Buffalo Pot Pie


If you miss the unique flavor of chicken wings, you will love this pot pie. It starts with sautéed veggies combined with Butler® Soy Curls and a creamy Buffalo style sauce topped with a slightly sweet cornbread and baked to bubbly perfection. The flavors, colors, and textures make this dish comfort food for sure!

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Prep time:  30 minutes

Cook time: 30 minutes

Serves: 4-6

Kitchen Tools

  • 9 x9 inch casserole dish
  • High Speed Blender
  • Medium skillet
  • Medium and large bowl
  • Cutting Board & Knives



  • ½ Bag (4 oz) Butler Soy Curls
  • 1 onion, diced
  • 2 cups shredded carrots, (about 4 medium sized carrots)
  • 3 celery stalks, diced
  • 4 garlic cloves, chopped


  • 2 cups plant-based milk
  • ¼ cup raw cashews or raw sunflower seeds
  • 1 teaspoon lemon juice
  • 2 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons cornstarch
  • ¼ cup Frank’s Red Hot Sauce
  • Salt to taste


  • 1 cup medium ground cornmeal
  • ½ cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon sea salt
  • ¾ cup plant-based milk
  • ½ tablespoon apple cider vinegar
  • ¼ cup unsweetened applesauce
  • 1 tablespoon maple syrup




                          1. Preheat oven to 375° F.

                          2. Place 4 ounces of Butler® Soy Curls (half a bag) in a bowl of hot water, making sure to cover them completely. Allow to hydrate for at least 10-12 minutes. Drain and set aside. You can purchase Butler Soy Curls directly from their website www.butlerfoods.com or Amazon.

                          3. In a large fry pan, dry sauté the onion adding small amounts of water as needed to prevent the onion from sticking. Cook until tender. Add the carrots, celery, and garlic continuing to cook for 3-5 minutes. Add the hydrated soy curls to the vegetables.

                          4. Place the sauce ingredients into a high powered blender and blend until smooth and creamy. Add this creamy mixture to the vegetables and soy curls.

                          5. In a 9 x 11 inch casserole pan, evenly spread the vegetables and soy curl mixture.

                          6. In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and sea salt. Add the milk, vinegar, applesauce, and maple syrup. Only mix until the flour is moistened. Drop the cornbread batter by the spoonful onto the top of the casserole covering it completely. Bake for 20 minutes or until the cornbread is baked through and the top begins to brown. Remove from the oven and serve warm.

                          ✏️ Tips & Hints

                          •  I always love to throw greens into many of my recipes and this one works well with peas, chopped spinach or kale.

                          Grocery List

                            Produce 🥦
                          • 1 onion
                          • 4 medium carrots
                          • 3 celery stalks
                          • 4 garlic cloves
                          • 1 teaspoon lemon juice
                          Plant-Based Dairy 🥛
                          • 2 3/4 cups unsweetened plant-based milk
                          Grains, Nuts & Seeds 🌰
                          • 1/4 cup raw cashews or raw sunflower seeds
                          • 2 tablespoons tahini
                          Baking & Spices 🌶
                          • 2 tablespoons nutritional yeast flakes
                          • 2 tablespoons cornstarch
                          • 1 cup medium ground cornmeal
                          • 1/2 cup whole wheat pastry flour
                          • 1 teaspoon baking powder
                          • 1/4 teaspoon baking soda
                          • 1 tablespoon maple syrup
                          Condiments & Sauces 
                          • 2 1/2 tablespoons apple cider vinegar
                          • 1/4 cup Frank's Red Hot Sauce
                          Canned and Jarred Goods 🥫 
                          • 1/4 cup unsweetened applesauce 
                          Frozen Foods ❄️
                          • 4 ounces Butler Soy Curls (about 1/2 bag)