Easy Creamy Chicken Pot Pie
Buffalo Style Sauce
Servings:
Makes 8 servings.
Ingredients
2 tablespoons TABASCO® brand Buffalo Style Hot Sauce 1 (10 3/4-ounce) can condensed cream of chicken soup
1 cup water or chicken broth
1 (12-ounce) bag frozen peas and carrots, thawed
2 cups shredded cooked chicken (8 ounces)
1/4 cup chopped green onion
1 teaspoon dried basil leaves, crushed
1 (14.1-ounce) box refrigerated pie crusts (2 crusts), softened according to package instructions
Preparation
Combine soup, water, and TABASCO® Buffalo Style Sauce in a large saucepan over medium heat and bring just to a simmer. Remove from heat and stir in peas and carrots, chicken, green onion, and basil. Blend well and set aside.
Line a 9- or 10-inch pie pan with one pie crust. Spoon chicken mixture into pan and top with remaining crust; seal and flute edges and cut several slits in top. Bake in a 425°F oven for 35 to 40 minutes or till crust is golden brown. Let cool 10 minutes before serving.
You may also like:
You will need:
Buffalo Style Sauce
Tangy and flavorful. Perfect for wings or sandwiches.
Close Email Overlay
Want to be the first to know about new products?
We want to stay in touch! We’ll send you the occasional email, but only with the important stuff.
