MENU
  • Pinterest
    230
  • Save
    3K
  • Print
    582
  • Facebook
    41
  • Email
    68

Buffalo Chicken Pot Pie

  • Prep 20 min
  • Total 55 min
  • Ingredients 8
  • Servings 6
  • Pinterest
    230
  • Save
    3K
  • Print
    582
  • Facebook
    41
  • Email
    68

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

Brooke McLay
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 Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

Hide Images
  • 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.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment