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
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)
- 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.
