Buffalo Chicken Pot Pie

Happy March 14th / 3.14 / National Pi (π) Day! I be in the kitchen cooking Buffalo Chicken Pot Pie with my baby.

Buffalo Chicken Pot Pie à la Team Trillkins. Because sweet pie, basic. Just plain ol’ chicken pot pie, basic. But buffalo wings from Wingstop pot pie?! DING DING DING DING.

Don’t forget to protect your hands. No glove, no love.

Buffalo Chicken [Wings] Pot Pie:

• 2 nine inch pie crusts store bought Pillsbury or otherwise
• 1 egg (for egg wash)
• ⅓ cup butter
• ⅓ cup flour
  
• ½ of a small onion, chopped
• 1 order of “veggies” from Wingstop, chopped
• 2 cups chicken broth
• 12 piece Original Hot Wingstop wings, deboned
• 2 ounces Wingstop ranch
• 2 ounces Wingstop buffalo sauce
• Salt and pepper to taste

 

1. Preheat oven to 425º F
2. Heat pan to medium high heat, melt butter, and sweat onions, carrots, and celery for 5 minutes.
3. Gradually stir in flour.
4. Once incorporated, slowly add chicken broth while continuously stirring and cook on medium heat for 10 minutes.
5. Add deboned Original Hot chicken wings, ranch, buffalo sauce, salt and pepper and mix.

 

Prepare your pie pan by greasing it and laying the first crust down. All of the above ingredients fit perfectly so pour it all in.

Lay the second crust over the top, trim, poke and pinch, cut a vent in the middle, brush on egg wash, and pop in the oven. Bake for 30 minutes at 425º F, turn off oven and leave it in there for 5-10 more minutes.

Once out of the oven, let the pot Pi set up for 10 minutes, and then cut into the ooey gooey buffalo chicken with veggie sticks, and ranch pot pie.