Description
This Chicken Pot Pie with Buffalo Sauce offers a spicy twist on the classic comfort dish. Tender shredded chicken, sautéed vegetables, and a creamy buffalo-flavored sauce are topped with buttery, seasoned biscuit pieces baked to golden perfection, creating a flavorful and hearty meal perfect for any occasion.
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 to ensure it’s ready for baking the assembled pot pie.
- Sauté vegetables: Heat ¼ cup butter in a Dutch oven over medium-high heat. Add carrots, onions, celery, and jalapeno, cooking for 5-6 minutes until slightly softened. Then add minced garlic and cook for an additional minute to release its aroma.
- Add flour: Sprinkle the flour evenly over the sautéed vegetables, stirring continuously for 1-2 minutes until the flour turns a golden brown, creating a roux to thicken the filling.
- Incorporate broth: Gradually add the chicken broth while stirring to avoid lumps. Bring the mixture to a boil and continue cooking until it thickens to a creamy consistency.
- Mix seasoning, chicken, and buffalo sauce: Stir in 2 tablespoons of chicken wing seasoning, shredded chicken, and buffalo sauce until well combined. Remove the Dutch oven from heat to prevent overcooking.
- Transfer filling to baking dish: Spoon the chicken mixture evenly into a 9×13 inch baking dish, spreading out the filling as the base of the pot pie.
- Prepare biscuit topping: Cut each refrigerated biscuit into 9 equal pieces. Melt the remaining ¼ cup butter in a large bowl. Add the biscuit pieces, shredded cheese, and the remaining 2 tablespoons of chicken wing seasoning to the bowl.
- Toss and arrange biscuit pieces: Toss the biscuit pieces in the butter, cheese, and seasoning mixture until they are well coated. Arrange these pieces evenly over the chicken filling in the baking dish, creating the crust.
- Bake: Place the baking dish on the middle rack of the preheated oven and bake for 20 minutes, or until the biscuit topping is golden brown and cooked through.
Notes
- Use pepper jack cheese instead of cheddar for a spicier flavor.
- If you prefer less heat, reduce or omit the jalapeno and buffalo sauce.
- Make sure chicken is cooked and shredded before starting the recipe.
- You can make the chicken wing seasoning in advance or purchase a pre-made mix.
- This dish can be prepared a few hours ahead and baked just before serving.
