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
Scale
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.
