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Rachael Rays Buffalo Chicken Pot Pie

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Ingredients

Adjust Servings:
5 tablespoons extra virgin olive oil, divided
3 boneless skinless chicken breasts, cut into bite sized pieces
1 large onion, chopped into bite sized pieces
2 carrots, peeled and chopped into bite sized pieces
3 stalks celery, chopped into bite sized pieces
2 garlic cloves, grated
4 tablespoons butter
4 tablespoons flour
2 1/2 cups chicken stock
1/4 cup hot sauce (or more for more kick!)
17 ounces boxed cornbread mix (like 2 boxes of jiffy mix)
2/3 cup milk
2 eggs

Nutritional information

770.6
Calories
366 g
Calories From Fat
40.7 g
Total Fat
14.9 g
Saturated Fat
145.4 mg
Cholesterol
1567.2 mg
Sodium
70.7 g
Carbs
6.7 g
Dietary Fiber
20.7 g
Sugars
29.8 g
Protein
407g
Serving Size

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Rachael Rays Buffalo Chicken Pot Pie

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    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!

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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.

    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.

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    Lawsin Lee

    Dessert diva known for her elegant and delightful sweet treats.

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