Buffalo Chicken Pot Pie
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If you love classic comfort food with a bold, spicy twist, this Buffalo Chicken Pot Pie is about to be your new favorite dinner recipe! It has the creamy chicken filling you crave in a traditional pot pie, plus the irresistible kick of buffalo sauce, and a cheesy biscuit topping that you’re going to love! Cozy, hearty, and surprisingly easy to make, this recipe is perfect for weeknight dinners or game day weekends.
Why you’ll love this recipe
This recipe combines three of my all-time favorite things, buffalo chicken, pot pie, and these cheesy pull apart rolls, which I turned into the topping on this pot pie. When I tell you this buffalo chicken pot pie recipe has it all, I truly mean it. I’m completely and totally in love with this recipe, and I know after just one bite, you will be too!
- It delivers classic comfort with a bold twist! This recipe has everything you love about traditional pot pie, but with buffalo sauce adding a delicious kick of heat and flavor.
- It’s hearty and satisfying! When you’re looking for the ultimate comfort food meal, this is the one you’ll go to. Creamy chicken filling and a cheesy biscuit topping make this a cozy meal that truly feels comforting.
- It has familiar flavors but with a fun upgrade! It combines two comfort food favorites, buffalo chicken and pot pie, into one easy, exciting dinner.
Ingredients
Here I explain the best ingredients for this buffalo chicken pot pie recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Butter
- Carrots, onions, and celery – this combination of vegetables is known as mirepoix, and forms the foundational flavor of the chicken pot pie filling.
- Jalapeno – added to this pot pie for another kick of spice. Feel free to leave it out for a mild buffalo chicken pot pie.
- Garlic
- Flour
- Chicken broth
- Chicken wing seasoning – in this recipe, both the pot pie filling and cheesy biscuit topping are seasoned with my favorite chicken wing dry rub. Click the link to the left to grab the recipe. It’s made with 6 simple ingredients, that are probably already in your pantry, including salt, chili powder and garlic powder. You can also find buffalo seasoning online, or in the spice aisle at most major grocery stores, if you prefer not to make your own.
- Cooked, shredded chicken breast meat – this recipe gives you the perfect excuse to purchase a rotisserie chicken at the grocery store. Remove and shred the breast meat from the cooked chicken to add it to the pot pie filling. You can also use this Instant Pot Shredded Chicken recipe, or this Crock Pot buffalo chicken recipe, to make chicken for the filling.
- Buffalo sauce – I love Frank’s RedHot Buffalo Wing Sauce, but feel free to use your favorite brand of buffalo hot sauce.
- Refrigerated canned biscuits – any 16 ounce can of unflavored biscuits will work for this recipe.
- Cheddar cheese (or pepper jack cheese, for more spice) – I recommend grating your own cheese as home, as it melts better, but a bag of pre-shredded cheese will also work.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Prepare the pot pie filling. Melt butter in a large dutch oven on the stove. Cook diced carrots, onions, celery, jalapeno, and minced garlic in the butter. Sprinkle flour over the vegetables and stir until they’re coated in the flour and it starts to turn golden brown. Stir in chicken broth and bring the mixture to a boil. Cook and stir until the mixture thickens, then add shredded chicken, seasoning and buffalo sauce. Stir to combine, then remove the pot from the stove.
- Prepare the biscuit topping. Cut each refrigerated biscuit into 9 equal pieces. Toss the biscuits with melted butter, shredded cheese, and seasoning.
- Assemble and bake the pot pie. Transfer the pot pie filling from the pot into a 9 inch x 13 inch baking dish. Sprinkle the biscuit topping evenly over the filling. Place on the middle rack in a preheated 400°F oven and bake for 20 minutes, or until the cheesy biscuit crust on top is golden brown. Remove from the oven and optionally garnish with chopped fresh cilantro or diced green onions.
My favorite way to serve this buffalo chicken pot pie is with this blue cheese salad on the side. The pairing is just perfect!
Storage and reheating
Store leftover buffalo chicken pot pie in an airtight container in the fridge for up to 5 days.
If you have an air fryer, I recommend reheating individual portions of the pot pie in the air fryer. You’ll want to place a serving of the pot pie in an oven-safe dish that will fit in your air fryer and air fry at 400°F for 4 minutes. This will heat up the filling, without making the biscuit topping soggy.
If you don’t have an air fryer, I recommend doing the same thing in the oven at 400°F, but you’ll have to leave it in the oven for at least 8-10 minutes to heat it up.
Chicken Pot Pie with Buffalo Sauce
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 (click link for the recipe)
- 1 pound cooked and shredded chicken
- ¼ cup buffalo sauce
- 16.3 ounce can refrigerated biscuits
- 1 cup shredded cheddar cheese, or pepper jack cheese
Equipment
- 6.5 quart dutch oven or large pot
Instructions
- Preheat the oven to 400°F.
- Heat ¼ cup butter in a dutch oven, over medium-high heat. Add the carrots, onions, celery and jalapeno, cook for 5-6 minutes. Add the minced garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables and cook while stirring for 1-2 minutes or until the flour is golden brown.
- Slowly stir in the broth and heat to a boil. Cook and stir until the mixture thickens.
- Add 2 tablespoons chicken wing seasoning, the shredded chicken, and buffalo sauce. Stir to combine. Remove the skillet from the heat.
- Spoon the chicken mixture into a 9 inch x 13 inch baking dish.
- Cut each of the refrigerated biscuits into 9 equal pieces. Melt the remaining ¼ cup butter in a large bowl, then add the pieces of biscuit dough, shredded cheddar cheese and remaining 2 tablespoons chicken wing seasoning to the bowl.
- Toss everything together until the biscuit pieces are coated in the butter, cheese and seasoning. Arrange the biscuit pieces evenly over the chicken mixture in the baking dish.
- Place in the oven on the middle rack and bake for 20 minutes.
Notes
- For the seasoning in this recipe, you can use my homemade chicken wing seasoning, or find this buffalo seasoning online, or in the spice aisle at major grocery stores.
- For the chicken, you can purchase a rotisserie chicken at the grocery store. Remove and shred the breast meat from the cooked chicken to add it to the pot pie filling. You can also use this Instant Pot Shredded Chicken recipe, or this Crock Pot buffalo chicken recipe.
- Always cook the pot pie on the middle rack of the oven. This will ensure even distribution of heat and will guarantee that the filling is warm and bubbly, while the cheesy biscuit crust is brown and crispy.
- Make-ahead option: You can make the filling up to 5 days in advance and store it in an airtight container in the refrigerator until you’re ready to assemble and bake the pot pie. I do not recommend assembling the pot pie ahead of time with the biscuit dough. It will affect the final texture of the baked cheesy biscuit crust.
- You can also make a double batch of the filling and freeze it for later. You’ll want to freeze the pot pie filling in a freezer-safe bag for up to 3 months. Before making the pot pie, I recommend defrosting the filling overnight in the refrigerator. You can then make the recipe exactly as instructed.
Nutrition Facts
More buffalo chicken recipes
I have been called “the Queen of buffalo sauce”, so of course I have dozens of delicious buffalo chicken recipes to choose from! Let’s start with these 4 popular recipes.
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