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Steps
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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For an extra-cheesy pie, toss 2 cups of shredded Monterey jack cheese with the blue cheese.
Two cups diced cooked chicken breast can be substituted for the rotisserie chicken in this recipe.
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No nutrition information available for this recipe
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