Description
A savory Chicken Pot Pie with a spicy buffalo twist, featuring a creamy vegetable and shredded chicken filling topped with seasoned biscuit pieces and melted cheddar cheese. This comforting casserole combines classic pot pie elements with bold flavors for a quick and hearty 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 the oven to 400°F to prepare for baking the pot pie.
- Cook Vegetables: Heat ¼ cup butter in a Dutch oven over medium-high heat. Add the diced carrots, onions, celery, and minced jalapeno. Cook for 5-6 minutes until the vegetables begin to soften. Add minced garlic and cook for another minute to release its aroma.
- Add Flour: Sprinkle the flour over the cooked vegetables. Stir constantly and cook for 1-2 minutes until the flour turns golden brown, which helps to remove the raw flour taste and thickens the filling.
- Add Broth & Thicken: Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a boil and cook, stirring frequently, until it thickens into a creamy sauce consistency.
- Combine Chicken & Sauce: Stir in 2 tablespoons of chicken wing seasoning, shredded chicken, and buffalo sauce. Mix well to evenly coat the chicken with the spicy buffalo flavor. Remove from heat.
- Prepare Baking Dish: Transfer the chicken mixture evenly into a 9×13 inch baking dish, spreading it out as the pie base.
- 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, shredded cheese, and remaining 2 tablespoons of chicken wing seasoning together until the biscuit pieces are well coated.
- Assemble Topping: Evenly spread the coated biscuit pieces over the chicken filling layer in the baking dish. This topping will create a golden, cheesy crust during baking.
- Bake: Place the assembled dish in the oven on the middle rack and bake for 20 minutes or until the biscuit topping is golden brown and cooked through.
Notes
- You can substitute pepper jack cheese for cheddar to add more spice.
- Use pre-cooked shredded chicken to save time; rotisserie chicken works well.
- Adjust buffalo sauce amount based on your preferred spice level.
- For a gluten-free version, substitute all-purpose flour and biscuits with gluten-free alternatives.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
