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

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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)
⅓ 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)

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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.