Buffalo Chicken Pot Pie
Buffalo chicken is believed to have originated in Buffalo, New York, hence the name. It became popular as a bar food and is now enjoyed in various dishes.
This is high protein and non vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 1 pound Boneless chicken breasts
- 1 cup Buffalo sauce
- 1 cup Carrots
- 1 cup Celery
- 1 small Onion
- 2 clove Garlic cloves
- 1/4 cup All-purpose flour
- 1 1/2 cup Chicken broth
- 1/2 cup Heavy cream
- 1/2 cup Frozen peas
- 1/2 cup Frozen corn
- 1 sheet Puff pastry
- 1 beaten Egg
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the chicken breasts until no longer pink. Shred the cooked chicken and set aside.
- In the same skillet, sauté the carrots, celery, onion, and garlic until tender.
- Stir in the buffalo sauce, flour, chicken broth, and heavy cream. Cook until the mixture thickens.
- Add the shredded chicken, frozen peas, and frozen corn. Stir until well combined.
- Transfer the mixture to a greased baking dish.
- Roll out the puff pastry and place it over the baking dish, covering the filling.
- Brush the puff pastry with beaten egg.
- Bake for 30-35 minutes, or until the puff pastry is golden brown.
- Let the pot pie rest for 10 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 20g7%
- Sugars 2g
- Protein 25g50%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.