If you love comfort food with a spicy twist, this Chicken Pot Pie with Buffalo Sauce Recipe is sure to become your new favorite. Imagine tender shredded chicken swimming in a rich, creamy vegetable sauce, all infused with the tangy kick of buffalo sauce, then topped with cheesy, buttery biscuit pieces that bake to golden perfection. It’s like the best of two worlds—classic pot pie coziness mixed with that bold buffalo flavor everyone adores. Whether it’s a family dinner or a casual get-together, this dish delivers warmth, spice, and plenty of smiles with every bite.
Ingredients You’ll Need
This Chicken Pot Pie with Buffalo Sauce Recipe comes together using ingredients that are simple yet indispensable, each playing a unique role in achieving the perfect balance of flavors and textures. From crisp fresh vegetables to velvety chicken broth and a cheeky punch of buffalo sauce, these components create a dish that’s hearty and exciting all at once.
- ½ cup butter (divided): Essential for sautéing vegetables and adding richness to the biscuit topping.
- 1 cup carrots (peeled and diced): Adds natural sweetness and vibrant color to the filling.
- 1 cup onions (diced): Provides a savory depth that forms the flavor base.
- 1 cup celery (diced): Brings subtle crunch and freshness to the mixture.
- 1 jalapeno (minced): Introduces a gentle heat to complement the buffalo sauce.
- 3 cloves garlic (minced): Infuses the filling with aromatic warmth.
- â…“ cup all-purpose flour: Thickens the filling to creamy perfection.
- 2 cups chicken broth: Creates a luscious sauce base that melds all the flavors beautifully.
- 4 tablespoons chicken wing seasoning (divided): Adds that signature savory-salty punch, ensuring the flavor shines.
- 1 pound cooked and shredded chicken: The star protein that makes the dish hearty and satisfying.
- ¼ cup buffalo sauce: Injects that unmistakable tangy heat we all crave in buffalo dishes.
- 16.3 ounce can refrigerated biscuits: The quick shortcut to a fluffy, buttery, and cheesy crust topping.
- 1 cup shredded cheddar cheese (or pepper jack cheese): Melts wonderfully, adding gooey richness to the biscuit topping.
How to Make Chicken Pot Pie with Buffalo Sauce Recipe
Step 1: Sauté the Vegetables
Start by preheating your oven to 400°F. Then, melt ¼ cup of butter in a Dutch oven over medium-high heat and toss in the carrots, onions, celery, and minced jalapeno. Let these cook for about 5 to 6 minutes until they soften and release their flavors. A final touch of garlic goes in for the last minute to amp up the aroma without burning.
Step 2: Create the Roux
Sprinkle the all-purpose flour over the softened veggies, stirring constantly for 1 to 2 minutes until the flour turns a beautiful golden brown. This step is crucial—it builds the base that will thicken your filling and create that luscious texture you want from a pot pie.
Step 3: Add Broth and Thicken the Filling
Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle boil, and keep stirring until it thickens. This velvety sauce is where all your flavors start to merge into something comforting and irresistible.
Step 4: Mix in Chicken, Buffalo Sauce, and Seasoning
Now it’s time for the flavor bomb: fold in 2 tablespoons of chicken wing seasoning along with the tender shredded chicken and the buffalo sauce. Stir everything together until it’s evenly combined. Once complete, remove the skillet from heat and get ready to assemble your pie.
Step 5: Prepare the Biscuit Topping
Transfer the chicken filling to a 9 inch by 13 inch baking dish for easy layering. Cut each refrigerated biscuit into 9 equal pieces, then melt the remaining ¼ cup of butter in a large bowl. Add the biscuit pieces, shredded cheese, and the remaining 2 tablespoons of chicken wing seasoning into the bowl. Toss everything together so each biscuit piece is wonderfully coated with butter, cheese, and seasoning.
Step 6: Arrange and Bake
Evenly distribute the coated biscuit pieces over the top of the chicken mixture in your baking dish. Pop it into the oven on the middle rack and bake for 20 minutes until the biscuits are puffed, golden brown, and the cheese is melty. Your Chicken Pot Pie with Buffalo Sauce Recipe is ready to serve!
How to Serve Chicken Pot Pie with Buffalo Sauce Recipe
Garnishes
To take your presentation to the next level, sprinkle freshly chopped parsley or green onions on top right after baking. A drizzle of ranch or blue cheese dressing on the side can add a cooling contrast to the spicy buffalo notes, making every bite even more delightful.
Side Dishes
This pot pie pairs beautifully with a crisp, refreshing side salad or classic coleslaw. The veggies add a light crunch and balance out the richness while fresh cucumber slices can bring an additional coolness that complements the bowl of hearty comfort.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins and top with biscuit pieces for a personalized touch. You can also turn leftovers into a sandwich filling by placing slices of the pot pie between toasted bread for a spicy, gooey meal on-the-go.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover Chicken Pot Pie with Buffalo Sauce Recipe tightly with foil or plastic wrap and refrigerate. It will keep well for 3 to 4 days, making for a flavorful, quick meal later on.
Freezing
This dish freezes surprisingly well. Assemble it in a freezer-safe container before the final bake, wrap it securely, and freeze for up to 3 months. When ready, bake directly from frozen, adding extra baking time to ensure it heats through evenly.
Reheating
Reheat leftovers in a 350°F oven for 15 to 20 minutes, uncovered, so the biscuit topping stays crisp instead of getting soggy. Microwaving works too, but it won’t preserve that beautiful biscuit crust as well.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a convenient and flavorful option that works perfectly shredded in this Chicken Pot Pie with Buffalo Sauce Recipe. It saves cooking time without sacrificing taste.
Is there a way to make this dish less spicy?
Yes, simply reduce or omit the jalapeno and adjust the amount of buffalo sauce to your preferred heat level. You can also use a milder buffalo sauce or substitute with hot sauce alternatives.
Can I make this recipe gluten-free?
To make this gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free biscuits. Make sure your chicken wing seasoning and buffalo sauce are also gluten-free.
What are good alternatives to cheddar cheese in the biscuit topping?
Pepper jack cheese offers a nice spicy kick, but you can also use mozzarella for mild creaminess or a sharp white cheddar for an extra tangy finish. Feel free to mix cheeses to customize flavors.
Can I prepare the filling ahead of time?
Definitely! You can make the filling a day before and store it covered in the fridge. When ready, assemble the topping and bake the pot pie fresh for the best texture and flavor.
Final Thoughts
This Chicken Pot Pie with Buffalo Sauce Recipe is one of those dishes you’ll want to make again and again. It’s a beautiful blend of comfort and spice that brings out the best of two classic favorites. Whether you’re feeding a crowd or enjoying a cozy night in, this pot pie delivers joy with every bite. Give it a try—you might just find your new go-to comfort food!
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Chicken Pot Pie with Buffalo Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie with Buffalo Sauce is a flavorful twist on the classic comfort food. Tender shredded chicken is cooked with a medley of sautéed vegetables and seasoned with a spicy buffalo sauce. Topped with cheesy, buttery biscuit pieces instead of traditional pie crust, this hearty dish is baked to golden perfection and perfect for cozy dinners.
Ingredients
Vegetables and Aromatics
- 1 cup carrots, peeled and diced
- 1 cup onions, diced
- 1 cup celery, diced
- 1 jalapeno, minced
- 3 cloves garlic, minced
Butter and Seasonings
- ½ cup butter, divided
- 4 tablespoons chicken wing seasoning, divided
Flour and Broth
- â…“ cup all-purpose flour
- 2 cups chicken broth
Protein
- 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 (200°C) 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 diced carrots, onions, celery, and minced jalapeno. Cook for 5-6 minutes until vegetables begin to soften. Add minced garlic and cook for an additional minute until fragrant.
- Add Flour: Sprinkle â…“ cup all-purpose flour over the vegetables, stirring constantly. Cook for 1-2 minutes until the flour turns golden brown to remove its raw taste.
- Make Sauce: Gradually stir in 2 cups of chicken broth. Bring to a boil, stirring continuously until the mixture thickens into a smooth sauce.
- Incorporate Chicken and Seasoning: Stir in 2 tablespoons of chicken wing seasoning, shredded cooked chicken, and ¼ cup buffalo sauce. Mix well and then remove the skillet from heat.
- Prepare Baking Dish: Spoon the chicken and vegetable mixture into a 9 inch by 13 inch baking dish, spreading evenly.
- Prepare Biscuit Topping: Cut each refrigerated biscuit into 9 pieces. In a large bowl, melt the remaining ¼ cup butter. Add biscuit pieces, shredded cheddar cheese, and the remaining 2 tablespoons of chicken wing seasoning. Toss until the biscuit pieces are fully coated.
- Assemble Pot Pie: Evenly arrange the coated biscuit pieces over the chicken mixture in the baking dish, covering the surface.
- Bake: Place the baking dish on the middle rack of the preheated oven. Bake for 20 minutes until biscuit topping is golden and cooked through.
Notes
- You can substitute pepper jack cheese for cheddar if you prefer a spicier flavor.
- Use cooked rotisserie chicken as a shortcut for shredded chicken.
- Adjust the amount of buffalo sauce depending on your preferred spice level.
- Ensure to cook the flour mixture long enough to avoid a raw flour taste in the sauce.
- If you cannot find chicken wing seasoning, use a mix of garlic powder, paprika, salt, pepper, and cayenne pepper.
