If you’re craving comfort food with a fiery twist, the Chicken Pot Pie with Buffalo Sauce and Cheesy Biscuit Topping Recipe will quickly become your new favorite. This dish perfectly balances the rich heartiness of classic chicken pot pie with the spicy kick of buffalo sauce and the irresistible gooeyness of a cheesy biscuit topping. Every bite offers a comforting warmth with a zest that wakes up your taste buds, all wrapped up in a golden, cheese-studded biscuit crust that’s simply unforgettable. Whether you want a cozy dinner to impress friends or a satisfying meal for your family, this recipe checks all the boxes and promises loads of flavor and smiles.
Ingredients You’ll Need
The beauty of the Chicken Pot Pie with Buffalo Sauce and Cheesy Biscuit Topping Recipe lies in its straightforward ingredients, each thoughtfully chosen to create harmony between creamy, spicy, and savory notes. These basics come together to build layers of texture and depth that make this dish so deliciously memorable.
- ½ cup butter (divided): Essential for sautéing veggies and coating biscuit pieces to bring richness and moisture.
- 1 cup carrots (peeled and diced): Adds natural sweetness and vibrant color to the filling.
- 1 cup onions (diced): Provides savory depth and aromatic flavor that grounds the dish.
- 1 cup celery (diced): Offers a subtle crunch and earthiness to balance textures.
- 1 jalapeno (minced): Brings a lively, spicy punch to wake up the filling without overpowering it.
- 3 cloves garlic (minced): Infuses the dish with warmth and complexity in every bite.
- â…“ cup all-purpose flour: Thickens the filling into that perfect luscious consistency you crave.
- 2 cups chicken broth: Adds a savory base and helps meld the flavors together beautifully.
- 4 tablespoons chicken wing seasoning (divided): Creates a bold, signature flavor that ties the buffalo sauce and filling.
- 1 pound cooked and shredded chicken: The hearty protein star of the pot pie, making it satisfying and filling.
- ¼ cup buffalo sauce: Provides the signature tangy spice that elevates this pot pie above the usual.
- 16.3 ounce can refrigerated biscuits: The shortcut to the fluffy, golden, and cheesy biscuit topping that crowns this dish perfectly.
- 1 cup shredded cheddar cheese (or pepper jack cheese): Melts into the biscuit pieces for irresistible gooeyness and flavor.
How to Make Chicken Pot Pie with Buffalo Sauce and Cheesy Biscuit Topping Recipe
Step 1: Sauté the Vegetables
Start by preheating your oven to 400°F to get it ready for baking later. Warm ¼ cup of butter in a dutch oven over medium-high heat, then toss in the carrots, onions, celery, and minced jalapeno. Let them cook for about 5 to 6 minutes until they soften and start to release their wonderful aromas. Add the garlic last and cook it just a minute more so it doesn’t burn but adds that perfect fragrant touch to the base of your filling.
Step 2: Create the Roux
Sprinkle the flour evenly over the softened vegetables and stir continuously for 1 to 2 minutes. This step is crucial; you want the flour to cook through and turn a gentle golden brown as this develops a rich flavor and thickens the filling later. It’s the secret behind that luscious, creamy texture that makes this pot pie so cozy.
Step 3: Add the Broth and Thicken
Slowly pour in the chicken broth while stirring to avoid lumps, then bring the mixture to a boil. Keep stirring and cooking until the sauce thickens into a smooth, velvety consistency. This will be the flavorful base that holds the entire filling together and delivers that melt-in-your-mouth goodness.
Step 4: Mix in Chicken, Buffalo Sauce, and Seasoning
Stir in 2 tablespoons of the chicken wing seasoning, the shredded chicken, and the tangy buffalo sauce. This step transforms the filling into a vibrant, spicy, and savory mixture. Turn off the heat and gently mix everything to combine so each bite bursts with flavor.
Step 5: Prepare the Biscuit Topping
Transfer the chicken and vegetable filling into a 9 inch by 13 inch baking dish, spreading it evenly. Cut each refrigerated biscuit into 9 smaller pieces, then melt the remaining ¼ cup butter in a large bowl. Add the biscuit pieces, shredded cheddar cheese, and the remaining 2 tablespoons of chicken wing seasoning into the bowl. Toss everything together until the biscuit pieces are beautifully coated with buttery, cheesy, and flavorful goodness.
Step 6: Assemble and Bake
Arrange the coated biscuit pieces evenly on top of the chicken filling in your baking dish. Pop the whole thing into the oven, placing it on the middle rack, and bake for 20 minutes. When the biscuits turn golden brown and are melted-cheese gooey on top, you know it’s time to take it out and enjoy!
How to Serve Chicken Pot Pie with Buffalo Sauce and Cheesy Biscuit Topping Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions adds a fresh pop of color and a mild herbaceous note that complements the spicy buffalo sauce. For the cheese lovers, an extra dusting of shredded cheddar right after baking keeps the cheese melting beautifully on top.
Side Dishes
This chicken pot pie stands well on its own, but you can round out your meal with light, crisp sides like a simple green salad tossed in a tangy vinaigrette or roasted Brussels sprouts with a touch of lemon. These sides add balance and help cleanse the palate between the rich, spicy bites.
Creative Ways to Present
For a fun twist, serve the filling in individual ramekins topped with biscuit pieces for personalized servings and a cozy presentation. You can also offer a drizzle of ranch or blue cheese dressing on the side for dipping the biscuit topping and adding extra creaminess to each bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the leftover Chicken Pot Pie with Buffalo Sauce and Cheesy Biscuit Topping Recipe tightly with foil or plastic wrap and refrigerate. It should stay fresh for up to 3 days, making it perfect for quick weekday meals or when you want to savor those flavors again.
Freezing
If you want to save this dish for longer, place the unbaked assembled pot pie in the freezer before baking, wrapped well to avoid freezer burn. It will keep for up to 2 months. When ready to bake, thaw overnight in the fridge and then bake as directed.
Reheating
Reheat leftovers in the oven at 350°F until warmed through and the biscuit topping regains some crispiness, usually about 15 to 20 minutes. Avoid the microwave if you can, to keep that delightful biscuit texture perfectly intact.
FAQs
Can I use fresh chicken instead of cooked shredded chicken?
Absolutely! Just cook and shred your chicken beforehand, or you can poach it gently with some seasoning for extra flavor. Make sure it’s fully cooked before adding to the filling.
What type of buffalo sauce works best for this recipe?
A classic medium-spicy buffalo wing sauce works beautifully. It provides a good balance of heat and tang, but feel free to adjust the amount or spice level to suit your taste.
Could I make a vegetarian version of this pot pie?
Yes! Simply swap the chicken for hearty mushrooms or a mix of your favorite veggies and use vegetable broth. Add extra seasoning to keep the bold flavors alive.
Is there a substitute for the refrigerated biscuits?
You can use homemade biscuit dough or even puff pastry for a different texture, though the convenience and flavor of the biscuits really complement the cheesy, buttery topping perfectly.
How spicy is this pot pie?
The jalapeno and buffalo sauce give it a moderate kick with a nice balance of heat and flavor, but it’s not overwhelming. You can adjust the jalapeno amount or use milder buffalo sauce to suit your spice tolerance.
Final Thoughts
There’s nothing quite like the joy of diving into a warm, comforting Chicken Pot Pie with Buffalo Sauce and Cheesy Biscuit Topping Recipe that delivers both classic comfort and a spicy surprise. It’s a dish meant to be shared, savored, and to bring a little extra excitement to your dinner table. Grab your ingredients, get cooking, and treat yourself to a cozy meal that promises to become a beloved favorite!
Print
Chicken Pot Pie with Buffalo Sauce and Cheesy Biscuit Topping 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 offers a spicy twist on a classic comfort food. Tender shredded chicken and a medley of sautéed vegetables are enveloped in a creamy, flavorful sauce seasoned with chicken wing spices and buffalo hot sauce, topped with cheesy, buttery biscuit pieces baked to golden perfection. This hearty, satisfying dish is perfect for a family dinner or when you want a delicious, warming meal with a bit of a kick.
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 the oven to 400°F to prepare for baking the pot pie.
- Sauté Vegetables: Heat ¼ cup butter in a dutch oven over medium-high heat. Add the carrots, onions, celery, and jalapeno, cooking for 5-6 minutes until vegetables soften. Stir in minced garlic and cook for another minute to release its aroma.
- Add Flour: Sprinkle flour over the vegetables, stirring continuously for 1-2 minutes until the flour turns a golden brown, which helps thicken the filling.
- Make Sauce: Gradually stir in chicken broth and bring the mixture to a boil. Continue cooking and stirring until the sauce thickens to a creamy consistency.
- Combine Filling Ingredients: Add 2 tablespoons of chicken wing seasoning, the shredded chicken, and buffalo sauce to the thickened sauce. Stir to evenly combine all ingredients. Remove the dutch oven from heat.
- Prepare Baking Dish: Spoon the chicken and vegetable filling into a 9 inch x 13 inch baking dish, spreading it out evenly.
- 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 cheese, and the remaining 2 tablespoons of chicken wing seasoning. Toss well to coat all biscuit pieces with butter, cheese, and seasoning.
- Assemble Pot Pie: Arrange the coated biscuit pieces evenly over the chicken filling in the baking dish to create a cheesy, flavorful topping.
- 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 brown and cooked through.
Notes
- For a spicier dish, increase the amount of buffalo sauce or add extra jalapenos.
- You can substitute cheddar cheese with pepper jack for a more pronounced cheesy flavor with a hint of spice.
- Use fully cooked chicken, such as rotisserie or leftover roasted chicken, for convenience.
- Chicken wing seasoning can be homemade or store-bought and usually contains spices like paprika, garlic powder, onion powder, and cayenne pepper.
- Allow the pot pie to cool for a few minutes before serving to avoid burns from hot filling.
