Simple Supper Recipe: Buffalo Chicken Pot Pie

This doesn't happen often, but I was recently struck by inspiration with a new recipe idea.  I usually stick with tried and true traditional things. So it's kind of nice to come up with a new idea.  All by myself.  Can you hear me patting myself on the back?


The problem is, I get so anxious when I have a new recipe idea. I think it's the whole fear of failure thing. But I was soooo afraid to try something new, in case it didn't work out. 


Luckily, it did.


What motivated me to create a new recipe is my recent obsession with hot sauce.  


Hot sauce. The breakfast of champions.


You can thank Hubby for this.  The man loves his hot sauce (and that is not a euphemism, you crazies).  For as long as I've known him, Hubby has put hot sauce on everything: his eggs for breakfast, his sandwich for lunch, whatever I have made for dinner.  Pizza. Cheesesteaks.  You name it, it's been hot sauced.


I, on the other hand, haven't been as keen on hot sauce.  I used to like my salsa mild, and I would shy away from any dishes described as "spicy."  But, having been married to a hot sauce-loving husband for almost 5 years (anniversary in December!), the habit has rubbed off on me.


And now I cannot get enough.  


My favorite breakfast as of late is an egg on an english muffin with a smattering of hot sauce on top.  I've even been mixing it in my mayo on my lunch sandwiches.


What is the world coming to?


So, anyway. I wanted to capture the essence of one of my favorite hot items, Buffalo Chicken wings, but stay away from the fried fattiness.  Thus the idea of Buffalo Chicken Pot Pie was born. It's a simple twist to a favorite classic, and I am really pleased with how it turned out.  Here is the recipe, and I will share my notes after:

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Simple Supper

Steph's Buffalo Chicken Pot Pie

• 1-1.25 lbs of Boneless Skinless Chicken Breasts, cooked and shredded
• 1/4 - 1/2 cup of hot sauce (more if you like the heat, less if you are more timid)
• 4 oz cream cheese (I used 1/3 reduced fat neufchâtel)
• 2 TBS skim milk
• 1/4 cup of onions, diced
• 1 cup of frozen mixed vegetables
• 1 TBS olive oil
• 1/2 cup of blue cheese, crumbled
• 1 package of crescent roll dough (such as Pillsbury)

PREHEAT OVEN to 375 degrees

1) In a bowl, toss cooked chicken with hot sauce, so that all pieces are coated. Spread in the bottom of a greased baking dish (I used a 1-1/2 quart oval baking dish).

2) Heat oil in a small skillet over medium heat.  Saute onions until tender and translucent.  Add mixed vegetables, and continue to sauté until tender and heated through.

3) In another bowl, mix cream cheese and milk until well combined.  Stir in onion-veggie mixture.  Spoon over chicken in baking dish. Sprinkle with blue cheese crumbles.

4) Unroll crescent roll dough, and pinch any seams, so it is one large rectangle.  Place over chicken/cheese, so it completely covers.

5) Bake at 375 degrees for 15-20 minutes, or until crescent roll is puffed and browned, and the mixture underneath is bubbling.  Take out of oven and let rest for a few minutes before serving.

Makes 6 servings (or 4 if you are REALLY hungry!)

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Notes:.

1) Hubby said he would prefer if the chicken were diced/cubed instead of shredded. I liked it shredded, so go with your preference.

2) For Those With Kids: go with your gut on whether or not they can handle spicy food. If they are used to it, great!  If not, consider doing what I did: prepare small, individual pot pies out of reserved NON hot-sauced chicken. I made Little Chica her own pot pie in a small ramekin, using reserved chicken topped with some veggies, cheese mixture and a little bit of crescent roll dough on top, and just stuck it in the oven to bake with the large casserole. She liked it!

3) In the future, I might use the hot-sauced chicken/cheese/veggie mixture and make modified Birthday Chicken Packets.  YUM!

4) Using reduced fat ingredients and a good bit of veggies, I'd like to qualify this recipe as "healthifed." So don't feel guilty!  All the taste of buffalo wings, without the bad stuff!

5) A quick and painless way to cook chicken for dishes like this: Preheat oven to 350 degrees. Grease/Spray a cooking baking dish. Place chicken in dish. Season with salt, pepper and thyme.  Drizzle with olive oil. Pop in the oven for 30 minutes, or until chicken is no longer pink and juices run clean.

There you have it!  A rare "Steph Original" recipe.  I'd REALLY like your feedback - thoughts on the recipe, how it turned out for you. So PLEASE - try it out - and get back to me by leaving a comment below. I'm open to suggestions!

And, as always, I'm on the lookout for new recipes. So inspire me, and the rest of the community by sharing your own: 

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