If you love a cozy, flavorful dish with a bit of a spicy kick, then this Chicken Pot Pie with Buffalo Sauce Recipe is destined to become one of your favorites. Imagine tender shredded chicken tossed in a rich, buttery sauce with veggies and a touch of heat from jalapeno and buffalo sauce, all crowned with cheesy, buttery biscuit bites that bake to golden perfection. It’s comfort food elevated with a fun, tangy twist that will warm your soul and spice up your dinner table.
Ingredients You’ll Need
Every ingredient in this dish plays a crucial role in balancing flavor, texture, and color to create a mouthwatering experience. From the creamy butter that builds your base to the fresh veggies adding crunch and brightness, and the bold buffalo sauce injecting that signature zing, this list is straightforward but incredibly impactful.
- ½ cup butter (divided): Essential for sautéing and adding a rich, velvety finish to both the filling and biscuit topping.
- 1 cup carrots (peeled and diced): Adds a subtle sweetness and vibrant color to the pot pie filling.
- 1 cup onions (diced): Provides foundational savory depth and aroma.
- 1 cup celery (diced): Gives a mild crunch and fresh flavor that balances the richness.
- 1 jalapeno (minced): Brings a lively, gentle heat that complements the buffalo sauce perfectly.
- 3 cloves garlic (minced): Infuses the dish with warmth and savory complexity.
- â…“ cup all-purpose flour: Thickens the sauce, ensuring a luscious filling.
- 2 cups chicken broth: Adds moisture and savory depth to the sauce.
- 4 tablespoons chicken wing seasoning (divided): Boosts the flavor with a bold, spicy blend – homemade is best for maximum character.
- 1 pound cooked and shredded chicken: The hearty protein star of the dish that absorbs all the delicious flavors.
- ¼ cup buffalo sauce: The vibrant, tangy heat that makes this pot pie unforgettable.
- 16.3 ounce can refrigerated biscuits: Creates a soft, buttery, and cheesy topping that is pure comfort food magic.
- 1 cup shredded cheddar cheese (or pepper jack cheese): Adds gooey richness and a slight sharpness that brings everything together.
How to Make Chicken Pot Pie with Buffalo Sauce Recipe
Step 1: Preparing the Vegetable Base
Start by heating ¼ cup of butter in a dutch oven over medium-high heat. Toss in your diced carrots, onions, celery, and minced jalapeno. Let these vegetables cook for about 5 to 6 minutes; this softens them while releasing their natural flavors. Then, stir in the garlic and cook it for just a minute so it becomes fragrant without burning. This veggie medley forms a colorfully fresh and subtly spicy foundation for your pot pie.
Step 2: Creating the Thickened Sauce
Now sprinkle the flour over your sautéed vegetables, and stir continuously for 1 to 2 minutes, allowing the flour to cook through and develop a light golden color. This step is crucial since the flour will thicken your filling. Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mix up to a gentle boil and keep stirring until you notice the sauce thickening into a silky, creamy consistency. This luscious sauce will coat every bite of chicken and veggies that follow.
Step 3: Combining Chicken and Buffalo Flavors
With your sauce ready, add in 2 tablespoons of chicken wing seasoning, then fold in the shredded chicken meat along with the buffalo sauce. Mix thoroughly to ensure every strand of chicken is infused with that tangy, spicy goodness. Once combined, remove the skillet from the heat and prepare for the next step that brings this dish to life in the oven.
Step 4: Assembling the Pot Pie
Pour the flavorful chicken mixture into a 9 x 13 inch baking dish, spreading it evenly so every serving has a perfect amount of filling. Next, cut each refrigerated biscuit into nine equal pieces. Melt the remaining ¼ cup of butter in a large bowl, then add the biscuit pieces, shredded cheese, and the remaining 2 tablespoons of chicken wing seasoning. Toss everything gently until the biscuit pieces are completely coated with butter, cheese, and seasoning. Scatter these cheesy biscuit bites evenly over the top of the chicken filling—these will bake into the most irresistible topping.
Step 5: Baking to Golden Perfection
Slide your assembled dish onto the middle rack of your preheated oven set at 400°F. Bake for 20 minutes, or until the biscuit topping puffs up and turns a beautiful, golden brown. The bubbling filling beneath will smell incredible while the biscuits bake to a soft, cheesy, buttery cloud that perfectly compliments the spicy chicken below.
How to Serve Chicken Pot Pie with Buffalo Sauce Recipe
Garnishes
Add a sprinkle of freshly chopped parsley or green onions on top right after baking for a bright pop of color and freshness. For extra creaminess, a dollop of sour cream or a drizzle of ranch dressing pairs spectacularly with the buffalo heat, giving a cooling balance that your guests will love.
Side Dishes
Since this Chicken Pot Pie with Buffalo Sauce Recipe packs plenty of flavor and richness, keep sides light and fresh. A crisp green salad with a lemon vinaigrette or steamed broccoli tossed with garlic works wonders to brighten the plate. Roasted sweet potatoes or even classic coleslaw can round out the meal beautifully without overwhelming your palate.
Creative Ways to Present
For a fun twist, try individual ramekins or small cast iron skillets instead of a single large dish—this creates charming personal pot pies and makes portioning effortless. You could also serve the biscuit pieces on the side as cheesy buffalo bread bites, letting everyone spoon up chicken and sauce as they wish. Presentation can be as bold or as simple as you like, but trust me, this dish shines no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
You can store leftover Chicken Pot Pie with Buffalo Sauce Recipe in an airtight container in the refrigerator for up to 3 days. The flavors only deepen, but the biscuit topping may soften, so consider reheating uncovered or adding a quick broil for a crispier finish.
Freezing
If you want to save this dish for later, freeze it before baking. Cover tightly in foil or plastic wrap and freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge and then bake following the original instructions, adding extra time as needed to ensure it’s heated through.
Reheating
Reheat leftovers in a 350°F oven until warmed through, about 20 minutes. To restore biscuit topping crispness, switch to broil for the last few minutes but watch carefully to avoid burning. Microwaving works for a quick fix but may leave the topping soft.
FAQs
Can I use fresh biscuits instead of refrigerated ones for this recipe?
Absolutely! Fresh biscuit dough works just as well and can add a slightly fluffier texture. Just make sure to cut them into similar-sized pieces so they cook evenly on top of the filling.
What type of chicken is best for this dish?
Cooked and shredded chicken breast tends to work best since it’s lean and absorbs the flavors nicely. Leftover rotisserie chicken or poached chicken breasts are perfect options to save time.
Can I make this dish less spicy?
Yes, you can tone down the heat by using mild buffalo sauce and omitting or reducing the jalapeno. Adjust the wing seasoning to your taste and consider serving with cooling ranch or blue cheese dressing to balance flavors.
Is there a vegetarian version of this dish?
While this recipe is centered around chicken, you can easily swap in cubed tofu or cooked chickpeas with extra veggies and vegetable broth to create a vegetarian-friendly version with the same comforting vibes.
What can I substitute for chicken wing seasoning if I don’t have it?
Feel free to create a simple blend of smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to mimic the smoky-spicy flavor profile. Customizing the seasoning allows you to control the heat level.
Final Thoughts
You’ve just unlocked the secret to a soul-satisfying meal with this Chicken Pot Pie with Buffalo Sauce Recipe. It’s the perfect comfort dish with a little fiery spirit that’s great for sharing or savoring solo. I can’t recommend enough giving this recipe a try—you’ll find yourself coming back to it time and again when you want bold flavor wrapped in warm, cheesy goodness.
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Chicken Pot Pie with Buffalo Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie with Buffalo Sauce combines the comforting flavors of a classic pot pie with a spicy buffalo twist. It features tender shredded chicken simmered with vegetables and chicken wing seasoning, topped with cheesy biscuit pieces baked to golden perfection. Perfect for a hearty family dinner, this dish delivers a delightful balance of creamy, spicy, and savory notes in under an hour.
Ingredients
Filling Ingredients
- 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)
- â…“ 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 Ingredients
- 16.3 ounce can refrigerated biscuits
- 1 cup shredded cheddar cheese (or pepper jack cheese)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to get it ready for baking the pot pie later.
- Sauté vegetables: Heat ¼ cup butter in a dutch oven over medium-high heat. Add diced carrots, onions, celery, and minced jalapeno. Cook for 5-6 minutes until vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
- Add flour: Sprinkle â…“ cup all-purpose flour over the vegetables and stir continuously for 1-2 minutes until the flour turns golden brown, which helps thicken the filling.
- Make the sauce: Gradually stir in 2 cups chicken broth, bringing the mixture to a boil. Continue to cook while stirring until the filling thickens to a creamy consistency.
- Mix filling: Stir in 2 tablespoons of chicken wing seasoning, shredded cooked chicken, and ¼ cup buffalo sauce until everything is well combined. Remove the dutch oven from heat.
- Prepare baking dish: Spoon the chicken mixture evenly into a 9 x 13 inch baking dish, spreading it out smoothly.
- 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, 1 cup shredded cheddar cheese, and the remaining 2 tablespoons chicken wing seasoning to the bowl.
- Coat the biscuits: Toss the biscuit pieces in the butter, cheese, and seasoning mixture until they are evenly coated.
- Assemble: Arrange the coated biscuit pieces evenly on top of the chicken filling in the baking dish.
- Bake: Place the baking dish on the middle rack of the oven and bake for 20 minutes, or until the biscuit topping is golden and cooked through.
Notes
- Use pepper jack cheese for a spicier topping if desired.
- Make sure chicken is cooked and shredded before beginning the recipe for quicker preparation.
- You can adjust the amount of buffalo sauce depending on your preferred spice level.
- For thicker filling, cook the sauce a little longer until it reaches desired consistency before adding chicken.
- Leftovers can be refrigerated and reheated; biscuit topping may lose some crispness.
