Buffalo Chicken Pot Pie
Ready In:
60 min
Servings
8
Good For:
Dinner
Ingredients
– 2 tbs olive oil
– 1 small white onion, diced
– 2 carrots, diced
– 1 red bell pepper, diced
– 2 stalks celery, diced
– 1 cup mushrooms, sliced
– 2 cups broccoli florets, chopped
– 3 cloves garlic, minced
– 2 cups chicken, cooked and chopped
– 3/4 cup chicken bone broth
– 5 oz mascarpone cheese
– 1/3 cup Buffalo sauce
– 1 box store bought pie crust
– 1 small white onion, diced
– 2 carrots, diced
– 1 red bell pepper, diced
– 2 stalks celery, diced
– 1 cup mushrooms, sliced
– 2 cups broccoli florets, chopped
– 3 cloves garlic, minced
– 2 cups chicken, cooked and chopped
– 3/4 cup chicken bone broth
– 5 oz mascarpone cheese
– 1/3 cup Buffalo sauce
– 1 box store bought pie crust
Step by Step Instructions
Step 1
Preheat oven to 425°F. Heat large skillet over medium-high heat. Add olive oil, onion, carrot, bell pepper, celery, and mushrooms. Sauté for 5-7 minutes until slightly softened. Add broccoli and garlic, stir 1-2 minutes; add chicken. Stir to combine.
Step 2
Deglaze with chicken stock, scraping bottom of pan with wooden spoon. Turn heat to low. Add mascarpone cheese and Buffalo sauce. Heat until cheese is melted and thoroughly combined. Shut off heat.
Step 3
Prepare your pie crusts as directed on the package. I used frozen pie crust from Trader Joe’s, which I thawed and rolled out to fit my pie pan.
Step 4
Spray nonstick on the bottom of pie dish. Place bottom dough layer. Fill pie with chicken mixture. Add second crust on top and pinch ends together. Slice top dough to vent. Bake for 45 minutes, until golden brown and cooked through. Allow 15-30 minutes to cool prior to cutting.
