Description
This Chicken Pot Pie with Buffalo Sauce is a flavorful twist on the classic comfort food. Tender shredded chicken combined with a savory mixture of sautéed vegetables and a spicy buffalo sauce filling is topped with cheesy, buttery biscuit pieces baked to golden perfection. Ready in just 45 minutes, this dish is perfect for a hearty dinner that combines creamy, spicy, and cheesy elements all in one delicious casserole.
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 pot pie once the filling and topping are prepared.
- Sauté Vegetables: Heat ¼ cup butter in a dutch oven or large skillet over medium-high heat. Add the diced carrots, onions, celery, and minced jalapeno. Cook for 5-6 minutes until vegetables start to soften. Then add the minced garlic and sauté for an additional minute to release its aroma.
- Add Flour: Sprinkle ⅓ cup all-purpose flour over the vegetables and stir continuously for 1-2 minutes until the flour turns golden brown, creating a roux that will thicken the filling.
- Stir in Broth: Slowly pour in 2 cups of chicken broth while stirring constantly. Bring the mixture to a boil, then continue cooking and stirring until it thickens into a creamy sauce.
- Add Seasoning and Chicken: Mix in 2 tablespoons of chicken wing seasoning, the shredded cooked chicken, and ¼ cup buffalo sauce. Stir well to combine all flavors. Remove the skillet from heat.
- Prepare Baking Dish: Spoon the chicken and vegetable mixture evenly into a 9-inch by 13-inch baking dish, spreading it out as the base of the pot pie.
- Prepare Biscuit Topping: Cut the refrigerated biscuits into 9 equal pieces each. In a large bowl, melt the remaining ¼ cup butter. Add the biscuit pieces, 1 cup shredded cheddar cheese, and the remaining 2 tablespoons chicken wing seasoning. Toss until biscuit pieces are coated evenly with butter, cheese, and seasoning.
- Assemble Topping: Arrange the coated biscuit pieces evenly over the chicken filling in the baking dish, ensuring good coverage but leaving a bit of space for expansion.
- Bake: Place the baking dish on the middle rack of the preheated oven. Bake for 20 minutes or until the biscuits are golden brown and cooked through, and the filling is bubbly.
Notes
- Use pepper jack cheese instead of cheddar for an extra spicy kick.
- Adjust the amount of buffalo sauce depending on your desired heat level.
- Make sure to thaw refrigerated biscuits to room temperature before cutting for easier handling.
- Leftovers can be refrigerated and reheated in the oven for best texture.
- To make it gluten-free, substitute flour with a gluten-free thickener and use gluten-free biscuits.
