Description
A flavorful and comforting Chicken Pot Pie with a spicy buffalo twist, featuring tender shredded chicken, sautéed vegetables, and a cheesy biscuit topping 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
- â…“ 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 the oven: Set your oven to 400°F (204°C) to prepare for baking the pot pie later.
- Sauté vegetables: Melt ¼ cup butter in a dutch oven over medium-high heat. Add carrots, onions, celery, and jalapeno and cook for 5-6 minutes until softened. Add minced garlic and cook for another minute to release its aroma.
- Add flour: Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes until the flour turns golden brown, which helps create a roux for thickening.
- Make the sauce: Gradually stir in the chicken broth, bringing the mixture to a boil. Keep stirring until the sauce thickens to a creamy consistency.
- Combine filling: Add 2 tablespoons of the chicken wing seasoning, shredded chicken, and buffalo sauce to the thickened mixture. Stir well to evenly coat the chicken and vegetables. Remove from heat.
- Prepare baking dish: Transfer the chicken mixture into a 9×13 inch baking dish, spreading it evenly.
- Prepare biscuit topping: Cut refrigerated biscuits into 9 equal pieces each. Melt remaining ¼ cup butter in a large bowl, then add biscuit pieces, shredded cheese, and remaining 2 tablespoons chicken wing seasoning. Toss until all pieces are coated in butter, cheese, and seasoning.
- Assemble pot pie: Distribute the biscuit mixture evenly over the chicken filling in the baking dish, covering the surface.
- Bake: Place the baking dish on the middle oven rack and bake for 20 minutes until the biscuit topping is golden brown and cooked through.
Notes
- You can substitute pepper jack cheese for cheddar if you prefer a spicier kick.
- Adjust the amount of buffalo sauce to your spice tolerance level.
- For a milder version, omit the jalapeno and reduce the chicken wing seasoning.
- Make sure to cook the flour thoroughly to avoid a raw flour taste in the filling.
- Serve hot for best flavor and texture.
