Buffalo Chicken Pot Pie with cheddar biscuits

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Ingredients
3 cups shredded deli chicken
1/3 cup hot sauce (buffalo wing sauce)
1 TBS oil
1 cup onion, chopped
1 cup celery chopped
1/2 cup carrot, chopped
1 cup chicken broth, unsalted
6 ox cream cheese, cubed
1 cup bisquick mix
1/3 cup milk
2 TBS green onions
 
Directions
1. Heat oven to 350, spray 8 inch glass baking dish with spray. In  bowl, mix chicken and sauce.
2. In 12 inch skillet, heat oil over medium heat, add onion, celery and carrot. Cook 6-7 minutes or until carrot is tender. Stir in chicken mix and broth. Add cream cheese and 1 1/4 up cheddar cheese, stir until completely melted. Pour mix into baking dish.
3. Meanwhile in small bowl, mix bisquick mix, milk, green onions and remaining 1/4 cheddar cheese until well blended. Spoon 16 tablespoons dough on top of chicken mix. Bake uncovered 20-25 minutes or until casserole is bubbly and biscuits are golden brown.
 




Debby Peck

Member since Oct 2008

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