Description
This Chicken Pot Pie with Buffalo Sauce is a flavorful twist on a classic comfort dish. Tender shredded chicken is cooked with sautéed vegetables, coated in a buffalo-seasoned sauce, and topped with cheesy, buttery biscuit pieces before baking to golden perfection. Perfect for a hearty and spicy family meal served in just 45 minutes.
Ingredients
Scale
Vegetable and Sauce Base
- 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)
Chicken and Topping
- 1 pound cooked and shredded chicken
- ¼ cup buffalo sauce
- 16.3 ounce can refrigerated biscuits
- 1 cup shredded cheddar cheese (or pepper jack cheese)
Instructions
- Preheat Oven: Set your oven to 400°F to prepare it for baking the pot pie later.
- Sauté Vegetables: In a dutch oven over medium-high heat, melt ¼ cup butter. Add carrots, onions, celery, and jalapeno, cooking for 5-6 minutes until vegetables begin to soften. Stir in minced garlic and cook for an additional minute to release flavor.
- Create Roux: Sprinkle the flour over the cooked vegetables and stir continuously for 1-2 minutes, letting the flour turn golden brown to deepen the flavor and thicken the sauce.
- Add Broth and Thicken: Gradually pour in the chicken broth while stirring, bringing the mixture to a boil. Continue cooking and stirring until the sauce thickens into a creamy consistency.
- Combine Chicken and Sauce: Stir in 2 tablespoons of chicken wing seasoning, shredded chicken, and buffalo sauce. Mix well to coat the chicken evenly with the flavorful sauce, then remove the pot from heat.
- Prepare Baking Dish: Transfer the chicken and vegetable mixture evenly into a 9 x 13 inch baking dish.
- Prepare Biscuit Topping: Cut each refrigerated biscuit into 9 equal pieces. Melt the remaining ¼ cup butter in a large bowl. Add the biscuit pieces, shredded cheese, and remaining 2 tablespoons chicken wing seasoning to the bowl. Toss everything together until the biscuit pieces are fully coated with butter, cheese, and seasoning.
- Assemble Topping: Evenly spread the coated biscuit pieces over the chicken mixture in the baking dish, creating a cheesy, buttery crust.
- Bake: Place the baking dish on the middle rack of the preheated oven. Bake for 20 minutes until the biscuit topping is golden brown and cooked through.
Notes
- For extra heat, add more jalapeno or buffalo sauce to taste.
- Use pepper jack cheese for a spicier cheese option.
- Make sure to cook the flour long enough to remove the raw taste before adding broth.
- Refrigerated biscuits make this recipe faster and easy to assemble.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
