Buffalo Chicken Pot Pie

By CJKK

Ingredients

• 1 Heat oven to 400°F.
• 2 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.
• 3 Meanwhile, remove and discard skin from chicken. Remove chicken from bones; cut chicken into small pieces and discard bones.
• 4 In large bowl, toss vegetable mixture, chicken, Buffalo wing sauce and cheese until well mixed.
• 5 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.
• 6 Bake 25 to 35 minutes or until edge is golden brown.

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

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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.

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.

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This was awesome!!! So easy to make and my husband loved it. The only thing we changed was using 5oz of Blue Cheese because the container was 5oz. Will make again for sure!!

Wheaties

of people would make this recipe again.

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