Rachael Ray's Buffalo Chicken Pot Pie

Recipe by Shelby Jo
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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