Description
This Chicken Pot Pie with Buffalo Sauce is a flavorful twist on the classic comfort dish, combining tender shredded chicken with spicy buffalo sauce and a rich, creamy vegetable filling. Topped with buttery, seasoned biscuit pieces and melted cheese, this pot pie is baked to golden perfection, making it a hearty meal perfect for family dinners.
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 the Oven: Preheat your oven to 400°F to ensure it is hot and ready when you are finished with prep and assembly.
- Sauté Vegetables: In a dutch oven over medium-high heat, melt ¼ cup of the butter. Add carrots, onions, celery, and jalapeno, cooking for 5-6 minutes until softened. Then add the minced garlic and cook for an additional minute to release its aroma.
- Create Roux: Sprinkle the flour over the cooked vegetables and stir continuously for 1-2 minutes until the flour turns a golden brown, which helps thicken the filling later.
- Add Broth and Thicken: Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a boil and cook until it thickens, creating a creamy, flavorful base.
- Mix in Seasonings and Chicken: Stir in 2 tablespoons of the chicken wing seasoning, shredded chicken, and buffalo sauce. Combine thoroughly and then remove the dutch oven from heat.
- Prepare Baking Dish: Spoon the buffalo chicken mixture evenly into a 9 inch by 13 inch baking dish to form the base layer of the pot pie.
- Prepare Biscuit Topping: Cut each refrigerated biscuit into 9 equal pieces. Melt the remaining ¼ cup butter in a large bowl, then toss the biscuit pieces with the melted butter, shredded cheese, and remaining 2 tablespoons of chicken wing seasoning until well coated.
- Assemble Topping: Distribute the coated biscuit pieces evenly over the chicken mixture in the baking dish to form the topping.
- Bake the Pot Pie: Place the baking dish on the middle oven rack and bake for 20 minutes until the biscuit topping is golden brown and cooked through. Remove from oven and let cool slightly before serving.
Notes
- You can substitute pepper jack cheese for cheddar to add a bit of extra spice and creaminess.
- For less heat, reduce or omit the jalapeno and buffalo sauce.
- Make sure to not overcrowd the baking dish to allow even cooking.
- Leftovers can be refrigerated and reheated in the oven for best texture retention.
- Use homemade chicken wing seasoning or your favorite pre-made blend for enhanced flavor complexity.
