If you’re craving a twist on a classic comfort food, this Chicken Pot Pie with Buffalo Sauce Recipe is the perfect dish to bring excitement and warmth to your table. It combines the creamy, hearty filling of the traditional chicken pot pie with a bold, spicy kick from buffalo sauce, making every bite a beautiful balance of comfort and flavor. Whether it’s a weeknight dinner or a casual gathering, this recipe will show you how simple ingredients come together to create a dish that’s both satisfying and unforgettable.
Ingredients You’ll Need
Getting started with this Chicken Pot Pie with Buffalo Sauce Recipe is a breeze because it involves everyday ingredients that pack a punch in both taste and texture. Each component is thoughtfully chosen to create a vibrant, layered experience—from creamy veggies to spicy buffalo heat and cheesy biscuit topping that’s out of this world.
- ½ cup butter (divided): Used for sautéing vegetables and coating biscuit pieces for rich flavor and moisture.
- 1 cup carrots (peeled and diced): Adds a natural sweetness and beautiful orange color to the filling.
- 1 cup onions (diced): Brings a savory depth that builds the flavor base.
- 1 cup celery (diced): Offers a crunchy texture and fresh, aromatic notes.
- 1 jalapeno (minced): Delivers a subtle heat to complement the buffalo sauce.
- 3 cloves garlic (minced): Infuses the filling with a warm, savory aroma that enhances every bite.
- ⅓ cup all-purpose flour: Helps thicken the sauce to that perfect creamy consistency.
- 2 cups chicken broth: Adds moisture and suits well with the savory flavor in the filling.
- 4 tablespoons chicken wing seasoning (divided): This seasoning blend layers more spice and bold flavor throughout the dish.
- 1 pound cooked and shredded chicken: The protein star that makes this dish hearty and satisfying.
- ¼ cup buffalo sauce: Gives the signature spicy tang unique to this recipe.
- 16.3 ounce can refrigerated biscuits: Transforms into a golden, cheesy topping that’s tender and fluffy.
- 1 cup shredded cheddar cheese (or pepper jack cheese): Melts into the biscuit topping for a cheesy, flavorful finish.
How to Make Chicken Pot Pie with Buffalo Sauce Recipe
Step 1: Preheat and Sauté the Vegetables
Start by preheating your oven to 400°F to get it ready for baking. While the oven warms up, melt ¼ cup of butter in a dutch oven over medium-high heat. Toss in the carrots, onions, celery, and jalapeno, then cook for about 5 to 6 minutes. This slow sauté softens the veggies while releasing their natural sweetness and aroma. Add minced garlic last and cook for an additional minute to infuse the base with that lovely garlicky depth.
Step 2: Make the Thickened Sauce
Sprinkle the flour over the cooked vegetables evenly. Stir it in and let it cook for 1 to 2 minutes until it turns a gentle golden brown. This step is essential for removing the raw flour taste and starting the sauce base. Next, gradually stir in chicken broth, bringing the mixture to a boil, and keep stirring until it thickens to a creamy consistency that hugs the veggies perfectly.
Step 3: Add Chicken, Seasoning, and Buffalo Sauce
Mix in 2 tablespoons of chicken wing seasoning, your shredded chicken, and the buffalo sauce. Give everything a good stir to ensure each piece of chicken is coated in that punchy, spicy goodness. This is the heart of the dish where the classic meets bold flavor. Once combined, remove the skillet from heat and get ready for the next step.
Step 4: Prepare the Biscuit Topping
Pour the chicken mixture into a 9×13 inch baking dish, spreading it out evenly. Cut each biscuit into 9 pieces and place them in a large bowl. Melt the remaining ¼ cup of butter separately, then pour it over the biscuit pieces. Add shredded cheese and the remaining 2 tablespoons of chicken wing seasoning, then toss the biscuit pieces around until they are evenly coated. This creates a cheesy, buttery biscuit topping with a spicy flair.
Step 5: Assemble and Bake
Arrange the coated biscuit pieces in a single layer over the chicken filling, covering the surface completely. Slide the dish into the oven and bake on the middle rack for 20 minutes. You’ll know it’s done when the biscuits have puffed up gloriously and have turned a beautiful golden brown, bubbling slightly with that cheesy seasoning crust.
How to Serve Chicken Pot Pie with Buffalo Sauce Recipe
Garnishes
For a fresh contrast to the warm and spicy pot pie, sprinkle some roughly chopped fresh parsley or sliced green onions on top right before serving. These garnishes add a pop of vibrant color and a fresh flavor that complements the richness of the dish perfectly.
Side Dishes
This Buffalo-inspired pot pie is rich and filling on its own, but it pairs wonderfully with crisp, cool sides like a simple garden salad or crunchy celery sticks. A light slaw with a hint of citrus will also cut through the richness and balance the heat beautifully.
Creative Ways to Present
If you want to impress your guests, consider serving individual portions of this pot pie in ramekins or small cast-iron skillets. You can top each serving just before baking for a personal touch and an irresistible presentation that’s perfect for dinner parties or family nights.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pot Pie with Buffalo Sauce Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually meld more after resting, so leftovers make a tasty second meal that reheats wonderfully.
Freezing
To freeze, let the baked pot pie cool completely, then cover tightly with foil and plastic wrap to avoid freezer burn. It can keep well in the freezer for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a preheated oven at 350°F for about 15-20 minutes until warmed through and the biscuit topping is crisp again. Avoid microwaving if you want to keep the biscuit topping from becoming soggy.
FAQs
Can I use a different type of sauce instead of buffalo?
Absolutely! While buffalo sauce gives this pot pie its signature spicy kick, you can experiment with BBQ sauce or even a smoky chipotle sauce for a different flair. Just be mindful that the heat level and flavor profile will change.
What if I don’t have refrigerated biscuits?
If you don’t have refrigerated biscuits, you can make your own biscuit dough from scratch or substitute with pre-made biscuit dough from your favorite bakery. Alternatively, small spoonfuls of biscuit or biscuit-like dough placed on top will work just as well.
Can I make this recipe vegetarian?
To make this vegetarian, skip the chicken and use hearty vegetables like mushrooms or tofu for protein. Use vegetable broth and buffalo sauce that’s vegetarian-friendly. Keep the seasoning strong to maintain bold flavor.
Is this recipe spicy?
This Chicken Pot Pie with Buffalo Sauce Recipe has a moderate heat level thanks to the buffalo sauce and jalapeño, but it’s balanced by creamy, cheesy elements. Adjust the amount of buffalo sauce to your taste if you prefer milder or hotter.
Can I prepare this pot pie in advance?
Yes, you can prepare the filling and biscuit topping separately in advance, then assemble and bake when you’re ready. This makes it a convenient option for busy weeknights or when hosting guests.
Final Thoughts
This Chicken Pot Pie with Buffalo Sauce Recipe has quickly become one of those dishes I find myself craving again and again. There’s something so comforting about the creamy, spicy filling paired with that crispy, cheesy biscuit topping that feels like a warm hug on a plate. I can’t wait for you to try it and enjoy the perfect blend of classic comfort and bold flavor that will keep everyone asking for seconds.
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Chicken Pot Pie with Buffalo Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie with Buffalo Sauce is a delicious twist on the classic comfort food, combining tender shredded chicken in a savory vegetable and buffalo spiced filling, topped with buttery biscuit pieces mixed with cheddar cheese and seasoning, baked to golden perfection. Ready in just 45 minutes, this dish offers a perfect balance of creamy, spicy, and cheesy flavors ideal 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)
- 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)
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the pot pie later.
- Sauté Vegetables: In a dutch oven over medium-high heat, melt ¼ cup of butter. Add diced carrots, onions, celery, and minced jalapeno, cooking for 5-6 minutes until vegetables soften. Add minced garlic and cook for an additional minute to release flavors.
- Make Roux: Sprinkle ⅓ cup of all-purpose flour over the vegetables and stir continuously for 1-2 minutes until the flour cooks and turns golden brown, developing a nutty flavor.
- Add Broth and Thicken: Slowly stir in 2 cups of chicken broth, bringing mixture to a boil. Stir continually until the filling thickens into a gravy-like consistency.
- Mix in Chicken and Sauce: Remove from heat and add 2 tablespoons of chicken wing seasoning, shredded cooked chicken, and ¼ cup buffalo sauce. Stir until all ingredients are evenly combined.
- Transfer Filling: Spoon the chicken mixture 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. Add the biscuit pieces, shredded cheddar cheese, and the remaining 2 tablespoons of chicken wing seasoning to the bowl. Toss thoroughly to coat all pieces.
- Arrange Biscuit Topping: Evenly distribute the coated biscuit pieces over the chicken filling in the baking dish, forming a layered topping.
- Bake: Place the baking dish on the middle rack of the preheated oven and bake for 20 minutes until the biscuit topping is golden brown and cooked through.
Notes
- You can substitute pepper jack cheese for a spicier cheese flavor.
- Make sure to use cooked shredded chicken to save preparation time.
- Adjust the amount of buffalo sauce to control the heat level.
- The dish can be made ahead and refrigerated before baking; increase baking time by 5-10 minutes if baking from chilled.
- Use fresh vegetables for best flavor, but frozen diced vegetables can work in a pinch.
- Serve with a side of crisp greens or a light salad to balance the richness.
