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

Scale

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

⅓ 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)

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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 ⅓ 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.