Buffalo Chicken Pot Pie

(15)
  3 reviews
  • 20 min prep time
  • 55 min total time
  • 8 ingredients
  • 6 servings

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

Directions

  1. 1 Heat oven to 400°F.
  2. 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. 3 Meanwhile, remove and discard skin from chicken. Remove chicken from bones; cut chicken into small pieces and discard bones.
  4. 4 In large bowl, toss vegetable mixture, chicken, Buffalo wing sauce and cheese until well mixed.
  5. 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. 6 Bake 25 to 35 minutes or until edge is golden brown.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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