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Buffalo Chicken Pot Pie


  • 1 1/2 cups frozen peas and carrots
  • 1 large stalk of celery, chopped
  • 2 tbsp. butter
  • 2 cups cooked chicken, shredded
  • 1/2 cup flour
  • 1 1/2 cups chicken broth
  • salt and pepper
  • onion powder
  • 1/4 cup half and half
  • 1/4 - 1/3 cup buffalo wing sauce
  • 2 tbsp. blue cheese, crumbled
  • 1 pie crust
  • 1 egg, beaten


  • Preheat oven to 375 degrees.
  • In a large saucepan melt butter over medium heat. Add peas, carrots, and celery and cook for 3-4 minutes while stirring frequently. Add chicken and cook for an additional minute.
  • Add flour and stir until absorbed into vegetables and chicken. Cook for 1 minute. Stir in chicken broth and bring to a boil and cook until it begins to thicken, approx. 3-4 minutes.
  • Season to taste with salt, pepper, and onion powder.
  • Add half and half and boil until it begins to thicken, approx. 3-4 minutes. Stir in buffalo sauce and remove from heat.
  • Scoop half of the chicken mixture into a pie plate and top with half of the blue cheese. Repeat with remaining chicken mixture and cheese. Top with pie crust.
  • Make an egg wash by combining 1 tbsp. water with the beaten egg. Brush over crust. Bake until bubbly and crust has browned, approx. 30-35 minutes. Let cool slightly before serving.