The bad news about this potpie is that it does not a pretty picture make. But the great news is that it is de.lic.ious. Because I like trying new recipes so much, I don’t make very many things more than once. This, however, I’ve made four times in the last year. And – yes – this is the best picture I ever got of it. Don’t be fooled, though; this demands to be made.
The recipe below will feed 2-3 people, but you could easily double it in a 9×13 pan if you had more mouths to feed. And you can use whatever veggies you like – Rachael’s original recipe just had carrots and celery, but I personally like it a little more veggie-heavy.
BUFFALO CHICKEN POT PIE (recipe adapted from Rachael Ray’s Big Orange Book)
2 tbsp olive oil, divided
2 chicken breasts, cut into bite-sized pieces
salt and pepper
1/2 onion, diced
1 carrot, diced (4-5 carrot sticks)
1 celery stalk, diced
1/2 cup frozen peas
1/2 cup frozen corn
1 bay leaf
1 tsp minced garlic
2 tbsp butter
2 tbsp flour
1 cup low-sodium chicken broth
2-3 tbsp hot sauce (or more to taste)
1 box cornbread mix
eggs, as needed for cornbread mix
milk, as needed for cornbread mix
3 green onions, chopped
1 cup blue cheese crumbles
- Preheat oven to 375.
- Heat 1 tbsp olive oil in large skillet over medium-high heat. Add the chopped chicken, season with salt and pepper, and saute until golden brown all over, 3-4 minutes. Remove chicken from skillet and reserve on a plate.
- Add the remaining olive oil to same pan along with the onions, carrots, celery, bay leaf, and garlic. Season with salt and pepper and cook, stirring occasionally, until the vegetables are tender, 7-8 minutes. In the last two minutes of cooking, add peas and corn.
- Meanwhile, melt butter in medium saucepan over medium heat. Whisk in flour and cook for about 1 minute, then add chicken broth and hot sauce, bringing to a boil. Simmer the gravy until thickened, about 3 minutes. Remove from heat and add in some cornstarch to thicken it up (optional).
- Return chicken to skillet with the vegetables and add the gravy, stirring to combine. Discard bay leaf. Transfer everything to small casserole dish or 8×8 pan and set aside.
- In medium bowl, prepare corn bread according to package directions, using eggs and milk. Stir in blue cheese crumbles and green onion and drop the batter by spoonfuls onto the top of the casserole, covering it completely.
- Bake until cornbread is baked through, 18-20 minutes.
Oh man, do I like this. If you like things spicy, make sure to drizzle some more hot sauce on it. Or maybe some blue cheese dressing. Or both…