Best 8 Rachael Rays Buffalo Chicken Pot Pie Recipes

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Get ready to dive into a culinary masterpiece that will tantalize your taste buds and warm your soul – Rachael Ray’s Buffalo Chicken Pot Pie. This exceptional dish is a harmonious blend of creamy comfort and fiery heat, featuring tender chicken enveloped in a velvety buffalo sauce, nestled amidst a medley of vegetables and a flaky, golden-brown crust. As you embark on this culinary journey, discover the secrets behind Rachael Ray’s iconic recipe, along with variations that cater to diverse dietary preferences. Explore the gluten-free and vegetarian alternatives, each offering a unique twist on this classic comfort food. Prepare to indulge in a symphony of flavors and textures that will leave you craving for more.

Let's cook with our recipes!

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 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.

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.

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.

CHICKEN IN A POT, NO PIE



Chicken in a Pot, No Pie image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter, cut into pieces
2 starchy potatoes, skin left on and diced (recommended: Idaho)
1 medium onion, chopped
2 ribs celery with leafy green tops, finely chopped
2 carrots, peeled and diced
1 bay leaf, fresh or dried
Salt and pepper
1 teaspoon poultry seasoning
3 tablespoons all-purpose flour
1 cup dry white wine, eyeball it
5 cups chicken stock
1 1/2 pounds chicken tenders, chopped
1 small bunch pencil asparagus, trimmed of woody ends and cut into 2-inch pieces
1 cup frozen peas, a couple of handfuls
2 to 3 tablespoons fresh tarragon, 4 to 5 sprigs, chopped
Serve with crusty whole-grain bread - a lot easier than making pastry!

Steps:

  • Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil and butter. Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook another minute then whisk in wine and cook off a minute more. Add stock and put a lid on the pan or pot and raise heat to bring to a quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine and adjust salt and pepper, to your taste. Ladle into bowls and serve with crusty bread for mopping.

Nutrition Facts : Calories 0 calorie

CHICKEN AND HERB POT PIE STOUP



Chicken and Herb Pot Pie Stoup image

Stoups are thicker than soups and thinner than stews.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

2 small pieces boneless, skinless chicken breasts
1 bay leaf
1 tablespoon extra-virgin olive oil
2 carrots, peeled and diced
3 small ribs celery from the heart, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
1 large potato, peeled and diced
Salt and freshly ground black pepper
1 quart chicken stock
1 cup frozen peas
3 to 4 sprigs fresh tarragon, leaves finely chopped
2 tablespoons finely chopped lemon thyme or thyme leaves
1/4 cup finely chopped flat-leaf parsley, a handful
3 tablespoons butter
2 rounded tablespoons all-purpose flour

Steps:

  • Put the chicken and the bay leaf in a small pan and add water, almost to cover the chicken. Bring to a boil over high heat, then reduce the heat and poach the chicken until cooked through, about 10 minutes. Remove the chicken to a plate. Strain the broth and reserve
  • Meanwhile, heat the extra-virgin olive oil, a turn of the pan, in a soup pot or Dutch oven over medium-high heat. Add the carrots, celery, onions, garlic, potatoes, salt and pepper, to taste. Stir, cover, and cook 7 to 8 minutes, stirring occasionally to sweat the veggies. Add the stock and bring to a boil, then simmer to keep the stock at a low boil. Dice the poached chicken then stir it into the stock. Add the peas, tarragon, thyme, and parsley.
  • In a small pan over medium heat, melt the butter and whisk in the flour. Cook for 1 minute, then stir it into the soup to thicken. Add the reserved strained chicken poaching liquid to loosen up the sauce remember that youre going for a consistency thats thicker than soup and thinner than stew. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

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.

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

Tips:

  • For a crispy crust, use a mixture of all-purpose flour and bread crumbs in the topping. You can also add some grated Parmesan cheese for extra flavor.
  • If you don't have any cooked chicken on hand, you can use rotisserie chicken from the grocery store.
  • Feel free to adjust the amount of buffalo sauce in the filling to your taste. If you like it spicy, add more sauce. If you prefer it milder, use less.
  • If you don't have any heavy cream, you can use milk instead. However, the heavy cream will give the filling a richer flavor.
  • Serve the pot pie with a side salad or some steamed vegetables.

Conclusion:

Rachael Ray's Buffalo Chicken Pot Pie is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. The creamy buffalo sauce filling is flavorful and satisfying, and the crispy crust is the perfect finishing touch. This pot pie is sure to be a hit with your family and friends.

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