Buffalo Chicken Pot Pie Rsc Recipes

Steps:

• Preheat the oven according to the instructions on the biscuit package. Spray the cavities of a 12-cup muffin pan with cooking spray.
• Mix together the chicken, cream cheese, dressing, wing sauce, shredded cheese, carrots and celery in a large bowl.
• Lightly beat the egg with 1 tablespoon water in a small bowl to form an egg wash.
• Using a piece of string, cut each biscuit in half so that you have 2 thin rounds. Flatten the rounds and press 12 of them into the prepared muffin pan.
• Evenly divide the chicken filling among the muffin cups and top with the remaining 12 biscuit rounds. Try to press the edges together and seal with the bottom portion of dough if possible. Cut 2 small slits in the top to allow steam to escape.
• Brush the tops of each pot pie with the egg wash. This will help them turn a nice golden brown. Bake in the oven until the dough is cooked through and golden brown, about 20 minutes.

Steps:

• Preheat the oven to 425°F (220°C).
• Add the cream cheese to a large bowl. With an electric hand mixer, beat the cream cheese until creamy and soft, 1-2 minutes. Add the ranch seasoning, buffalo sauce, and 1 egg and mix on low speed to combine, gradually increasing the speed to medium as the mixture becomes less watery, 1-2 minutes.
• Add the chicken, celery, carrots, onion, and shredded cheddar to the cream cheese mixture. Stir with a spatula to combine.
• Transfer the chicken mixture to a 10-inch cast iron skillet. Unroll the pie dough over the skillet and lay evenly over the filling. Run your fingers underneath the edges of the dough and tuck under itself to form a crust that sits neatly along the edges of the skillet.
• In a small bowl, mix together the remaining egg and the heavy cream. Brush the egg wash over the top of the pie crust. Using a paring knife, make a few small slits in the center of the crust.
• Bake the pot pie for 35-40 minutes, until the crust is golden brown and cooked through. Remove the pot pie from the oven and let cool for 15 minutes.
• Serve the pot pie garnished with scallions.
• Enjoy!

Steps:

• Melt the butter in a large saucepan over medium heat. Add the garlic and onion and cook until translucent, about 3 minutes. Add the celery, carrots and a pinch of salt and cook until the colors brighten and the vegetables soften, about 5 minutes.
• Sprinkle in the flour and cook, stirring, until the butter and liquid is absorbed, about 2 minutes. Pour the stock and milk into the pot, stirring continuously to dissolve the flour, and cook until thickened, about 6 minutes. Remove from the heat and stir in the chicken, peas, hot sauce, sour cream and 1 teaspoon salt. Let cool to room temperature, about 15 minutes.
• Preheat the oven to 425 degrees F.
• Unroll 1 pie crust over a 9-inch pie plate, easing it over the bottom and gently pressing it up the sides. Let any excess hang over the edges. Spoon half of the cooled pot pie filling onto the bottom crust. Sprinkle half of the blue cheese on top. Pour the remaining filling on top and sprinkle with the remaining blue cheese. Unroll the top crust over the pie. Roll the bottom and top crust edges together and crimp.
• Whisk the egg and 2 tablespoons water in a small bowl to make an egg wash. Brush the top of the pie with the egg wash and make 4 slits on top (this will let steam escape). Bake until the crust is golden brown, about 40 minutes. Let cool for 15 to 20 minutes before slicing and serving.

Steps:

• Place chicken in baking dish, fill with enough water to cover chicken.
• Bake at 425F for 30 - 45 minutes until chicken is fully cooked.
• Let chicken cool.
• Using two forks, shred chicken. Set aside.
• In a small saucepan saute the celery for 5 minutes until just starting to soft.
• Mix in the wing sauce and the chicken to the celery. Let simmer over very low heat while preparing the dough.
• Roll dough out thin into 8 inch discs. Place the dough discs into each section of of a coated large muffin pan. The dough will overlap, you will need it.
• Spoon in the chicken mixture about 2/3 to the top.
• Top with blue cheese.
• Fold the flaps over the top of the chicken mixture, brushing the egg wash onto the dough flaps to "glue" the dumpling closed. Repeat until out of ingredients.
• Lower oven to 350°F
• Bake for 10-12 minutes.
• Let sit for 10 minutes.

Steps:

• 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.

Steps:

• Place thin pizza dough in pie pan and bake for 10 minutes at 400.
• Dice 2 cups chicken and season with salt and crushed red pepper.
• Dice 1/2 cup each of onions, celery, and carrots.
• Brown chicken over medium heat in non stick skillet until brown.
• Add diced vegetables and sauté until veggies are soft.
• Place mixture in a bowl and toss with your favorite wing sauce and Hidden Valley Ranch dressing to taste.
• Add mixture to partially bake pizza crust in pie plate.
• Top pie with thin layer of pizza crust and brush with garlic butter.
• Use a fork around the edges and cut off extra dough.
• Bake at 400 until crust is brown.
• Pull out of oven and top with tablespoon of sour cream and chives.