There is nothing quite as comforting and exciting as diving into a Buffalo Chicken Pot Pie with Cheddar Biscuit Topping Recipe that perfectly balances creamy, spicy, and cheesy flavors in every bite. Imagine tender shredded chicken enveloped in a rich, savory sauce bursting with buffalo heat, all crowned with golden, cheesy cheddar biscuit pieces that are crispy on the outside and tender inside. This dish is a guaranteed crowd-pleaser that marries classic homestyle pot pie vibes with a bold twist, making every forkful a celebration of flavor and texture you’ll want to savor again and again.
Ingredients You’ll Need
These ingredients are straightforward but essential to crafting that unforgettable medley of flavors and textures. Each one plays a key role, from the creamy richness of butter to the sharp kick in buffalo sauce and the fluffy, cheesy biscuit topping that turns this pot pie into something truly irresistible.
- ½ cup butter (divided): Adds richness and helps cook the veggies, plus coats the biscuit topping for golden flavor.
- 1 cup carrots (peeled and diced): Brings natural sweetness and color to the filling.
- 1 cup onions (diced): Builds savory depth and aroma in the base.
- 1 cup celery (diced): Adds a fresh, subtle crunch to balance the creaminess.
- 1 jalapeno (minced): Provides a gentle heat boost that complements the buffalo sauce.
- 3 cloves garlic (minced): Enhances savory notes with its aromatic punch.
- â…“ cup all-purpose flour: Thickens the filling into that perfect luscious texture.
- 2 cups chicken broth: Forms the flavorful base of the sauce and keeps the filling moist.
- 4 tablespoons chicken wing seasoning (divided): Adds a bold, zesty kick that echoes buffalo wing magic.
- 1 pound cooked and shredded chicken: The hearty star of the dish, tender and ready to absorb flavors.
- ¼ cup buffalo sauce: Brings that signature spicy tang that defines this pot pie.
- 16.3 ounce can refrigerated biscuits: The secret to an easy, cheesy topping with an unbeatable fluffy texture.
- 1 cup shredded cheddar cheese (or pepper jack cheese): Melts into the biscuit topping for irresistible cheesiness.
How to Make Buffalo Chicken Pot Pie with Cheddar Biscuit Topping Recipe
Step 1: Sauté the Vegetables
Start by heating ¼ cup butter in a dutch oven over medium-high heat. Toss in the diced carrots, onions, celery, and minced jalapeno, letting them soften and mingle their flavors for about 5-6 minutes. This step is crucial because it unlocks the natural sweetness and aromatic base for the filling. Add the garlic last and sauté for another minute so its flavor stays bright but not overpowering.
Step 2: Create the Roux and Sauce
Sprinkle â…“ cup flour over the softened veggies and stir for 1-2 minutes until it turns a lovely golden color. This simple but essential step creates a roux that thickens the filling beautifully. Slowly pour in the chicken broth, stirring constantly, and bring the mixture to a boil. Watch the filling thicken as it cooks, transforming into that silky, comforting sauce that wraps around every ingredient.
Step 3: Add Seasonings and Chicken
Stir in 2 tablespoons of chicken wing seasoning, the shredded chicken, and the buffalo sauce. This is where the dish really starts to sing, as the seasoning infuses bold flavors and the buffalo sauce adds that signature spicy tang that sets this pot pie apart. Give everything a good stir, making sure the chicken is fully coated and the filling is well combined, then remove the pot from the heat.
Step 4: Prepare the Biscuit Topping
Grab your can of refrigerated biscuits and cut each biscuit into 9 equal pieces. Melt the remaining ¼ cup butter in a large bowl and add the biscuit pieces along with the shredded cheddar cheese and the remaining 2 tablespoons of chicken wing seasoning. Toss everything together until the biscuit pieces are evenly coated with buttery, cheesy goodness and that irresistible seasoning.
Step 5: Assemble and Bake
Spread the spicy chicken filling evenly into a 9-inch by 13-inch baking dish. Next, scatter the prepared biscuit topping pieces over the filling in a single layer, ensuring each inch is covered by those cheesy, buttery nuggets. Slide the dish onto the middle rack of your preheated oven at 400°F and bake for 20 minutes. When it’s done, the topping will be golden brown, crispy on top, and oh-so-fluffy underneath.
How to Serve Buffalo Chicken Pot Pie with Cheddar Biscuit Topping Recipe
Garnishes
To make your Buffalo Chicken Pot Pie with Cheddar Biscuit Topping Recipe even more scrumptious and visually appealing, consider a sprinkle of fresh chopped chives or green onions. A little drizzle of ranch or blue cheese dressing on the side offers a cooling contrast to the spicy filling, and a few celery sticks on the plate add classic buffalo wing vibes.
Side Dishes
This pot pie is a hearty main, but pairing it with a light, crisp green salad or steamed leafy greens helps balance the richness and spice. For more comfort food love, creamy mashed potatoes or roasted sweet potatoes make an excellent accompaniment that complements the savory flavors beautifully.
Creative Ways to Present
Feeling adventurous? Serve the Buffalo Chicken Pot Pie with Cheddar Biscuit Topping Recipe in individual ramekins or small oven-safe dishes for a charming dinner party presentation. Alternatively, try topping it with a little extra shredded cheese before baking for an extra melty crown, or swap cheddar for pepper jack to amp up the heat and flavor complexity.
Make Ahead and Storage
Storing Leftovers
Leftovers from your Buffalo Chicken Pot Pie with Cheddar Biscuit Topping Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making reheated portions just as delicious, if not better.
Freezing
You can freeze the pot pie unbaked for up to 3 months. Assemble as directed, cover tightly with foil and plastic wrap, then freeze. When you’re ready to enjoy, bake it straight from frozen but add extra baking time so the biscuit topping comes out perfectly cooked through.
Reheating
Reheat leftovers in the oven at 350°F for 15-20 minutes to revive the crispy biscuit topping and warm the filling evenly. Avoid microwaving if possible to keep the topping from getting soggy, but if you do, use short bursts and finish with a quick oven crisp.
FAQs
Can I use fresh homemade biscuits instead of canned?
Absolutely! Fresh biscuits made from your favorite recipe will work wonderfully. Just cut them into small pieces and toss with the cheese and seasoning as instructed. Homemade biscuits can add a lovely personal touch and even more flavor to this dish.
Is this recipe very spicy?
The heat level is moderate and nicely balanced thanks to the jalapeno and buffalo sauce. If you prefer milder flavors, reduce the buffalo sauce amount or skip the jalapeno. For spice lovers, feel free to add extra buffalo sauce or a dash of cayenne pepper.
Can I make this dish vegetarian?
To make a vegetarian version, swap the chicken for hearty vegetables like mushrooms, cauliflower, or a plant-based chicken substitute. Use vegetable broth in place of chicken broth and adjust seasonings accordingly to maintain the savory, spicy flavor profile.
What can I do if I don’t have chicken wing seasoning?
If you don’t have chicken wing seasoning on hand, a mixture of garlic powder, onion powder, smoked paprika, salt, pepper, and a pinch of cayenne will replicate the flavors well. Feel free to tweak the proportions to suit your taste.
Can I prepare the filling a day ahead?
Yes! Making the filling a day ahead allows the flavors to meld beautifully. Store it covered in the refrigerator and assemble with the biscuit topping right before baking.
Final Thoughts
If you’re looking for a hearty, flavorful, and downright crave-worthy meal, you absolutely have to try this Buffalo Chicken Pot Pie with Cheddar Biscuit Topping Recipe. It’s the perfect dish to cozy up with on any night, combining all the best elements of comfort food and spicy wings in one satisfying pie. Trust me, once you make it, it’s going to become one of your favorite go-to recipes.
Print
Buffalo Chicken Pot Pie with Cheddar Biscuit Topping 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 is a flavorful twist on a classic comfort dish, combining tender shredded chicken in a creamy, spicy vegetable filling with a crispy biscuit topping coated in butter, cheese, and wing seasoning. Perfect for a cozy family meal, it balances a hearty, savory base with a touch of heat and cheesy goodness.
Ingredients
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)
- 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
- 16.3 ounce can refrigerated biscuits
- 1 cup shredded cheddar cheese (or pepper jack cheese)
Instructions
- Preheat Oven: Preheat your oven to 400°F to get it ready for baking the pot pie.
- Sauté Vegetables: In a dutch oven over medium-high heat, melt ¼ cup of butter. Add the diced carrots, onions, celery, and minced jalapeno. Cook these vegetables for 5-6 minutes until softened, then add the minced garlic and continue cooking for an additional minute to release fragrant flavors.
- Create Roux: Sprinkle â…“ cup of all-purpose flour over the cooked vegetables. Stir constantly and cook for 1-2 minutes until the flour turns golden brown, forming a roux that will thicken the filling.
- Add Broth and Thicken: Slowly pour in 2 cups of chicken broth while stirring to avoid lumps. Bring the mixture to a boil and continue cooking until it thickens into a creamy sauce.
- Mix Chicken & Seasoning: Add 2 tablespoons of chicken wing seasoning, the shredded chicken, and ¼ cup of buffalo sauce to the thickened filling. Stir to combine evenly, then remove the dutch oven from heat.
- Prepare Baking Dish: Transfer the chicken filling into a 9×13 inch baking dish, spreading it evenly for the biscuit topping.
- 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 of chicken wing seasoning.
- Coat Biscuit Pieces: Toss the biscuit pieces in the butter, cheese, and seasoning mix until evenly coated and flavorful.
- Assemble and Bake: Evenly arrange the biscuit pieces on top of the chicken filling in the baking dish. Place in the preheated oven on the middle rack and bake for 20 minutes until the biscuit topping is golden brown and the filling is bubbly.
Notes
- Use pepper jack cheese instead of cheddar for an extra spicy kick.
- Ensure the chicken is cooked and shredded before starting the recipe.
- You can adjust the amount of buffalo sauce to control the heat level.
- For a thicker filling, cook the roux a bit longer before adding broth.
- Serve hot for best flavor and texture.
