Buffalo Chicken Pot Pie Recipes

BUFFALO CHICKEN POT PIE WITH CHEDDAR BISCUITS

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.

CAST IRON BUFFALO CHICKEN POT PIE RECIPE BY TASTY

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!

BUFFALO CHICKEN POT PIE

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.

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.

CHICKEN POT PIE

Steps:

• Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour.
• Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Bring the corners together to form a pouch and tie with a piece of kitchen twine.
• Combine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs. Strain the liquid through a fine-mesh sieve into a medium bowl; discard the cheesecloth pouch. Wipe out the saucepan; return the strained broth to the pan and keep at a very gentle simmer over low heat. Shred the chicken using 2 forks.
• Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Stir in the flour until the vegetables are evenly coated. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Bring to a gentle boil and cook until thickened, 2 to 3 minutes.
• Remove the pot from the heat and stir in the heavy cream. Add the shredded chicken, parsley and peas and stir to combine and heat through; season with salt and pepper. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.
• Bake the pot pie: Preheat the oven to 375˚ F. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Place it over the filling. Roll the overhanging dough under itself and crimp the edges with your fingers. Cut vents in the top of the dough. Beat the egg and 1 teaspoon water in a small bowl. Brush the crust all over with the egg wash. Place the pot pie on a rimmed baking sheet and bake until the crust is a deep golden brown, 50 minutes to 1 hour. Let cool 20 minutes before serving.

RACHAEL RAY'S BUFFALO CHICKEN POT PIE

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 POT PIE

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.

IMPOSSIBLY EASY BUFFALO CHICKEN PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In small bowl, mix dressing, pepper sauce and cream cheese until blended. Spread in bottom of pie plate. Top with chicken, celery, green onions and Swiss cheese. In medium bowl, stir remaining ingredients with whisk or fork until blended. Pour in pie plate.
• Bake 25 to 30 minutes or until top is golden brown and center is set. Let stand 10 minutes before serving. Serve with additional dressing, if desired.

BUFFALO CHICKEN PIE

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.