2 tablespoons unsalted butter
1 small onion, chopped up
1 cup chopped up carrot (Good use for leftover carrot sticks)
1 cup chopped up celery (Good use for leftover celery sticks)
2 teaspoons Morton® Coarse Kosher Salt, split
½ teaspoon fresh ground black pepper
5 tablespoons flour
3 cups leftover bite-size pieces Buffalo Chicken Wing meat
½ cup lager beer or white wine
2 ½ cups chicken broth
Pinch ground chipotle chile
Pinch ground cumin
1 prepared 9-inch pie crust, refrigerated or homemade, thawed if frozen
Turn the oven on to 375ºF.
Melt the butter in a 9-inch cast iron skillet over medium heat. Throw in the onion, carrot, and celery and stir till the veggies lose their raw look, about 3 minutes. Season with half the Morton® Coarse Kosher Salt and all the pepper and toss in the flour. Stir to coat everything with flour and keep going until the flour starts to brown a little, about 3 minutes.
Toss in the leftover wing meat and stir in the beer. Boil for 1 minute. Pour in thebroth, stirring until a smooth thick sauce gets going. Take it off the heat and wait to let it cool for about 5 minutes.
Mix the rest of the Morton® Coarse Kosher Salt, chipotle, and cumin. Put the crust on top of the skillet, brush it with a little water and sprinkle the seasoned Morton® Coarse Kosher Salt you just mixed up. Bake until the crust is browned, about 25 minutes.