Buffalo Chicken Pot Pie with Ranch, Celery & Carrot Slaw, & Corn on the Cob with Buffalo Mustard Aioli

Having frozen items in your arsenal is great thing, wether you’re vegan or not. It makes whipping up meals a lot simpler, and the food will last a super long time in there! One of my favorite things to do is elevate those items with some tasty sauces and side dishes. This frozen Buffalo Chicken Pot Pie served with vegan ranch, a Celery & Carrot Slaw, and Corn on the Cob with Buffalo Mustard Aioli is the absolute fucking perfect way to upgrade a frozen item.

This post is sponsored by Alpha Foods! If you haven’t heard of them, now you have! They make some of the MOST AMAZING frozen vegan products on the market, ranging from frozen burritos, tamales, pot pies, etc.- to chicken nuggets, and other vegan meats. And the quality is top notch. Even their frozen burritos when microwaved hold together, done explode, and the tortilla never gets that weird rubbery texture- plus they’re actually LOADED with filling.

You can find their products here https://alphaplantbased.com/, and I just want to give a huge thanks to Alpha for collaborating with me on this post and many more to come! I’m so excited to show y’all how easy it is to upgrade these frozen items into full blown meals. I used their Buffalo Chicken Pot Pie in this which trust me, you’ll be obsessed after one bite.

Lets start with the side dishes! This Celery & Carrot Slaw is the perfect way to add some brightness to the dish, while still tying in some familiar flavors of celery and carrot that are traditionally served with buffalo wings. Heres what you need to make it & how to do so-

  • 1 cup shredded green cabbage
  • ¾ cup shredded carrots
  • ¾ cup shredded celery
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • Salt / pepper to taste
  • 2 tbsp lime zest
  • 2 tbsp very finely diced scallions
  1. Add your cabbage, carrots, and celery to a bowl and mix well.
  2. In a different bowl, add your vinegar, oil, salt / pepper to taste, lime zest, and scallions and mix very well until emulsified. 
  3. Add the dressing to the slaw & mix well.  Cover and place in the fridge for at least 10 minutes.  

Next, let’s talk about corn on the cob. Real talk, this Corn on the Cob with Buffalo Mustard Aioli is one of my favorite side dishes for literally anything. Wether you boil or grill your corn, its a real damn show stopper all thanks to that SAWSE.

  • 2 ears of corn, cut in half
  • ½ cup vegan mayo
  • ¼ cup whole grain mustard
  • Buffalo sauce to taste (we did a little less than ¼ cup)
  • Salt to taste
  • Scallions for garnish
  1. Boil your corn in salted water until tender.
  2. While the corn is cooking, mix together the mayo, mustard, buffalo sauce, and salt to taste to make your aioli.
  3. Take the corn out of the water when done, dry off, and top with buffalo mustard aioli and chopped scallions. 

Once you’ve got your sides ready it’s pretty much smooth sailing from here! Cook your pot pie according to package instructions, serve with vegan ranch, top with all of the chopped scallions in the fucking world, and plate it up with your bomb slaw and wicked corn on the cob!

But like I said- that’s it! Super easy, super delicious, and the perfect way to dress up that frozen pot pie. Trust me nobody would ever guess it was frozen after you serve them this full plate!

Once again I want to give a big thank you to Alpha Foods for sponsoring this post and allowing me to create some really amazing recipes for you guys. You know I’m all about easy, accessible meals, and showing y’all how to dress up an inexpensive and easy to make frozen burrito is so exciting! Keep an eye out for more recipes using Alpha’s products, and make sure to check them out! And if you make this, make sure to tag us both on social media so we can see it! Love y’all with my cold little heart.

Buffalo Chicken Pot Pie with Ranch, Celery & Carrot Slaw, & Corn on the Cob with Buffalo Mustard Aioli Ingredients

Update your frozen Alpha Foods Pot Pie with some delicious sides to turn it into a full meal that nobody would ever guess was partially frozen!

Prep Time 15 minutes
Cook Time 10 minutes
Servings 4 people
Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

Misc. Ingredients

  • Alpha Foods Buffalo Chikn Pot Pie *if wanting to serve 4 people, use 4 of these
  • Vegan Ranch Dressing
  • Scallions

Celery & Carrot Slaw

  • 1 cup shredded green cabbage
  • ¾ cup shredded carrots
  • ¾ cup shredded celery
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • Salt / pepper to taste
  • 2 tbsp lime zest
  • 2 tbsp very finely diced scallions

Corn on the Cob with Buffalo Mustard Aioli

  • 4 ears of corn cut in half
  • ½ cup vegan mayo
  • ¼ cup whole grain mustard
  • Buffalo sauce to taste we did a little less than ¼ cup
  • Salt to taste
  • Scallions for garnish

Instructions

Celery & Carrot Slaw

  1. Add your cabbage, carrots, and celery to a bowl and mix well.
  2. In a different bowl, add your vinegar, oil, salt / pepper to taste, lime zest, and scallions and mix very well until emulsified.
  3. Add the dressing to the slaw & mix well. Cover and place in the fridge for at least 10 minutes.

Corn on the Cob with Buffalo Mustard Aioli

  1. Boil your corn in salted water until tender.
  2. While the corn is cooking, mix together the mayo, mustard, buffalo sauce, and salt to taste to make your aioli.
  3. Take the corn out of the water when done, dry off, and top with buffalo mustard aioli and chopped scallions.

Assembly

  1. Cook your Alpha Foods Pot Pie according to package instructions.
  2. Plate up with your slaw, corn on the cob, and some vegan ranch dressing. Sprinkle scallions over top.

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