Description
A hearty and flavorful Chicken Pot Pie with a spicy twist from buffalo sauce. This comforting dish combines tender shredded chicken, sautéed vegetables, and a rich, creamy sauce topped with cheesy, seasoned biscuit pieces baked to golden perfection.
Ingredients
Scale
Filling
- 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
- 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 to ensure it’s hot and ready when the pot pie assembly is complete.
- Sauté Vegetables: Heat ¼ cup of butter in a dutch oven over medium-high heat. Add the diced carrots, onions, celery, and minced jalapeno. Cook for 5-6 minutes until the vegetables soften. Add the minced garlic and sauté for an additional minute to release its aroma.
- Add Flour: Sprinkle the flour over the sautéed vegetables. Stir and cook for 1-2 minutes until the flour turns golden brown, which will help thicken the sauce.
- Make Sauce: Gradually pour in the chicken broth while stirring continuously. Bring the mixture to a boil, then reduce heat and cook while stirring until the sauce thickens.
- Add Seasoning and Chicken: Stir in 2 tablespoons of the chicken wing seasoning, shredded chicken, and buffalo sauce until everything is well combined. Remove the dutch oven from the heat.
- Prepare Baking Dish: Spoon the chicken and vegetable mixture into a 9 x 13 inch baking dish, spreading it evenly.
- 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 cheese, and the remaining 2 tablespoons of chicken wing seasoning to the bowl.
- Toss and Arrange Biscuit Pieces: Toss the biscuit pieces with the butter, cheese, and seasoning until each piece is well coated. Arrange the coated biscuit pieces evenly over the chicken mixture in the baking dish.
- Bake: Place the baking dish on the middle rack of the preheated oven. Bake for 20 minutes or until the biscuit topping is golden brown and cooked through.
Notes
- The chicken wing seasoning adds a flavorful, spicy kick that complements the buffalo sauce; you can adjust the quantity to your spice preference.
- For a milder version, reduce or omit the jalapeno and buffalo sauce.
- You can substitute refrigerated biscuits with homemade biscuit dough for a fresher topping.
- Using shredded cooked chicken from a rotisserie or leftover chicken works well for convenience.
- The dish can be prepared ahead of time and baked fresh when ready to serve.
