This twist on a classic recipe is a delicious and fun family recipe perfect for weeknight dinners. Brought to you by Uncle Ben's.
Directions for: Buffalo Chicken Pot Pie
Ingredients
1 cup (250 mL) UNCLE BEN'S CONVERTED Brand Rice
1 cup (250 mL) carrots, finely chopped
1 cup (250 mL) celery, finely chopped
2 cup (500 mL) chicken, shredded
1 cup (250 mL) fat-free Greek yogurt
cup (125 mL) prepared Buffalo sauce
cup (125 mL) blue cheese, crumbled
1 sheet (225 g) pre-rolled butter puff pastry
Directions
1. Prepare the UNCLE BENS CONVERTED Brand Rice without the butter. Add the carrot and celery to the pot during the last 5 minutes of cooking. Preheat the oven to 375F (190C).
2. Stir the chicken, yogurt and buffalo sauce with the rice mixture until well combine. Scrape the mixture into an 7x11-inch (2 L) baking dish. Scatter the blue cheese over the top.
3. On a lightly floured surface roll out the puff pastry. Lay puff pastry over the filling allowing it to hang over the side of the dish by 1-inch. Bake for 20 to 22 minutes or until golden. Rest for 5 minutes before serving.
See more: Main, Bake, Chicken, Cheese, Dinner, Comfort Food, Rice/Grain
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