BUFFALO CHICKEN POT PIE WITH CHEDDAR BISCUITS
Cheesy onion biscuits top a creamy filling that brings all the flavors of Buffalo wings to a crowd-pleasing weeknight casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix chicken and sauce.
- In 12-inch skillet, heat oil over medium heat. Add onion, celery and carrot; cook 6 to 7 minutes or until carrot is tender. Stir in chicken mixture and broth. Add cream cheese cubes and 1 1/4 cups of the Cheddar cheese; stir until completely melted. Pour mixture into baking dish.
- Meanwhile, in small bowl, mix Bisquick™ mix, milk, green onions and remaining 1/4 cup Cheddar cheese until well blended. Spoon 16 tablespoons dough on top of chicken mixture. Bake uncovered 20 to 25 minutes or until casserole is bubbly and biscuits are golden brown.
Nutrition Facts : Calories 380, Carbohydrate 14 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 0 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 3 g, TransFat 1/2 g
BUFFALO CHICKEN POT PIE
Make and share this Buffalo Chicken Pot Pie recipe from Food.com.
Provided by David04
Categories Chicken Thigh & Leg
Time 1h12m
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in baking dish, fill with enough water to cover chicken.
- Bake at 425F for 30 - 45 minutes until chicken is fully cooked.
- Let chicken cool.
- Using two forks, shred chicken. Set aside.
- In a small saucepan saute the celery for 5 minutes until just starting to soft.
- Mix in the wing sauce and the chicken to the celery. Let simmer over very low heat while preparing the dough.
- Roll dough out thin into 8 inch discs. Place the dough discs into each section of of a coated large muffin pan. The dough will overlap, you will need it.
- Spoon in the chicken mixture about 2/3 to the top.
- Top with blue cheese.
- Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed. Repeat until out of ingredients.
- Lower oven to 350°F
- Bake for 10-12 minutes.
- Let sit for 10 minutes.
Nutrition Facts : Calories 381.6, Fat 29.6, SaturatedFat 14.7, Cholesterol 144.8, Sodium 866.4, Carbohydrate 1.7, Fiber 0.1, Sugar 0.5, Protein 26.4
BUFFALO CHICKEN POT PIE
This tasty twist on classic chicken pot pie couldn't be easier with ready-to-go pie crust and rotisserie chicken.
Provided by Brooke McLay
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : ServingSize 1 Serving
BUFFALO CHICKEN POT PIES
Steps:
- Preheat the oven according to the instructions on the biscuit package. Spray the cavities of a 12-cup muffin pan with cooking spray.
- Mix together the chicken, cream cheese, dressing, wing sauce, shredded cheese, carrots and celery in a large bowl.
- Lightly beat the egg with 1 tablespoon water in a small bowl to form an egg wash.
- Using a piece of string, cut each biscuit in half so that you have 2 thin rounds. Flatten the rounds and press 12 of them into the prepared muffin pan.
- Evenly divide the chicken filling among the muffin cups and top with the remaining 12 biscuit rounds. Try to press the edges together and seal with the bottom portion of dough if possible. Cut 2 small slits in the top to allow steam to escape.
- Brush the tops of each pot pie with the egg wash. This will help them turn a nice golden brown. Bake in the oven until the dough is cooked through and golden brown, about 20 minutes.
CAST IRON BUFFALO CHICKEN POT PIE RECIPE BY TASTY
It's a red hot, cheesy twist on a classic dinner favorite. Dig into this pot pie that's full of everything you love about buffalo chicken. We recommend saving room for seconds.
Provided by Betsy Carter
Categories Dinner
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F (220°C).
- Add the cream cheese to a large bowl. With an electric hand mixer, beat the cream cheese until creamy and soft, 1-2 minutes. Add the ranch seasoning, buffalo sauce, and 1 egg and mix on low speed to combine, gradually increasing the speed to medium as the mixture becomes less watery, 1-2 minutes.
- Add the chicken, celery, carrots, onion, and shredded cheddar to the cream cheese mixture. Stir with a spatula to combine.
- Transfer the chicken mixture to a 10-inch cast iron skillet. Unroll the pie dough over the skillet and lay evenly over the filling. Run your fingers underneath the edges of the dough and tuck under itself to form a crust that sits neatly along the edges of the skillet.
- In a small bowl, mix together the remaining egg and the heavy cream. Brush the egg wash over the top of the pie crust. Using a paring knife, make a few small slits in the center of the crust.
- Bake the pot pie for 35-40 minutes, until the crust is golden brown and cooked through. Remove the pot pie from the oven and let cool for 15 minutes.
- Serve the pot pie garnished with scallions.
- Enjoy!
Nutrition Facts : Calories 338 calories, Carbohydrate 7 grams, Fat 23 grams, Fiber 0 grams, Protein 24 grams, Sugar 3 grams
RACHAEL RAY'S BUFFALO CHICKEN POT PIE
This recipe is from the 9/10/07 episode of the Rachael Ray Show. I love spicy food, so I DOUBLED the amount of hot sauce to 1/2 cup! It is a delicious recipe!
Provided by Shelby Jo
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Heat 2 tablespoons of EVOO (extra virgin olive oil) in a large skillet over medium-high heat.
- Add the chopped chicken chunks and sauté them on both sides until golden brown.
- Remove chicken chunks from skillet and reserve on a plate.
- Add another 2 tablespoons of EVOO, onion, carrot, celery and garlic to the same skillet and cook, stirring occasionally, until the vegetables are tender, 5 to 6 minutes.
- While the veggies are cooking start the sauce. In a medium-size sauce pan, melt the butter over medium-high heat; stir in the flour and cook until light brown, about 1 minute.
- Whisk the chicken stock and hot sauce into the butter/flour mixture and bring it to a boil.
- Simmer the gravy until thickened, 2 or 3 minutes.
- Return the reserved chicken chunks to the skillet with the cooked vegetables.
- Add the gravy, stirring to combine.
- Transfer everything to a 9x11" casserole dish and set aside while you prepare the topping.
- TOPPING:.
- In a medium-size mixing bowl, prepare the cornbread according to package directions.
- Stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter onto the top of the casserole, covering it completely.
- Bake the pot pie until the cornbread is baked through and the filling is hot, 20 to 30 minutes.
BUFFALO CHICKEN PIE
3rd Place Winner Bisquick® Recipe Contest 2010! Love Buffalo wings? Pack a punch of Buffalo flavor in an easy-to-make chicken pie.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In large bowl, toss chicken and Buffalo wing sauce until well coated. Stir in cheeses and celery. Pour into ungreased 9-inch glass pie plate.
- In medium bowl, mix Bisquick mix, cornmeal, milk and egg. Pour over chicken mixture; spread to cover.
- Bake 25 to 30 minutes or until topping is golden brown. Cut into wedges; drizzle with blue cheese dressing.
Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1 g
BUFFALO CHICKEN POT PIE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Buffalo Chicken Pot Pie combines the joy of comfort food with the satisfaction of those spicy cravings
Provided by rneubauerohio
Categories Pot Pie
Time 45m
Yield 1 Pot pie, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place thin pizza dough in pie pan and bake for 10 minutes at 400.
- Dice 2 cups chicken and season with salt and crushed red pepper.
- Dice 1/2 cup each of onions, celery, and carrots.
- Brown chicken over medium heat in non stick skillet until brown.
- Add diced vegetables and sauté until veggies are soft.
- Place mixture in a bowl and toss with your favorite wing sauce and Hidden Valley Ranch dressing to taste.
- Add mixture to partially bake pizza crust in pie plate.
- Top pie with thin layer of pizza crust and brush with garlic butter.
- Use a fork around the edges and cut off extra dough.
- Bake at 400 until crust is brown.
- Pull out of oven and top with tablespoon of sour cream and chives.
Nutrition Facts : Calories 217.2, Fat 21.2, SaturatedFat 5.7, Cholesterol 24.9, Sodium 374.7, Carbohydrate 6.5, Fiber 1.3, Sugar 3.6, Protein 1.4
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