Description
This Chicken Pot Pie with Buffalo Sauce is a flavorful twist on the classic comfort food. Tender shredded chicken is combined with a savory vegetable mixture and coated in a rich buffalo-seasoned sauce, then topped with cheesy, buttery biscuit pieces and baked until golden and bubbly. Perfect for a hearty family meal that delivers a spicy kick and satisfying textures.
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 the Oven: Preheat your oven to 400°F to prepare for baking the pot pie.
- Cook the Vegetables: Melt ¼ cup butter in a dutch oven over medium-high heat. Add the diced carrots, onions, celery, and minced jalapeno. Cook for 5-6 minutes until softened, then add the minced garlic and cook for another minute.
- Add Flour to Thicken: Sprinkle the flour over the sautéed vegetables and stir constantly for 1-2 minutes until the flour is golden brown, which helps remove the raw flour taste and starts thickening the filling.
- Incorporate Broth: 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.
- Mix in Seasoning and Chicken: Add 2 tablespoons of chicken wing seasoning, the shredded chicken, and buffalo sauce to the thickened mixture. Stir thoroughly to combine, then remove the dutch oven from heat.
- Prepare Baking Dish: Spoon the chicken and vegetable mixture evenly into a 9×13 inch baking dish.
- Prepare Biscuit Topping: Cut each refrigerated biscuit into 9 equal pieces. Melt the remaining ¼ cup butter in a large bowl, then add the biscuit pieces, shredded cheddar or pepper jack cheese, and the remaining 2 tablespoons of chicken wing seasoning.
- Coat Biscuit Pieces: Toss the biscuit pieces in the butter, cheese, and seasoning mixture until they are well coated and evenly distributed.
- Assemble and Bake: Arrange the coated biscuit pieces evenly over the chicken filling in the baking dish. Place the dish on the middle oven rack and bake for 20 minutes until the biscuits are golden brown and the filling is bubbly.
Notes
- You can substitute pepper jack cheese for cheddar for a spicier flavor.
- Adjust the amount of buffalo sauce to control the heat level of the pot pie.
- Using cooked shredded chicken saves time; rotisserie chicken works great.
- Make sure to evenly coat the biscuit pieces to ensure a flavorful crust.
- This dish pairs well with a simple green salad to balance the spiciness.
