Buffalo Chicken Pot Pie

• Meat

  • 1/2 cup Buffalo sauce
  • 1 1/2 lbs Chicken

• Produce

  • 1/2 head Cauliflower
  • 1 cup Celery
  • 1/3 cup Green onion

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 sheet Puff pastry

• Dairy

  • 1/4 cup Sour cream

• Other

  • 4 Individual oven-safe pots that fit at least 1 cup of filling

Found on willcookforsmiles.com

Description

Ingredients

• 1.5 lbs chicken
• Salt
• 2 Tbsp vegetable oil
• ½ head of cauliflower, chopped
• 1 cup chopped celery
• ⅓ cup chopped green onion
• ½ cup buffalo sauce
• ¼ cup sour cream
• 1 sheet of puff pastry
• 1 Egg white, whisked
• 4 individual oven-safe pots that fit at least 1 cup of filling

Directions

• Preheat oil in a cooking pan over medium heat. Add chicken and season it with some salt. Cook, covered until mostly done. Take off the lid and cook uncovered until completely done. Take out and set aside to cool until it can be handled.
• Add chopped cauliflower to the same pan you cooked chicken. Season with some salt and cook until a bit softened. Take off heat.
• Preheat oven to 400.
• Using two forks, shred chicken and add it to a medium bowl.
• Add cauliflower, celery, green onion, buffalo sauce and sour cream to the bowl. Mix well and season to taste with some salt.
• Divide chicken mixture between four pots.
• Cut the sheet of puff pastry into four equal squares. Top each pot with a square of puff pastry.
• Brush each pastry sheet with some egg white.
• Bake for 15-17 minutes, until pastry is golden brown.