Description
This Chicken Pot Pie with Buffalo Sauce is a spicy twist on the classic comfort food, combining a creamy chicken and vegetable filling with a buttery, cheesy biscuit topping infused with buffalo wing seasoning. Perfectly baked to golden perfection, this dish delivers a delightful balance of bold flavors and hearty textures that will satisfy any craving.
Ingredients
Scale
Filling
- 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)
- 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)
- Remaining ¼ cup butter (melted)
- Remaining 2 tablespoons chicken wing seasoning
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it reaches the right temperature by the time the pot pie is prepared for baking.
- Cook Vegetables: Heat ¼ cup butter in a dutch oven or large skillet over medium-high heat. Add the diced carrots, onions, celery, and minced jalapeno. Sauté for 5-6 minutes until vegetables soften. Add minced garlic and cook for an extra minute to release its aroma.
- Add Flour: Sprinkle the â…“ cup of all-purpose flour over the cooked vegetables. Stir and cook for 1-2 minutes until the flour turns golden brown, which helps form the roux that will thicken the filling.
- Make Sauce: Gradually stir in the 2 cups of chicken broth, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce heat to a simmer and cook until the sauce thickens to a creamy consistency.
- Combine Filling Ingredients: Stir in 2 tablespoons of chicken wing seasoning along with the shredded cooked chicken and buffalo sauce. Mix well to coat the chicken evenly with the spicy sauce. Remove from heat.
- Prepare Baking Dish: Transfer the chicken mixture evenly into a 9 inch by 13 inch baking dish, spreading it out to create a base layer.
- 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 (or pepper jack), and the remaining 2 tablespoons of chicken wing seasoning. Toss everything together so that the biscuit pieces are well coated in butter, cheese, and seasoning.
- Assemble Topping: Evenly spread the biscuit mixture over the chicken filling in the baking dish, making sure the pieces are distributed uniformly.
- Bake: Place the assembled dish on the middle rack of the preheated oven. Bake for 20 minutes or until the biscuit topping turns golden brown and cooked through.
Notes
- You can substitute pepper jack cheese for cheddar if you want a bit more spice in the topping.
- For a milder version, reduce or omit the jalapeno and buffalo sauce.
- Use cooked rotisserie chicken to save time.
- Make sure to cut the biscuits evenly for uniform baking.
- If you want a thicker filling, add a little more flour during the roux step or reduce the broth slightly.
