Buffalo Chicken Pot Pie

Blogger Brooke McLay from Cheeky Kitchen takes pot pie from cool to hot with this tasty twist on Buffalo Chicken.

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Servings 6

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( 14 ) Ratings

14 Ratings

5 Stars

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3 Stars 20%

2 Stars 27%

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ingredients 8
Prep Time 20 min
Total Time 55 min

Ingredients

1: tablespoon butter

1/2: white onion, diced

6: stalks celery, diced

3: carrots, diced

1: deli rotisserie chicken (2 lb)

3/4: cup Buffalo wing sauce

1: cup crumbled blue cheese (4 oz)

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

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Directions

1 Heat oven to 400°F.
2 In 3-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes or until softened. Add celery and carrots; cook 5 to 7 minutes.
3 Meanwhile, remove and discard skin from chicken. Remove chicken from bones; cut chicken into small pieces and discard bones.
4 In large bowl, toss vegetable mixture, chicken, Buffalo wing sauce and cheese until well mixed.
5 Make pie crusts as directed on box for Two-Crust Pie using 10-inch glass deep-dish pie plate. Pour chicken mixture into crust-lined plate. Top with second crust and flute; cut slits in several places.
6 Bake 25 to 35 minutes or until edge is golden brown.