Rachael Rays Buffalo Chicken Pot Pie Recipes

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RACHAEL RAY'S BUFFALO CHICKEN POT PIE



Rachael Ray's Buffalo Chicken Pot Pie image

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!

Provided by Shelby Jo

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

5 tablespoons extra virgin olive oil, divided
3 boneless skinless chicken breasts, cut into bite sized pieces
1 large onion, chopped into bite sized pieces
2 carrots, peeled and chopped into bite sized pieces
3 stalks celery, chopped into bite sized pieces
2 garlic cloves, grated
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

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.

DROP BISCUIT CHICKEN POT PIE



Drop Biscuit Chicken Pot Pie image

Provided by Rachael Ray : Food Network

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 24

Poached Chicken
1 large chicken, 5 to 6 pounds
Kosher or sea salt
2 medium onions, peeled and halved, attached at root end
3 to 4 ribs celery, halved
1 carrot, peeled and halved
1 large bundle herbs, including thyme, rosemary, parsley and fresh bay leaves
1 lemon, thickly sliced
2 tablespoons extra-virgin olive oil
16 button mushrooms, sliced or quartered
2 medium carrots, peeled and diced
1 potato, peeled and chopped
3 to 4 small ribs celery, chopped
1 medium onion, chopped
Salt and freshly ground black pepper
4 tablespoons butter
3 tablespoons all-purpose flour
1 quart chicken stock, homemade or store-bought
3 to 4 sprigs tarragon, leaves chopped
1 rounded tablespoon Dijon mustard
1 1/2 pounds poached chicken, diced or shredded
1 cup frozen peas
Package drop biscuit mix, mixed to package directions (recommended: Jiffy)
Finely chopped fresh chives or parsley or fresh or dried dill, for biscuit mix

Steps:

  • Poached chicken: Wash and dry the chicken and season the inside and outside with salt inside. Arrange the vegetables in bottom of a large pot and put the herbs and thick slices of lemon on top. Set chicken on top of the vegetables and cover with water. Bring the water to a boil over medium heat, then reduce the heat and gently poach chicken at a low simmer for 1 hour. Occasionally, skim off any foam that rises to the top. Turn off heat and let the chicken stand covered for 1 hour more. Remove the chicken from pot to a platter. Strain the liquid, and add about 3 1/2 quarts back to the pot. Reduce the liquid over a low flame for about 1 hour more, producing about 2 quarts of strong flavored stock. Remove the skin of the chicken. Pull the meat from the bones, then dice or shred the meat with forks. Refrigerate the stock and chicken until ready to use.
  • Yield about 2 1/2 to 3 pounds picked meat and 2 quarts concentrated stock
  • Drop Biscuit Chicken Pot Pie: Heat a high sided skillet over medium heat with extra-virgin olive oil, 2 turns of the pan, add the mushrooms and cook to tender, but not brown, stirring frequently, about 8 minutes. Add carrots, potato, celery, onion, salt and pepper, to taste. Cover the pan, and cook for 10 minutes more, stirring occasionally.
  • Meanwhile, heat a pot over medium-high heat and add the butter. Whisk in the flour, then whisk in the stock to form a roux. Season with salt and pepper and cook for 7 to 8 minutes to thicken and lightly coat the back of a spoon. Stir in the tarragon and Dijon mustard.
  • Pour the sauce into the vegetables and stir. Add the chicken and peas and transfer the mixture to a casserole dish or individual crocks. This meal can be refrigerated, at this point, for make-ahead dinners.
  • Preheat the oven to 375 degrees F.
  • Prepare the drop biscuit mix for 8 biscuits and stir in a little chives, parsley or dill for flavor. Top chicken casserole or crocks with drop biscuits and arrange them on a baking sheet. Bake in center of oven at 375 degrees F until casserole is warm through and biscuits are lightly golden and crispy at edges. If the chicken filling is still warm from stove top this will take only about 10 minutes. If the chicken is cold, bake for 30 minutes; for the last 10 minutes, remove from oven, add biscuit mix, then return to the oven and cook uncovered until the biscuits are golden.

BUFFALO CHICKEN POT PIE



Buffalo Chicken Pot Pie image

Make and share this Buffalo Chicken Pot Pie recipe from Food.com.

Provided by David04

Categories     Chicken Thigh & Leg

Time 1h12m

Yield 6-10 serving(s)

Number Of Ingredients 7

12 ounces chicken wing sauce, Frank's Wing Sauce
1 tablespoon heavy whipping cream
1 lb boneless chicken thighs, shredded
16 ounces bread dough
12 ounces blue cheese, crumbled
1 celery rib, diced
1 egg, beaten for egg wash

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.

Nutrition Facts : Calories 381.6, Fat 29.6, SaturatedFat 14.7, Cholesterol 144.8, Sodium 866.4, Carbohydrate 1.7, Fiber 0.1, Sugar 0.5, Protein 26.4

BUFFALO CHICKEN POT PIE



Buffalo Chicken Pot Pie image

Here's a spicy twist on chicken pot pie: The flavors of Buffalo chicken are combined with a creamy sauce, then baked between two pie crusts and studded with blue cheese. To cut down on prep time we call for store-bought pie crusts and use shredded cooked chicken meat (you can use leftover roast chicken, or meat from a rotisserie chicken). Make this recipe a new favorite for Game Days or serve it on weeknights for a cozy family dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 16

4 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, diced
3 stalks celery, diced
2 medium carrots, diced
Kosher salt
1/2 cup all-purpose flour
1 1/2 cups chicken stock
1 cup whole milk
2 1/2 cups shredded cooked chicken meat
1/2 cup frozen green peas
1/4 cup hot sauce, such as Frank's
2 tablespoons sour cream
One 14- to 16-ounce box refrigerated rolled pie crusts (2 crusts)
1/2 cup crumbled blue cheese
1 large egg

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.

QUICK ROTISSERIE CHICKEN POT PIES



Quick Rotisserie Chicken Pot Pies image

Why fuss with making a traditional pot pie? You can finish this easy stove-top version in half the time. Topping the finished filling with golden, buttery pieces of puff pastry is a delicious, fast and pretty finish to this bowl of comfort.

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 19

AP flour, to roll dough, plus a couple round tablespoons for filling/sauce
1 pack puff pastry dough, DuFour preferred brand
1 large egg
1 onion
1 small to medium potato
2 small ribs celery with leafy tops
1 carrot
1 leek
1 apple, such as Gala or Honeycrisp
3 tablespoons butter
1 large fresh bay leaf
A small bundle of parsley and thyme, tied
Salt and white pepper or fine black pepper
A little freshly grated nutmeg, 1/8 teaspoon
About 3 cups chicken stock
1 rotisserie chicken, about 3 pounds
2 teaspoons Dijon mustard
About a tablespoon of heavy cream or creme fraiche
Juice of 1/2 a lemon

Steps:

  • Preheat oven to 375 degrees F. Have rack 1 rung up from center in oven.
  • Gather your ingredients.
  • Lightly flour work surface and roll out dough a bit; cut into 4 to 6 portions (I cut rectangles to keep it easy and based on how many people I'm feeding). Cut a small hole in center of each piece of dough with a 1-inch round or heart shaped cookie cutter, or freehand cut some slits or designs with tip of sharp small knife. Using a fork, beat an egg in a small dish with a splash of water. Line a baking sheet with a sheet of parchment and arrange dough pieces. Brush dough with egg wash and bake until puffed and golden, 20 to 22 minutes.
  • Peel and chop the onion and potato. Halve the celery and carrot lengthwise and chop. Halve the leek, trim top tough greens and roots and run under cold water while fanning the leek to release grit. Shake the leek of excess water and thinly slice. Peel and slice planks off the apple around the core, then stack and dice 1/4 inch.
  • Heat a Dutch oven or large deep skillet over medium to medium-high heat. Melt butter and when it foams add the onion, potato, celery, leek, apple, bay and herb bundle and season with salt, pepper and nutmeg. Cook to soften, 8 to 10 minutes, partially covered and stirring occasionally. Add flour and stir a minute. Add stock and whisk in to thicken a bit.
  • Separate the chicken from the bones and skin and pull meat. Add to sauce to reheat. Remove bay and herbs. Remove chicken from heat and stir in Dijon mustard, cream and lemon juice.
  • Serve the chicken and vegetables in bowls and top with pastry.

RACHAEL RAY'S BUFFALO CHICKEN CHILI



Rachael Ray's Buffalo Chicken Chili image

Watched this recipe on TV, my daughter wanted to try it! It looked Yum-o. We did and my husband who is the worst for new food liked it!

Provided by Robinsoz

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter
2 lbs ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
5 large garlic cloves, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
salt & freshly ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it
1 (15 ounce) can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what)
1 (15 ounce) can crushed tomatoes
1 (7 ounce) bag corn chips
1 (7 ounce) bag blue corn tortilla chips
3/4 lb blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat leaf parsley, chopped (a couple of handfuls)

Steps:

  • Preheat oven to 375°F or broiler to medium.
  • Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter.
  • Once the butter has melted and the pot is hot, add the ground chicken.
  • Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.
  • Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper.
  • Cook, stirring frequently, for about 3-4 minutes.
  • Add the chicken stock and scrape up any brown bits on the bottom of the pot.
  • Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble.
  • Simmer for 8-10 minutes to let the flavors come together.
  • While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet.
  • Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes.
  • If using the broiler, 2-3 minutes should do the trick.
  • Remove from the oven and sprinkle with the chopped parsley.
  • Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

Nutrition Facts : Calories 1277.9, Fat 64.4, SaturatedFat 24.3, Cholesterol 214.3, Sodium 3266.1, Carbohydrate 94, Fiber 10.9, Sugar 15.3, Protein 84.4

CREAMY CHICKEN AND MUSHROOM ONE-POT WITH POT PIE TOPPERS



Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 18

3 pieces boneless, skinless chicken breast
3 onions
2 fresh bay leaves
2 tablespoons extra-virgin olive oil
8 ounces button mushrooms, sliced or quartered
4 baby potatoes, diced
2 parsnips, peeled and diced 1/2-inch thick
2 small ribs celery, chopped
A few sprigs fresh sage leaves, very thinly sliced
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
Splash white wine
1 rounded tablespoon Dijon mustard
2 cups chicken stock
1/2 cup heavy cream
1 sheet frozen puff pastry dough, defrosted
1 egg

Steps:

  • Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes. Remove the chicken and dice or shred with forks. Reserve the poaching liquid.
  • In the same pan, heat 2 tablespoons extra-virgin olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally. Remove the bay leaf. Melt the butter in the pot, add the flour and stir to make a light roux. Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Stir in the cream. Thicken to a light gravy consistency. Adjust the salt and pepper and add in the chicken.
  • Reduce the heat to low and bake off the pastry tops.
  • For make-ahead meal: Bake off the pastry tops; cool the filling and store. Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.
  • To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes.
  • Cook's Note: Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.

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