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Buffalo Chicken Pot Pie

Buffalo Chicken Pot Pie
  • Prep 20 min
  • Total 55 min
  • Ingredients 8
  • Servings 6
This tasty twist on classic chicken pot pie couldn't be easier with ready-to-go pie crust and rotisserie chicken.
By Brooke McLay
Updated February 8, 2012

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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

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.

  • 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.

No nutrition information available for this recipe
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