Buffalo Chicken Pot Pie

This tasty twist on classic chicken pot pie couldn't be easier with ready-to-go pie crust and rotisserie chicken.

  • prep time 20 min
  • total time 55 min
  • ingredients 8
  • servings 6


tablespoon butter
white onion, diced
stalks celery, diced
carrots, diced
deli rotisserie chicken (2 lb)
cup Buffalo wing sauce
cup crumbled blue cheese (4 oz)
box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 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.
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