation that I tend to get sucked into.
I think too much.
I just made my own. Which ended up being a hybrid of the ingredients listed on the hot sauce containers I had in the fridge and the ingredients I had in my pantry. Turned out pretty great, and so did that soup.
If you have a favorite hot sauce, one that you just adore so much you are even tempted to put it on your waffles in the morning, feel free to use that instead.
Or you can even make the non-pot pie version, and it’s a creamy, yummy soup.
Blue Cheese and Buffalo Chicken Pot Pie
Pot Pie crust:
You can use my pie dough recipe (make a half batch)
or Puff pastry
Plus 2 tbs melted butter
1/2 cup Buffalo Sauce:
Or 1/2 cup of your favorite
Pot Pie filling:
2 tbs unsalted butter
¼ cup chopped red onions
3 cloves of garlic, minced
2 tbs flour
5 cups of low sodium chicken broth
3 cups red potatoes, peeled and chopped into cubes
2 cups raw, diced chicken
½ cup celery, chopped
½ cup blue cheese crumbles
Salt and pepper to taste
Preheat oven to 400.
In a large pot, or Dutch oven, melt the butter over medium high heat. Add the onions, stirring occasionally, until opaque. Add the garlic and stir. Add the flour and whisk until well combined with the butter. Add the chicken broth and bring to a simmer. Add the potatoes and cook until very soft. Remove from heat and blend until smooth with an immersion blender.
Return to heat and add the buffalo sauce and the chicken cubes and allow to cook until the chicken is cooked through. Remove from heat and stir in the blue cheese and celery. Place four ceramic, oven safe bowls on a baking sheet. Divide the filling equally between the four bowls.
Once the dough has chilled, place disk on a very well floured surface, add flour to the top of the disk as well. Roll out into an even thickness. Cut out 4 circles that will cover the dishes with at least a one-inch overhang on each side.
To prevent sticking, spray the rim of the baking dish with cooking spray. Top each dish with the dough circle, pressing into shape. Cut a few slits in the top to vent heat. Brush with melted butter.
Cook at 400 for 20-22 minutes or until golden brown.
Allow to cool a bit before serving.
Printable Version: Buffalo Chicken Pot Pie
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