Description
This Chicken Pot Pie with Buffalo Sauce is a fiery twist on the classic comfort food. Tender shredded chicken, sautéed vegetables, and a spicy buffalo sauce combine beneath a cheesy biscuit topping seasoned to perfection. Baked to golden, bubbly goodness, this dish offers a satisfying balance of creamy, spicy, and savory flavors that’ll delight fans of bold and hearty meals.
Ingredients
Scale
Vegetable 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)
Chicken Mixture
- 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
- 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 get it ready for baking the pot pie.
- Sauté Vegetables: In a dutch oven over medium-high heat, melt ¼ cup of butter. Add carrots, onions, celery, and minced jalapeno. Cook for 5-6 minutes until vegetables soften. Add minced garlic and cook for an additional minute to release aroma.
- Add Flour: Sprinkle the flour over the sautéed vegetables and stir continuously for 1-2 minutes until the flour turns golden brown, which helps thicken the sauce later.
- Make Gravy: Gradually stir in the chicken broth and bring to a boil. Keep stirring frequently until the mixture thickens into a gravy-like consistency.
- Add Chicken and Sauce: Stir in 2 tablespoons of chicken wing seasoning, shredded chicken, and buffalo sauce. Mix thoroughly and then remove the pot from heat.
- Transfer to Baking Dish: Spoon the chicken and vegetable mixture into a 9-inch by 13-inch baking dish, spreading it evenly.
- Prepare Biscuit Topping: Cut each refrigerated biscuit into 9 equal pieces. In a large bowl, melt the remaining ¼ cup of butter. Toss the biscuit pieces, shredded cheese, and remaining 2 tablespoons of chicken wing seasoning in the melted butter until all pieces are evenly coated.
- Assemble Topping: Distribute the coated biscuit pieces evenly over the chicken mixture in the baking dish, covering the surface.
- Bake: Place the baking dish on the middle oven 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 if you prefer a bit more heat.
- Cooked shredded chicken can be from rotisserie, grilled, or boiled chicken breasts or thighs.
- Adjust the amount of buffalo sauce to suit your preferred spice level.
- Serve warm with a side salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
