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    You are in: Home / Recipes / Rachael Ray's Buffalo Chicken Pot Pie Recipe
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    Rachael Ray's Buffalo Chicken Pot Pie

    Rachael Ray's Buffalo Chicken Pot Pie. Photo by Linajjac

    1/1 Photo of Rachael Ray's Buffalo Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Shelby Jo's Note:

    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!

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    Units: US | Metric


    • 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
    • 1 cup blue cheese, crumbled


    1. 1
      Preheat oven to 375 degrees Fahrenheit.
    2. 2
      Heat 2 tablespoons of EVOO (extra virgin olive oil) in a large skillet over medium-high heat.
    3. 3
      Add the chopped chicken chunks and sauté them on both sides until golden brown.
    4. 4
      Remove chicken chunks from skillet and reserve on a plate.
    5. 5
      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. 6
      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. 7
      Whisk the chicken stock and hot sauce into the butter/flour mixture and bring it to a boil.
    8. 8
      Simmer the gravy until thickened, 2 or 3 minutes.
    9. 9
      Return the reserved chicken chunks to the skillet with the cooked vegetables.
    10. 10
      Add the gravy, stirring to combine.
    11. 11
      Transfer everything to a 9x11" casserole dish and set aside while you prepare the topping.
    12. 12
    13. 13
      In a medium-size mixing bowl, prepare the cornbread according to package directions.
    14. 14
      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. 15
      Bake the pot pie until the cornbread is baked through and the filling is hot, 20 to 30 minutes.

    Ratings & Reviews:

    • on March 02, 2012


      Made a few changes, but nothing that detracted from the flavor or the resulting pie, I thought ~ I 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]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 23, 2008


      What an innovative recipe...using the buffalo wing idea and using a natural pairing of cornbread to form a potpie. It was very flavorful. There was a lot of cornbread, but that wasn't a problem for me because I love it. I may add more chicken and veggies next time. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2008


      DH really liked this. I enjoyed it, but didn't like it quite as much as he did. We both thought it was too much cornbread, so when I make it again, I will only use one package.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Rachael Ray's Buffalo Chicken Pot Pie

    Serving Size: 1 (407 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 770.5
    Calories from Fat 366
    Total Fat 40.7 g
    Saturated Fat 14.9 g
    Cholesterol 145.4 mg
    Sodium 1567.2 mg
    Total Carbohydrate 70.7 g
    Dietary Fiber 6.7 g
    Sugars 20.6 g
    Protein 29.8 g

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