Ingredients
-
5
-
3
-
1
-
2
-
3
-
2
-
-
4
-
4
-
2 1/2
-
1/4
-
-
17
-
2/3
-
2
Directions
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!, I love this recipe! I first saw it on Rachael Ray and have been making it ever since Such a great potluck dish I double the chicken and veg and use half of the cornbread mix (Im canadian so we use bisquick here) and depending on the audience, I double the hot sauce and/or blue cheese This is also an amazing base recipe for a simple pot pie (sans pasty crust) that can be adjusted by adding more veggies (mushrooms, peas, red peppers) and changing up the meat and seasoning for the gravy Its a wonderful easy dinner that can appeal to a crowd!, Made a few changes, but nothing that detracted from the flavor or the resulting pie, I thought ~ used large chicken breasts, just one box of the cornbread mix, & then used feta cheese instead of the blue cheese! The chicken pot pie was delicious & well worth making, & the recipe will be kept around for future use! Thanks for posting it! [Tagged & made in Please Review My Recipe]
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees Fahrenheit. |
|
2
Done
|
Heat 2 Tablespoons of Evoo (extra Virgin Olive Oil) in a Large Skillet Over Medium-High Heat. |
|
3
Done
|
Add the Chopped Chicken Chunks and Saut Them on Both Sides Until Golden Brown. |
|
4
Done
|
Remove Chicken Chunks from Skillet and Reserve on a Plate. |
|
5
Done
|
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. |
|
6
Done
|
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. |
|
7
Done
|
Whisk the Chicken Stock and Hot Sauce Into the Butter/Flour Mixture and Bring It to a Boil. |
|
8
Done
|
Simmer the Gravy Until Thickened, 2 or 3 Minutes. |
|
9
Done
|
Return the Reserved Chicken Chunks to the Skillet With the Cooked Vegetables. |
|
10
Done
|
Add the Gravy, Stirring to Combine. |
|
11
Done
|
Transfer Everything to a 9x11" Casserole Dish and Set Aside While You Prepare the Topping. |
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12
Done
|
Topping: |
|
13
Done
|
in a Medium-Size Mixing Bowl, Prepare the Cornbread According to Package Directions. |
|
14
Done
|
Stir the Blue Cheese Crumbles Into the Cornbread Mixture and Drop Spoonfuls of the Batter Onto the Top of the Casserole, Covering It Completely. |
|
15
Done
|
Bake the Pot Pie Until the Cornbread Is Baked Through and the Filling Is Hot, 20 to 30 Minutes. |
