Chicken Pot Pie with Buffalo Sauce
This Buffalo Chicken Pot Pie is an easy comfort food meal with a kick. It's made with a creamy chicken filling, buffalo sauce, and a cheesy biscuit topping, giving it a perfect balance of flavors and textures!
Video
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
Calories 681kcal (34%)Carbohydrates 51g (17%)Protein 35g (70%)Fat 38g (58%)Saturated Fat 16g (80%)Polyunsaturated Fat 6gMonounsaturated Fat 12gCholesterol 126mg (42%)Sodium 1654mg (69%)Potassium 588mg (17%)Fiber 3g (12%)Sugar 6g (7%)Vitamin A 4416mg (88%)Vitamin C 7mg (8%)Calcium 240mg (24%)Iron 5mg (28%)
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