Buffalo Chicken Pot Pie Recipe
Buffalo Chicken Pot Pie Recipe
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:
- Heat oven to 400°F.
- 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.
- Meanwhile, remove and discard skin from chicken. Remove chicken from bones; cut chicken into small pieces and discard bones.
- In large bowl, toss vegetable mixture, chicken, Buffalo wing sauce and cheese until well mixed.
- 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.
- Bake 25 to 35 minutes or until edge is golden brown.
