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
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)
- 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.
