Spicy Buffalo Chicken Cornbread Pot Pie
This indulgent Spicy Buffalo Chicken Cornbread Pot Pie combines tender pieces of chicken with a medley of vegetables in a rich, creamy, and zesty hot sauce filling. Topped with a fluffy cornbread crust infused with tangy blue cheese, this dish is bursting with flavors that will satisfy your cravings for something spicy and comforting. Perfect for gatherings or a cozy night in, this recipe is sure to become a family favorite, especially for those who love a good kick of heat. Adjust the level of hot sauce to your taste for the perfect balance of flavor and spice!
N/A
Servings
533
Calories
14
Ingredients
Ingredients
Extra virgin olive oil
5 tablespoons (divided)
Boneless skinless chicken breasts
3 (cut into bite-sized pieces)
Large onion
1 (chopped into bite-sized pieces)
Carrots
2 (peeled and chopped into bite-sized pieces)
Celery stalks
3 (chopped into bite-sized pieces)
Garlic cloves
2 (grated)
Butter
4 tablespoons
Flour
4 tablespoons
Chicken stock
2 1/2 cups
Hot sauce
1/4 cup ((or more for extra spice))
Boxed cornbread mix
17 ounces ((like 2 boxes of Jiffy mix))
Milk
2/3 cup
Eggs
2
Blue cheese
1 cup (crumbled)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the chicken pieces and sauté for about 5-7 minutes, or until golden brown on all sides. Once browned, remove chicken from the skillet and set on a plate.
3
In the same skillet, add another 2 tablespoons of extra virgin olive oil, followed by the chopped onion, carrots, celery, and grated garlic. Cook for approximately 5-6 minutes, stirring occasionally, until the vegetables are tender.
4
While the vegetables are cooking, prepare the sauce. In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour, cooking until it's light brown for about 1 minute.
5
Slowly whisk in the chicken stock and hot sauce, bringing the mixture to a boil. Reduce the heat and let it simmer, stirring frequently until thickened, about 2-3 minutes.
6
Return the cooked chicken to the skillet with the vegetables and pour the gravy over the mixture, stirring to thoroughly combine everything.
7
Transfer the chicken and vegetable mixture to a 9x11-inch casserole dish.
8
For the cornbread topping, prepare the cornbread mix according to the package instructions in a medium bowl. Gently fold in the crumbled blue cheese to add a delightful tang.
9
Spoon the cornbread batter on top of the chicken filling, making sure to cover it completely.
10
Bake in the preheated oven for 20-30 minutes, or until the cornbread is golden brown and fully cooked through, and the filling is bubbly.
11
Allow to cool for a few minutes before serving to let the flavors meld together.
Nutrition Information
25g
Fat
48g
Carbs
37g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Spicy Buffalo Chicken Cornbread Pot Pie?
It is an indulgent dish combining tender chicken and vegetables in a creamy buffalo hot sauce filling, topped with a blue cheese-infused cornbread crust.
How many calories are in this recipe?
There are 533 calories per serving of this Spicy Buffalo Chicken Cornbread Pot Pie.
What is the protein content per serving?
Each serving contains approximately 37g of protein.
What oven temperature is required?
The oven should be preheated to 375°F (190°C).
How long does the pot pie need to bake?
Bake the pot pie for 20-30 minutes, or until the cornbread is golden brown and the filling is bubbly.
What size casserole dish should be used?
A 9x11-inch casserole dish is recommended for this recipe.
Can I adjust the level of spiciness?
Yes, you can adjust the level of hot sauce to your taste, adding more than the 1/4 cup suggested for extra heat.
What vegetables are included in the filling?
The recipe includes a large onion, two carrots, three celery stalks, and two grated garlic cloves.
What kind of cheese is added to the cornbread?
One cup of crumbled blue cheese is folded into the cornbread batter for a tangy flavor.
How much chicken is used in the recipe?
The recipe calls for three boneless skinless chicken breasts cut into bite-sized pieces.
What type of cornbread mix is suggested?
The recipe suggests 17 ounces of boxed cornbread mix, which is roughly equivalent to two boxes of Jiffy mix.
How is the gravy for the pot pie made?
The gravy is made by creating a roux with butter and flour, then whisking in chicken stock and hot sauce until thickened.
What are the total fat and carbohydrate counts?
The dish contains 25g of fat and 48g of carbohydrates per serving.
Do I need to cook the chicken before putting it in the casserole?
Yes, the chicken should be sautéed in olive oil for 5-7 minutes until golden brown before being added to the filling.
How much chicken stock is needed for the sauce?
You will need 2 1/2 cups of chicken stock.
How do I prepare the vegetables for the filling?
The onion, carrots, and celery should be chopped into bite-sized pieces, and the garlic should be grated.
How much olive oil is used in the recipe?
A total of 5 tablespoons of extra virgin olive oil is used, divided between cooking the chicken and the vegetables.
What liquid and binder are added to the cornbread mix?
The cornbread mix is combined with 2/3 cup of milk and 2 eggs, following the package instructions.
Is the garlic minced or grated?
The recipe specifically calls for 2 garlic cloves to be grated.
How long should I sauté the vegetables?
The vegetables should be cooked for approximately 5-6 minutes until they are tender.
Should I let the pot pie rest after baking?
Yes, allow it to cool for a few minutes before serving to let the flavors meld together.
Is this a one-pot meal?
Yes, it is tagged as a one-pot meal because the components are prepared in a skillet and then transferred to a single casserole dish.
What makes this pot pie 'buffalo' flavored?
The combination of 1/4 cup of hot sauce in the gravy and blue cheese in the crust provides the classic buffalo wing flavor profile.
Can this recipe be considered comfort food?
Absolutely, it is specifically described as a spicy and comforting family favorite.
How much butter is used for the roux?
The recipe uses 4 tablespoons of butter to start the sauce.
How much flour is required for the gravy?
The recipe requires 4 tablespoons of flour.
How many carrots are used?
The filling uses 2 carrots that are peeled and chopped.
What are the common tags for this recipe?
Common tags include buffalo chicken, pot pie, cornbread, spicy, comfort food, and savory pie.
How do I ensure the cornbread is cooked through?
Bake until the cornbread is golden brown and the filling underneath is bubbly, typically 20-30 minutes.
Can I use chicken thighs instead of breasts?
While the recipe calls for chicken breasts, you can substitute with boneless skinless chicken thighs if preferred, adjusting sauté time if necessary.