Buffalo Chicken Chili

Hello! I’m Julie and I blog about life, food, shopping, crafts, hunting, and everything in between over at Just the Joy’s! I’m a newlywed and a furbaby mamma to 2 pups and 1 bunny, living an amazing country life in the Thumb of Michigan! Feel free to join me!

First of all, I would like to thank the beautiful Paige for being so thoughtful in asking me to share a post while she is on her mission trip to Rwanda! I wish Paige the best of time on their trip and can’t wait to hear all about it!

So let’s talk food! I’m no professional but I sure do love cooking delicious recipes and of course sharing them with ya’ll!

I originally found this buffalo chicken chili recipe from Liz at A. Liz Adventures and immediately knew I needed to make it!

{Although I did tweek it a little bit}

With the fall weather approaching fast, I find that I’m always searching for warm hearty soup recipes! If you like buffalo flavor and/or chili, you will love this! ♥

What you need:

4 cups shredded chicken {I used a rotisserie chicken because it’s so convenient and cheap!}
1/2 red onion, diced
1tsp olive oil
Sweet Baby Ray’s Buffalo sauce – Approximately 1/2 a bottle
2 packages dry Ranch mix
1 can chicken broth
1 cup chunky salsa {I use my homemade canned salsa & it’s not really thick, but it still works great!}
1 can great northern beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 small container heavy cream
shredded cheese {optional}
sour cream {optional}
green onion {optional}

1. Shred the chicken {whether you cooked it or bought a rotisserie}

2. Saute the diced onion with a little olive oil. Add shredded chicken, 1 package of ranch seasoning, and buffalo sauce to cover and saute a few more minutes. {Don’t over do it on the sauce or it may be too tangy}

3. Combine the chicken/onion mixture, beans {you can use more beans if you’d like a thicker/chunky soup}, second package of ranch seasoning, salsa, chicken broth, and more buffalo sauce if needed. Simmer on low until heated through.

4. Before serving, stir in heavy cream to reach your desired consistency.

5. Serve with optional toppings and a side of corn bread. {The hubby enjoyed eating it with tortilla chips! haha}

Enjoy!

——————–

Doesn’t that chili look delicious, y’all? I love just about anything with buffalo sauce and I’m dying for some cooler temperatures so I can enjoy a big ‘ole bowl of hot soup in the evenings. Thanks so much for sharing Julie- be sure to head on over to Just the Joy’s for much more goodness. Follow her on social media while you’re there :)

Homemade Chicken Pot Pie

Hi everyone!  I’m Katie from the Katie Elizabeth blog.  I write about a variety of topics including my life in Michigan with my husband and a brand new house, my favorite recipes and my love for any and all beauty products!  I’m so excited to be posting here on Reasons to Come Home today and am totally inspired by the amazing work Paige is doing in Rwanda.  A mission trip is on my bucket list and I can’t wait to make it happen one day :)

Today I thought I’d share one of my favorite home cooked meals.  My husband, Nick, and I spent years blowing our money on the Marie Callendar chicken pot pies from Costco.  I mean, they are pretty awesome but they have two major drawbacks.  One, the chicken is kind of disgusting.  It’s chewy and gross and is it really even chicken?  And second, the amount of sodium in anything frozen is usually outrageous!

Nick suggested for a while (more like a couple of years) that we make our own pot pie.  That sounded complicated to me and no one has time for complicated recipes so I didn’t even attempt it.  Enter in Pinterest.  I came across a pot pie recipe that just called for biscuits.  No fancy, flaky crusts to bake… just regular old biscuits.  I could handle that!  I gave it a try and we fell in love and have never looked back.  Homemade chicken pot pie is now a staple in our house and I hope you enjoy it as much as we do!

Shopping List

1 lb shredded chicken (I used a rotisserie chicken)

2 cups frozen vegetable medley (mine had carrots, corn, lima beans and green beans in it)

1 can cream of chicken soup

1 cup milk

1 tbsp butter

1 can biscuits (I used Grands Homestyle Buttermilk and Reduced Fat)

Salt & Pepper

Directions

1) Preheat the oven to 425 degrees.

2) Melt your butter in a large sauce pan over medium heat.  Add in your cooked chicken, frozen veggies, can of soup, milk and salt & pepper.  Heat for about 5 minutes.

3) Meanwhile, place your biscuits on a baking sheet and bake for 5 minutes only.

**I prebake the biscuits because I sometimes find that putting the uncooked biscuits into a wet baking mixture means they do not cook all the way through. 

Biscuits that have been prebaked

4) Transfer your chicken and veggie mixture into a lightly greased 8×8 glass baking dish.

5) Top mixture with your prebaked biscuits, brown side of biscuits down.

6) Bake dish in preheated oven for 10 minutes.  Your biscuits should be browned and the chicken and veggie mixture should be bubbling.  I usually let it sit for a few minutes to cool down before serving!

**A can of Grands comes with 8 biscuits but I could only fit 6 into my baking dish.  I cooked the other 2 by themselves on a baking sheet in case we needed extra (because everyone knows the biscuits are the best part of pot pie).

It’s that easy and is so much better than those old Marie Callendar chicken pot pies!  What is your go to homemade meal?  Thanks again to Paige for having me :) Hope you’re having the most amazing trip!

——————–

Dare I say that this chicken pot pie looks better than my own mama’s? Thank you for sharing this awesome recipe Katie- I can’t wait to add it to our menu when we get home! Make sure to head on over to Katie Elizabeth to check out her brand new house and follow along on social media while you’re there!