If you love cozy comfort food with a fiery kick, this Buffalo Chicken Pot Pie with Biscuit Crust Recipe is about to become your new favorite weeknight go-to. It takes the classic, heartwarming chicken pot pie and turns up the heat by infusing it with vibrant buffalo sauce, tender shredded chicken, and a medley of fresh vegetables. The pièce de résistance is the golden, cheesy biscuit crust that crisps up perfectly on top, making every bite an irresistible mix of spicy, savory, and buttery flavors. Whether you’re serving family or friends, this dish promises a satisfying meal that’s both comforting and exciting.
Ingredients You’ll Need
This Buffalo Chicken Pot Pie with Biscuit Crust Recipe calls for straightforward ingredients that come together to create a spectacular balance of flavors and textures. Each one plays a crucial role, from the rich butter that brings everything together, to the fresh vegetables that add crunch and color, and the bold seasonings that make this pot pie unforgettable.
- Butter (½ cup, divided): Essential for sautéing veggies and coating biscuit pieces, adding richness and depth.
- Carrots (1 cup, peeled and diced): Adds a subtle sweetness and vibrant color to the filling.
- Onions (1 cup, diced): Infuses the base with savory aroma and flavor complexity.
- Celery (1 cup, diced): Offers crisp texture and a refreshing counterbalance to spicy buffalo sauce.
- Jalapeno (1, minced): Introduces a mild, fresh heat that layers nicely with the buffalo sauce.
- Garlic (3 cloves, minced): Boosts aroma and adds a subtle pungent kick.
- All-purpose flour (â…“ cup): Helps thicken the filling into that signature pot pie consistency.
- Chicken broth (2 cups): Creates a flavorful base for the filling to simmer in.
- Chicken wing seasoning (4 tablespoons, divided): Key for seasoning both the filling and the biscuit topping with savory, spicy notes.
- Cooked and shredded chicken (1 pound): The protein-packed heart of the pot pie, absorbing all the spicy goodness.
- Buffalo sauce (¼ cup): The star ingredient bringing tangy, spicy heat that defines this dish.
- Refrigerated biscuits (16.3 ounces): Used to create the buttery, flaky crust studded with cheese and seasoning.
- Shredded cheddar cheese (1 cup): Adds melty, sharp creaminess to the biscuit crust.
How to Make Buffalo Chicken Pot Pie with Biscuit Crust Recipe
Step 1: Prepare the Vegetable Base
Start by preheating your oven to 400°F so it’s ready for the final bake later. In a dutch oven or large skillet, melt ¼ cup of butter over medium-high heat. Toss in the diced carrots, onions, celery, and minced jalapeno. Sauté these for about 5 to 6 minutes until they soften and release their aromatic flavors. Then add the minced garlic and cook for an additional minute, just enough to avoid burning but to deepen the aroma.
Step 2: Thicken the Filling
Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir frequently and cook for about 1 to 2 minutes until the flour turns a light golden brown, which ensures that raw flour taste cooks out. This step is vital because the flour will act as the thickener, giving the filling its perfect consistency.
Step 3: Add Broth and Seasonings
Slowly pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce to a simmer, stirring often until the sauce thickens to a creamy texture. Now stir in 2 tablespoons of the chicken wing seasoning, the shredded chicken, and the buffalo sauce. Mix everything so the chicken is thoroughly coated in the spicy, flavorful sauce. Remove this skillet from heat once blended.
Step 4: Assemble the Filling
Pour your rich, spicy chicken mixture into a 9×13 inch baking dish. Spread it evenly to make sure every bite gets a little bit of everything. This savory base is where the magic starts coming together before the biscuit topping takes it over the top.
Step 5: Prepare the Biscuit Crust
Cut each refrigerated biscuit into nine pieces; this bite-size approach helps create a crust that’s crunchy on the outside and tender inside. In a large bowl, melt the remaining ¼ cup of butter and add the biscuit pieces to it. Toss in shredded cheddar cheese and the remaining 2 tablespoons of chicken wing seasoning. Mix well until every biscuit chunk is gloriously coated in buttery, cheesy, spiced goodness.
Step 6: Top and Bake
Scatter the coated biscuit pieces evenly over the filling in the baking dish, making sure to cover the chicken mixture well. Place the dish on the middle rack in your preheated oven and bake for 20 minutes. When done, the biscuit topping should be golden brown, crisp at the edges, and bubbling with melted cheese underneath.
How to Serve Buffalo Chicken Pot Pie with Biscuit Crust Recipe
Garnishes
Add a fresh touch by sprinkling chopped scallions or fresh parsley on top, which bring brightness and a pop of color. For those who love creaminess, a dollop of ranch or blue cheese dressing on the side perfectly complements the heat.
Side Dishes
Balance the bold flavors with simple sides such as a crisp green salad, steamed broccoli, or roasted sweet potatoes. These mild complements let the Buffalo Chicken Pot Pie shine while keeping the entire meal well-rounded and nutritious.
Creative Ways to Present
For a fun family meal or a gathering, divide the filling into individual ramekins before adding the biscuit topping, then bake. This lets everyone enjoy their own personal Buffalo Chicken Pot Pie with Biscuit Crust Recipe. Alternatively, serve alongside celery sticks and carrot chips to mirror traditional buffalo wing accompaniments for a playful twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Buffalo Chicken Pot Pie with Biscuit Crust Recipe tightly with foil or plastic wrap and store it in the refrigerator for up to 3 days. This way, the flavors meld even more while the biscuit crust remains moist.
Freezing
You can freeze the assembled pot pie before baking. Wrap it securely with plastic wrap and then foil to avoid freezer burn. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before baking as directed.
Reheating
Reheat leftovers in the oven at 350°F for about 15-20 minutes or until warmed through and the biscuit crust is crisp again. Microwaving is an option but will sacrifice the crust’s texture, so the oven is best to recapture that fresh-baked magic.
FAQs
Can I use a premade rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that adds great flavor and saves time–just shred it and you’re ready to go.
How spicy is the Buffalo Chicken Pot Pie with Biscuit Crust Recipe?
The heat level is moderate thanks to the buffalo sauce and jalapeno, but you can control the spice by adjusting the amount of buffalo sauce or omitting the jalapeno if preferred.
Can I make this recipe vegetarian?
While the classic version features chicken, you can swap the meat for tofu or a medley of mushrooms and extra vegetables, along with a vegetarian wing sauce alternative, to keep that bold flavor.
What cheese works best in the biscuit crust?
Cheddar provides a sharp, tangy contrast, but pepper jack adds a nicely balanced subtle heat. Feel free to experiment with your favorites for a custom twist.
Is it possible to make the biscuit crust gluten-free?
Yes, simply substitute the refrigerated biscuits for a gluten-free brand and use gluten-free flour for thickening. Keep in mind slight differences in texture but delicious results.
Final Thoughts
This Buffalo Chicken Pot Pie with Biscuit Crust Recipe delivers all the cozy comfort you crave with a spicy, flavorful kick that will brighten any dinner table. It’s a dish that feels like a warm hug and a party all in one bite. Next time you’re looking for something a little different but undeniably comforting, give this recipe a try—you might just find yourself making it again and again.
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Buffalo Chicken Pot Pie with Biscuit Crust 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 combines tender shredded chicken, vibrant vegetables, and a spicy buffalo kick, all topped with cheesy, buttery biscuit pieces baked to golden perfection. A comforting twist on classic pot pie, perfect for a hearty family meal.
Ingredients
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 oven: Preheat your oven to 400°F to ensure it reaches the perfect baking temperature while you prepare the filling and topping.
- Cook vegetables: Heat ¼ cup butter in a Dutch oven over medium-high heat. Add the diced carrots, onions, celery, and minced jalapeno. Cook the vegetables for 5 to 6 minutes until they start to soften. Then add the minced garlic and cook for an additional minute to release its aroma.
- Make roux: Sprinkle the all-purpose flour over the cooked vegetables. Stir continuously and cook for 1 to 2 minutes until the flour turns a golden brown, which helps thicken the filling and adds depth of flavor.
- Add broth and thicken: Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a boil, then reduce heat and keep stirring until it thickens to a creamy consistency.
- Combine chicken and sauce: Stir in 2 tablespoons of the chicken wing seasoning, the cooked shredded chicken, and the buffalo sauce. Mix well to evenly coat the chicken and integrate the spicy buffalo flavor. Remove the Dutch oven from heat.
- Transfer filling: Spoon the chicken and vegetable mixture into a 9 inch by 13 inch baking dish, spreading it out evenly to create a solid base 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, then add the biscuit pieces, shredded cheddar cheese, and the remaining 2 tablespoons of chicken wing seasoning.
- Toss topping ingredients: Toss the biscuit pieces in the butter, cheese, and seasoning until thoroughly coated, ensuring each bite will have a rich and spicy flavor.
- Assemble and bake: Arrange the coated biscuit pieces evenly over the chicken filling in the baking dish. Place the dish on the middle rack of the preheated oven and bake for 20 minutes until the biscuits are golden and cooked through.
Notes
- For a spicier dish, add more jalapeno or buffalo sauce to the filling.
- You can substitute the chicken wing seasoning with your favorite blend or pre-made buffalo seasoning.
- Use pepper jack cheese instead of cheddar for an extra kick of spice.
- Ensure biscuits are fully baked by checking that the topping is golden brown and cooked throughout.
- This recipe can be prepared ahead of time and baked just before serving for convenience.
