Total Time
Prep 10 mins
Cook 20 mins

Based on a recipe I found online. Nice spicey pie with a kick

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chopped chicken chunks and sauté them on both sides until golden brown.
  3. Remove chicken chunks from skillet and reserve on a plate.
  4. Add another 1 tablespoon of oil, the onion, carrot, celery and garlic to the same skillet and cook, stirring occasionally, until the vegetables are tender, 5-6 minutes.
  5. In a medium-size sauce pan, melt the butter over medium-high heat then stir in the flour and cook until light brown, about 1 minute.
  6. Whisk the chicken stock and wing sauce into the butter/flour mixture and bring it to a boil. Simmer until thickened, 2-3 minutes.
  7. Add chicken and vegetables to buffalo wing mixture and mix well.
  8. Transfer everything to a 8x8 square casserole dish and set aside.
  9. In a medium-size mixing bowl, prepare the cornbread according to package directions. Stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter onto the top of the casserole, covering it completely.
  10. Bake the pot pie until the cornbread is baked through and the filling is hot, 20-30 minutes.
Most Helpful

I made this last night and...we didn't really like it that much. I liked it more than the fiance' liked it. We LOVE hot wings, and I really liked the cornbread topping, crusty on top and soft underneath with the blue cheese in it, but I don't think there was enough veggies in it. If I make this again I think I would add corn and potatoes to it.

JillBean January 15, 2009

Mmmm! Hot wings! We really enjoyed the contrast of the spicy filling with the sweet cornbread. I did substitute cheddar for the blue cheese, since the BF will not eat "stinky cheese". We will definitely make this again, but I will probably add more veggies next time. Thanks for the great recipe! Reviewed for My3Chefs 2008.

AnnieLynne June 26, 2008