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Chicken Pot Pie with Buffalo Sauce Recipe

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3.9 from 29 reviews

This delicious Chicken Pot Pie with Buffalo Sauce is a spicy twist on a classic comfort food. Tender chicken and mixed vegetables are cooked in a creamy, seasoned sauce with a hint of heat from buffalo sauce, then topped with buttery biscuit pieces coated in cheddar cheese and baked to golden perfection. Ready in just 45 minutes, this easy-to-make dish is perfect for a hearty family dinner or entertaining guests.

  • Total Time: 45 minutes
  • Yield: 6 servings

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 Seasoning

  • ½ cup butter, divided
  • 4 tablespoons chicken wing seasoning, divided

Breadcrumbs and Liquid

  • ⅓ cup all-purpose flour
  • 2 cups chicken broth

Main Ingredients

  • 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)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the pot pie.
  2. Sauté Vegetables: In a dutch oven over medium-high heat, melt ¼ cup butter. Add diced carrots, onions, celery, and minced jalapeno. Cook for 5 to 6 minutes until vegetables are softened, then add minced garlic and cook for an additional minute to release its aroma.
  3. Add Flour: Sprinkle the ⅓ cup of all-purpose flour over the vegetables. Stir continuously for 1 to 2 minutes until the flour turns a golden brown color, which helps develop a flavorful roux for thickening the sauce.
  4. Add Chicken Broth: Slowly pour in the 2 cups of chicken broth, stirring constantly to avoid lumps. Bring the mixture to a boil and let it cook while stirring until it thickens into a creamy consistency.
  5. Mix in Chicken and Seasoning: Stir in 2 tablespoons of chicken wing seasoning, the cooked shredded chicken, and ¼ cup buffalo sauce. Combine thoroughly, then remove the dutch oven from heat.
  6. Transfer to Baking Dish: Spoon the hot chicken mixture evenly into a 9 inch by 13 inch baking dish to form the pot pie base.
  7. 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, and remaining 2 tablespoons of chicken wing seasoning. Toss gently to coat all biscuit pieces with butter, cheese, and seasoning.
  8. Assemble the Pot Pie: Evenly arrange the coated biscuit pieces over the chicken mixture layer in the baking dish, creating a biscuit topping.
  9. Bake: Place the baking dish on the middle rack of the preheated oven and bake for 20 minutes, or until the biscuits are golden brown and cooked through.

Notes

  • You can substitute pepper jack cheese for cheddar if you prefer a spicier cheese flavor.
  • Use cooked rotisserie chicken for convenience and extra flavor.
  • Adjust the amount of buffalo sauce based on your desired spice level.
  • For a smoother sauce, whisk the flour into melted butter before adding vegetables, if preferred.
  • Serve hot and be careful of bubbling filling when cutting into the pot pie.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/chicken-pot-pie-with-buffalo-sauce-recipe/