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
Scale
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.
