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!"
 
Rachael Ray's Buffalo Chicken Pot Pie created by Linajjac
Ready In:
1hr
Ingredients:
14
Serves:
6
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ingredients

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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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  1. jessicavachon
    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 (I’m 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. It’s a wonderful easy dinner that can appeal to a crowd!
     
  2. Sydney Mike
    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]
     
  3. Sydney Mike
    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]
     
  4. LifeIsGood
    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!
     
  5. MrsMM
    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.
     

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