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
Scale
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.
