Description
This Chicken Pot Pie with Buffalo Sauce is a flavorful twist on a classic comfort dish, combining tender shredded chicken with a spicy buffalo sauce, sautéed vegetables, and a cheesy, buttery biscuit topping. Baked to golden perfection, this hearty recipe serves six and is perfect for a satisfying family meal in under an hour.
Ingredients
Scale
Filling
- ½ cup butter (divided)
- 1 cup carrots (peeled and diced)
- 1 cup onions (diced)
- 1 cup celery (diced)
- 1 jalapeno (minced)
- 3 cloves garlic (minced)
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 4 tablespoons chicken wing seasoning (divided)
- 1 pound cooked and shredded chicken
- ¼ cup buffalo sauce
Topping
- 16.3 ounce can refrigerated biscuits
- 1 cup shredded cheddar cheese (or pepper jack cheese)
Instructions
- Preheat oven: Preheat the oven to 400°F (204°C) to ensure it reaches the proper temperature for baking the pot pie evenly.
- Sauté vegetables: Heat ¼ cup butter in a dutch oven over medium-high heat. Add the peeled and diced carrots, onions, celery, and minced jalapeno. Cook for 5-6 minutes until vegetables soften, then add minced garlic and cook an additional minute until fragrant.
- Create roux: Sprinkle the all-purpose flour over the cooked vegetables and stir continuously for 1-2 minutes until the flour turns golden brown, which will help thicken the filling.
- Add broth: Slowly stir in the chicken broth and bring the mixture to a boil. Continue cooking and stirring until the mixture thickens to a hearty sauce consistency.
- Combine filling ingredients: Add 2 tablespoons of chicken wing seasoning, the shredded cooked chicken, and buffalo sauce to the thickened mixture. Stir well to combine and then remove the dutch oven from heat.
- Prepare baking dish: Spoon the chicken mixture into a 9 inch x 13 inch baking dish, spreading it evenly.
- Prepare biscuit topping: Cut each refrigerated biscuit into 9 equal pieces. In a large bowl, melt the remaining ¼ cup butter, then add the biscuit pieces, shredded cheddar cheese, and remaining 2 tablespoons chicken wing seasoning. Toss until all biscuit pieces are coated with butter, cheese, and seasoning.
- Assemble pot pie: Evenly arrange the coated biscuit pieces on top of the chicken filling in the baking dish, creating a textured, cheesy topping.
- Bake: Place the baking dish on the middle oven rack and bake for 20 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
Notes
- For a milder version, omit the jalapeno and reduce the buffalo sauce.
- You can substitute shredded pepper jack cheese for a spicier topping if preferred.
- If you want to make this in advance, assemble the pot pie but wait to bake until ready to serve.
- Use leftover cooked chicken or rotisserie chicken to save time.
- Make sure to cut biscuits into equal pieces to ensure they bake evenly.
