If you’re craving a comfort food classic with an exciting twist, this Chicken Pot Pie with Buffalo Sauce Recipe is sure to warm your heart and spice up your dinner table. Imagine tender shredded chicken bathed in a creamy, buttery sauce enhanced with just the right kick of buffalo sauce, all topped with cheesy, seasoned biscuit bites that bake to golden perfection. It’s a perfect harmony of creamy, spicy, and savory flavors that comes together quickly and easily, making it one of my absolute favorite weeknight meals to share with friends and family.
Ingredients You’ll Need
Every ingredient here is simple but plays a crucial role in building up those layers of flavor and texture. From fresh vegetables that offer sweetness and crunch to the perfect blend of spices and cheeses, each component helps create a pot pie that’s hearty and unforgettable.
- Butter (½ cup, divided): Essential for sautéing veggies and adding richness to your biscuit topping.
- Carrots (1 cup, peeled and diced): Adds a touch of natural sweetness and a pleasant bite.
- Onions (1 cup, diced): Builds aromatic depth and balances the spice in the dish.
- Celery (1 cup, diced): Brings subtle earthiness and a slight crunch.
- Jalapeno (1 minced): Provides a gentle heat that complements the buffalo sauce perfectly.
- Garlic (3 cloves, minced): Packs a punch of savory flavor that ties the veggies together.
- All-purpose flour (â…“ cup): Thickens the sauce to creamy perfection.
- Chicken broth (2 cups): The flavorful liquid base that keeps everything moist and hearty.
- Chicken wing seasoning (4 tablespoons, divided): A special blend that infuses the dish with bold, savory notes.
- Cooked and shredded chicken (1 pound): The star protein that brings warmth and substance.
- Buffalo sauce (¼ cup): Adds just the right amount of zesty spice and tang.
- Refrigerated biscuits (16.3 ounce can): Easy-to-use dough that bakes into a golden, fluffy topping.
- Shredded cheddar cheese (1 cup): Or pepper jack for a little extra kick; melts beautifully into the biscuit pieces.
How to Make Chicken Pot Pie with Buffalo Sauce Recipe
Step 1: Prepare the Aromatic Veggies
Start by heating ¼ cup of butter in a dutch oven over medium-high heat. Toss in the diced carrots, onions, celery, and minced jalapeno. Sauté for 5-6 minutes until the veggies soften and their natural sweetness intensifies. Add the minced garlic and cook for another minute, stirring to prevent burning.
Step 2: Make the Roux
Sprinkle the all-purpose flour over the vegetables and stir for 1-2 minutes until the flour turns a lovely golden brown. This step is key for thickening the sauce later and giving that rich, velvety texture you expect in a pot pie filling.
Step 3: Thicken the Sauce
Slowly pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a boil and keep stirring until it thickens nicely. This creates the luscious base that brings all the ingredients together.
Step 4: Add the Chicken and Buffalo Flavor
Stir in 2 tablespoons of chicken wing seasoning, followed by the shredded chicken and buffalo sauce. Mix well so every bite is infused with that signature spicy tang. Once combined, remove your skillet from the heat—it’s time to assemble.
Step 5: Layer the Filling
Spread the buffalo chicken mixture evenly in a 9 inch by 13 inch baking dish, creating the hearty foundation of your pot pie.
Step 6: Prepare the Biscuit Topping
Cut each refrigerated biscuit into 9 equal pieces for bite-sized topping. Melt the remaining ¼ cup of butter in a large bowl, then toss the biscuit pieces with shredded cheddar cheese and the remaining 2 tablespoons of chicken wing seasoning. This step makes the topping gooey, flavorful, and irresistible.
Step 7: Assemble and Bake
Arrange the coated biscuit pieces evenly over the chicken mixture in the baking dish. Slide it onto the middle oven rack and bake at 400°F for 20 minutes until the topping is golden and bubbling. The aroma while this bakes is always a win!
How to Serve Chicken Pot Pie with Buffalo Sauce Recipe
Garnishes
Fresh herbs like chopped parsley or green onions add a pop of color and freshness that balances the richness. A drizzle of ranch or blue cheese dressing makes the spicy buffalo notes even creamier and more decadent.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed in light vinaigrette, or some steamed green beans for a healthy contrast. For something heartier, creamy mashed potatoes or roasted sweet potatoes complement the bold flavors beautifully.
Creative Ways to Present
If you want to impress at a casual dinner, serve individual portions in small ramekins or mini cast iron skillets. You can also turn the biscuit topping into small, cheesy dumplings to drop on top, giving it a playful twist on texture.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover Chicken Pot Pie with Buffalo Sauce Recipe tightly with foil or plastic wrap and refrigerate. It will keep well for up to 3 days, letting the flavors meld even more overnight.
Freezing
You can freeze the unbaked assembled pot pie in an airtight container or wrapped in foil for up to 2 months. When ready to use, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers in a preheated oven at 350°F for 15-20 minutes until warmed through to keep the biscuit topping crisp. Microwaving is quick but may soften the crust.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works wonderfully and saves time. Just shred it before adding it to your pot pie filling.
What if I don’t like spicy food? Can I skip the buffalo sauce?
Yes, you can either reduce the amount of buffalo sauce or substitute it with a mild sauce. The dish will still be flavorful thanks to the chicken wing seasoning and vegetables.
Can I make the biscuit topping from scratch?
Definitely! If you prefer homemade biscuit dough, use your favorite recipe and cut it into small pieces before tossing with butter, cheese, and seasoning.
Is there a vegetarian version of this Chicken Pot Pie with Buffalo Sauce Recipe?
You can substitute the chicken with hearty vegetables, tofu, or plant-based protein alternatives and use vegetable broth for the sauce.
What can I use instead of cheddar cheese?
Pepper jack cheese adds a nice kick, but you can also use mozzarella, Monterey Jack, or any cheese that melts well and suits your taste.
Final Thoughts
This Chicken Pot Pie with Buffalo Sauce Recipe is one of those delightful meals that feels like a warm hug on a plate. With its perfect balance of comforting textures and spicy flavors, it’s bound to become your new go-to for weeknights or casual get-togethers. Give it a try—you might just find your new favorite way to enjoy classic comfort food with an exciting twist!
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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
A comforting and flavorful Chicken Pot Pie featuring a spicy buffalo twist, loaded with tender shredded chicken, sautéed vegetables, and topped with cheesy buttery biscuit pieces baked to golden perfection.
Ingredients
Vegetables and Aromatics
- 1 cup carrots, peeled and diced
- 1 cup onions, diced
- 1 cup celery, diced
- 1 jalapeno, minced
- 3 cloves garlic, minced
Butter and Flour
- ½ cup butter (divided)
- â…“ cup all-purpose flour
Liquids and Seasoning
- 2 cups chicken broth
- 4 tablespoons chicken wing seasoning (divided)
- ¼ cup buffalo sauce
Protein
- 1 pound cooked and shredded chicken
Toppings
- 16.3 ounce can refrigerated biscuits
- 1 cup shredded cheddar cheese (or pepper jack cheese)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the pot pie.
- Sauté Vegetables: In a dutch oven, melt ¼ cup butter over medium-high heat. Add carrots, onions, celery, and jalapeno. Cook for 5-6 minutes until vegetables are tender. Stir in minced garlic and cook 1 more minute for full aromatic flavor.
- Make Roux: Sprinkle ⅓ cup all-purpose flour over the sautéed vegetables and cook while stirring for 1-2 minutes until the flour turns golden brown. This will help thicken the filling.
- Add Broth: Slowly pour in 2 cups chicken broth while stirring continuously. Bring mixture to a boil and cook until thickened to a creamy consistency.
- Add Chicken and Flavorings: Stir in 2 tablespoons chicken wing seasoning, shredded chicken, and buffalo sauce. Mix well to combine all flavors thoroughly. Remove from heat.
- Prepare Baking Dish: Transfer the chicken mixture into a 9 x 13 inch baking dish, spreading it evenly.
- Prepare Biscuit Topping: Cut each refrigerated biscuit into 9 equal pieces. Melt the remaining ¼ cup butter in a large bowl and toss the biscuit pieces in the melted butter along with shredded cheddar cheese and the remaining 2 tablespoons chicken wing seasoning.
- Top the Pot Pie: Evenly arrange the buttered biscuit pieces coated with cheese and seasoning on top of the chicken mixture in the baking dish.
- Bake: Place the baking dish on the middle rack of the preheated oven and bake for 20 minutes, or until the biscuit topping is golden and cooked through.
Notes
- You can substitute pepper jack cheese for cheddar to add a bit more spice.
- Adjust the amount of jalapeno and buffalo sauce to control the heat level.
- Leftover cooked chicken from a roast or rotisserie chicken works great for this recipe.
- For a richer filling, you can add a splash of cream or milk when stirring in the broth.
- Serve hot and garnish with fresh chopped parsley or green onions if desired.
