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Buffalo Chicken Shepherd's Pie

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Buffalo Chicken Shepherd's Pie

Tricia
The Cook
4 Servings
16 Ingredients
11 Comments

A combination of chicken, buffalo sauce, celery, blue cheese and potatoes makes for a filling and body warming winter dish!

Read More
4 Servings
16 Ingredients
11 Comments

Ingredients

  • 4 ½ cups peel and dice Russet Potato
  • 1 tablespoon Olive Oil
  • ¾ cups dice Celery
  • 2 cups dice Carrot
  • 1 ¼ cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 2 cups halve Cherry Tomatoes
  • 2 teaspoons Paprika
  • ¼ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 2 ⅔ cups cook and dice Chicken, Boneless Breasts
  • ¼ cups Chicken Broth/Stock
  • ¼ cups Buffalo Wing Sauce
  • ½ cups Sour Cream
  • 2 ounces Colby Jack Cheese, Shredded
  • 4 ounces Blue Cheese Crumbles

Containers

  • 1 8x8 Baking Pan

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Start a stock pot of boiling water for potatoes.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Start a stock pot of boiling water for potatoes.
  2. When water is boiling, add potatoes and boil for 30 minutes.
  3. When potatoes are tender, drain water and mash with a potato masher, fork or mixer.
  4. Meanwhile, in a large skillet heat olive oil.
  5. Saute celery, carrots, onion and garlic until tender.
  6. Add the cherry tomatoes, paprika, salt and pepper.
  7. Add chicken, chicken broth and buffalo wing sauce to the pan. Stir to combine.
  8. Reduce the heat and simmer while mixing the potatoes.
  9. In a mixing bowl, combine the mashed potatoes, sour cream, and Colby Jack cheese.
  10. Pour the chicken mixture into the bottom of the prepared baking dish and add blue cheese crumbles.
  11. Spoon the potatoes on top of the chicken mixture.
  12. Bake at 375 degrees for 25-30 minutes until the top is golden and the filling is bubbly.

Categories

traditional, fall, winter, nut-free, spring, egg-free, soy-free, fish-free, shellfish-free

Categories

traditional, fall, winter, nut-free, spring, egg-free, soy-free, fish-free, shellfish-free

11 Comments

Join the discussion

  1. I’m a buffalo chicken fanatic, but I never thought about pairing it with mashed potatoes. I bet it sounds really good. I have a Costco score of blue cheese,so I’m set. Thanks!

  2. This sounds amazing! I never thought to mix the two together but it sounds like a match made in heaven.

  3. This is the perfect solution for the leftover mashed potatoes from Christmas dinner. Fixing it tonight and I’m sure my guys will love it!

  5. This looks fantastic! It’s going on the menu soon. Not a blue cheese fan but I think I’ll use ranch dressing and some mozzerella. Thanks!

  6. Oh my word! I made this last night for dinner, because my hubby is a HUGE blue cheese lover! This got rave reviews from him!! I will definitely make this again ;o)

  7. I’m thinking this will become a regular in our house, I tweaked it a bit I added a sm nonfat plain greek yogurt to the potatoes and a half packet of Ranch Powdered Dressing and 1/3 cup whole milk. We skipped the blue cheese in lieu of the ranch potatoes. Thanks so much for this easy meal.

    1. I think Tricia calls the chicken the chicken mixture in the directions above. And the chicken should be cooked prior. There’s a link in the ingredients under cooked chicken if you want a quick way to cook it.