Description
This delicious Chicken Pot Pie with Buffalo Sauce offers a spicy twist on the classic comfort dish. Tender shredded chicken and vegetables are cooked in a creamy seasoned sauce, topped with cheesy, spicy biscuit pieces, then baked to golden perfection. It’s perfect for a satisfying weeknight dinner that combines rich flavors with a hint of heat.
Ingredients
Scale
For the 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
For the Topping
- 16.3 ounce can refrigerated biscuits
- 1 cup shredded cheddar cheese (or pepper jack cheese)
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) to prepare for baking the pot pie.
- Sauté vegetables: Heat ¼ cup butter in a Dutch oven over medium-high heat. Add diced carrots, onions, celery, and minced jalapeno, cooking for 5-6 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Add flour: Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1-2 minutes until the flour turns golden brown. This will help thicken the sauce.
- Make the sauce: Slowly stir in the chicken broth and bring the mixture to a boil. Continue cooking and stirring until the sauce thickens to a creamy consistency.
- Combine filling ingredients: Stir in 2 tablespoons of chicken wing seasoning, the shredded cooked chicken, and buffalo sauce until everything is well incorporated. Remove the Dutch oven from heat.
- Prepare baking dish: Spoon the chicken and vegetable mixture into a 9 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. Add the biscuit pieces, shredded cheddar cheese, and the remaining 2 tablespoons of chicken wing seasoning to the bowl.
- Coat and arrange biscuit pieces: Toss the biscuit pieces, cheese, butter, and seasoning together until the biscuit pieces are well coated. Arrange the biscuit pieces evenly over the chicken mixture in the baking dish.
- Bake the pot pie: Place the baking dish on the middle rack of the preheated oven. Bake for 20 minutes, until the biscuit topping is golden brown and cooked through.
Notes
- You can substitute pepper jack cheese for a spicier flavor, or use cheddar for a milder taste.
- Feel free to adjust the amount of buffalo sauce depending on your preferred spice level.
- Leftover pot pie can be stored covered in the refrigerator for up to 3 days and reheated before serving.
- Chicken wing seasoning can be homemade or store-bought; it typically includes a blend of spices like paprika, garlic powder, and cayenne.
- If you prefer a less spicy dish, reduce or omit the jalapeno.
