Buffalo Chicken Shepherd’s Pie

If there is one things my readers love it is recipes with buffalo sauce. I have come to know this, love this and embrace it. So when I saw My Kitchen Addictions recipe for Buffalo Chicken Shepherd’s Pie I knew I needed to investigate further.

Despite my love for many of her recipes I was a bit confused by the use of ground turkey in her recipe instead of, well, chicken. I also wasn’t into some of the flavor combination’s in her recipe so I set about creating some of my own.

A combination of chicken, buffalo sauce, celery, blue cheese and potatoes makes for a filling and body warming winter dish! I loved the combination of potatoes and buffalo sauce because it toned things down a bit for me.

And for all of you blue cheese aversion readers, feel free to substitute Mozzarella Cheese instead. You really are missing out though! And if you are worried about the spice level for the kids you can knock it back a bit if you would like. You can also add a little more if you like a little kick in you dinner!

No matter what you do, make sure to bust this out for your next Sunday after-football or pre-football game meal and I am sure that the crowd will go wild.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless chicken breast, cooked & diced
• 2 ribs celery, diced
• 2 medium carrots, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 2 teaspoons paprika
• Kosher salt
• black pepper
• 1/4 cup chicken stock
• 1/4 cup buffalo wing sauce
• 4 ounces blue cheese crumbles
• 6 medium potatoes, peeled & diced
• 1/2 cup sour cream
• 2 ounces Colby Jack cheese, shredded

Directions:

Start a stock pot of boiling water for potatoes. When water is boiling, add potatoes and boil for 30 minutes. When potatoes are tender, drain water and mash with a potato masher, fork or mixer.

Meanwhile, in a large skillet heat olive oil. Saute celery, carrots, onion and garlic until tender. Add the cherry tomatoes, paprika, salt and pepper.  Add chicken broth and buffalo wing sauce to the pan.  Stir to combine.  Reduce the heat and simmer while mixing the potatoes.

In a mixing bowl, combine the mashed potatoes, sour cream, and Colby Jack cheese.  Pour the chicken mixture into the bottom of the prepared baking dish and add blue cheese crumbles. Spoon the potatoes on top of the chicken mixture.

Bake at 375 degrees for 25-30 minutes until the top is golden and the filling is bubbly.

Freezing Directions:

Prepare as directed above except DO NOT bake. Instead, cover and freeze. To serve: Bake at 375 degrees for 25-30 minutes until the top is golden and the filling is bubbly. If frozen bake for 1 hour.

Servings: 4

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This entry was posted on Tuesday, December 28th, 2010 at 8:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.