If you love comforting, flavorful dishes that bring a little kick to your dinner table, this Buffalo Chicken Pot Pie with Cheddar Biscuit Topping Recipe is about to become your new favorite. It blends tender, shredded chicken tossed in spicy buffalo sauce with a hearty vegetable medley and a thick, creamy base, all topped with cheesy, buttery biscuit pieces that bake up golden and irresistible. Every bite is a perfect harmony of rich, spicy, and cheesy goodness that makes this pot pie a bold twist on a classic family favorite. Get ready to fall in love with this mouthwatering meal that’s as satisfying as it is downright delicious.
Ingredients You’ll Need
This recipe calls for a handful of simple, pantry-friendly ingredients that combine to create an amazing balance of flavor and texture. Each one plays an important role, from the depth the vegetables add to the zing of the buffalo sauce and the melty, savory cheddar in the topping.
- Butter (½ cup, divided): Provides richness and helps cook the veggies as well as coat the biscuit topping for a golden finish.
- Carrots (1 cup, peeled and diced): Adds natural sweetness and a slight crunch to the pot pie filling.
- Onions (1 cup, diced): Brings depth and savory notes to balance the spice.
- Celery (1 cup, diced): Offers freshness and subtle bitterness that enhances the overall mix.
- Jalapeno (1, minced): Kicks up the heat, pairing perfectly with the buffalo sauce.
- Garlic (3 cloves, minced): Adds aromatic warmth and complexity.
- All-purpose flour (â…“ cup): Acts as a thickener to create that luscious pot pie gravy.
- Chicken broth (2 cups): Forms the flavorful base of the filling’s sauce.
- Chicken wing seasoning (4 tablespoons, divided): Packs a punch of seasoning that elevates the buffalo chicken flavor.
- Cooked and shredded chicken (1 pound): The hearty, protein-packed star of the dish.
- Buffalo sauce (¼ cup): Infuses the filling with classic tangy, spicy buffalo flavor.
- Refrigerated biscuits (16.3-ounce can): Convenient and perfect for the biscuit topping that’s buttery and cheesy.
- Shredded cheddar cheese (1 cup, or pepper jack): Melts beautifully into the biscuit topping adding sharpness and gooeyness.
How to Make Buffalo Chicken Pot Pie with Cheddar Biscuit Topping Recipe
Step 1: Prepare the Veggie Base
Start by heating ¼ cup of butter in a dutch oven over medium-high heat. Toss in the diced carrots, onions, celery, and minced jalapeno. Let them cook for 5 to 6 minutes until they begin to soften, then add the garlic and sauté for another minute. This step builds the aromatic, flavorful foundation for the filling.
Step 2: Make the Thickened Sauce
Sprinkle the flour evenly over the cooked vegetables and stir constantly for 1 to 2 minutes, letting it turn a light golden color. This step cooks out the raw flour taste and will ensure your sauce thickens beautifully. Slowly pour in the chicken broth while stirring continuously, then bring the mixture to a boil. The sauce will start to thicken as it heats—this creamy gravy is what the filling is all about.
Step 3: Add Chicken and Buffalo Flavor
Mix in 2 tablespoons of the chicken wing seasoning, the shredded chicken, and the buffalo sauce. Stir everything until well combined, then remove the pot from the heat. This spiced, saucy chicken mixture is the heart of your Buffalo Chicken Pot Pie with Cheddar Biscuit Topping Recipe.
Step 4: Prepare the Biscuit Topping
Cut each biscuit from the refrigerated can into 9 smaller pieces. Melt the remaining ¼ cup butter in a large bowl, then toss the biscuit pieces with the shredded cheddar cheese and the rest of the chicken wing seasoning. Coating these biscuit bites in butter and cheese before baking creates that irresistible golden crust with pockets of melty cheese in every bite.
Step 5: Assemble and Bake
Transfer the chicken filling to a 9 by 13 inch baking dish and evenly spread out the coated biscuit pieces on top. Bake the whole dish on the middle rack of your preheated 400°F oven for 20 minutes, or until the biscuits are puffed and golden. This step finishes your Buffalo Chicken Pot Pie with Cheddar Biscuit Topping Recipe, turning it into a bubbling, cozy masterpiece.
How to Serve Buffalo Chicken Pot Pie with Cheddar Biscuit Topping Recipe
Garnishes
For some fresh contrast, a sprinkle of chopped green onions or freshly chopped cilantro adds a pop of color and a little brightness to cut through the richness. A drizzle of ranch or blue cheese dressing on top brings a cooling balance to the spicy filling, elevating every mouthful.
Side Dishes
This hearty pot pie pairs beautifully with light, crisp sides like a simple mixed green salad or roasted asparagus. You can even serve it alongside some celery sticks for a nod to that classic buffalo wing pairing, which adds lovely crunch and freshness.
Creative Ways to Present
Feel like making it special? Serve the pot pie in individual ramekins for personal portions that look as charming as they taste. Or, scoop out the filling and pile it on top of a plate, then artistically arrange the biscuit topping around it to create a rustic, shareable feel for family-style dinners.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them tightly covered in the refrigerator for up to 3 days. This keeps the biscuit topping nicer and the filling tasting fresh. You’ll find the flavors even deepen overnight, making for an excellent next-day meal.
Freezing
You can freeze your Buffalo Chicken Pot Pie with Cheddar Biscuit Topping Recipe either before baking or after it’s fully cooked. Wrap the dish (or portions) tightly with plastic wrap and foil to protect it from freezer burn. It will keep well for up to 2 months, perfect for meals that need a little advanced prep.
Reheating
To reheat, bake the frozen pot pie at 350°F until warmed through, usually about 25 to 30 minutes. If reheating refrigerated leftovers, cover loosely and heat for 15 to 20 minutes at 350°F, or until the biscuit topping is warmed and the filling is bubbly again.
FAQs
Can I make this recipe with fresh biscuit dough instead of refrigerated?
Absolutely! Fresh biscuit dough works great here. Just be mindful of the baking time as it might need a few extra minutes to fully cook through. The fresh dough will give a lovely texture to the topping.
How spicy is this Buffalo Chicken Pot Pie with Cheddar Biscuit Topping Recipe?
The heat level is moderate, thanks to the buffalo sauce and jalapeno. If you prefer mild, reduce or omit the jalapeno and use a milder buffalo sauce. For heat lovers, add extra jalapenos or hot sauce to amp it up.
Can I substitute chicken for another protein?
Yes, turkey or even shredded rotisserie chicken works wonderfully. For a vegetarian version, swap the chicken with hearty mushrooms and use vegetable broth for a tasty twist.
Is there a way to make this gluten-free?
You can use gluten-free flour for thickening and substitute the biscuits with a gluten-free biscuit dough or topping alternative. Just be sure to check labels on seasoning mixes and buffalo sauce as well.
Why is the biscuit topping so cheesy and flavorful?
Coating the biscuit pieces in melted butter, cheddar cheese, and seasoning before baking ensures every bite is rich and packed with flavor. The cheese melts into the biscuit dough, creating pockets of gooey, savory goodness.
Final Thoughts
Once you try this Buffalo Chicken Pot Pie with Cheddar Biscuit Topping Recipe, it’s sure to become a go-to comfort food in your repertoire. It’s hearty, spicy, cheesy, and utterly satisfying—a dish that welcomes family and friends with its delicious aroma and unforgettable taste. Don’t wait for a special occasion; whip this up and enjoy a fantastic, cozy meal any night of the week!
Print
Buffalo Chicken Pot Pie with Cheddar Biscuit Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
A comforting Chicken Pot Pie with a spicy twist from buffalo sauce and chicken wing seasoning, topped with buttery biscuit pieces coated in shredded cheddar cheese. This hearty dish combines tender shredded chicken, sautéed vegetables, and a creamy broth base baked to golden perfection for a delicious meal ideal for family dinners.
Ingredients
Filling Ingredients
- ¼ cup butter
- 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
- 2 tablespoons chicken wing seasoning
- 1 pound cooked and shredded chicken
- ¼ cup buffalo sauce
Topping Ingredients
- 16.3 ounce can refrigerated biscuits
- ¼ cup butter
- 1 cup shredded cheddar cheese (or pepper jack cheese)
- 2 tablespoons chicken wing seasoning
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to get it ready for baking the pot pie.
- Cook Vegetables: Heat ¼ cup butter in a dutch oven over medium-high heat. Add the 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, releasing the aroma.
- Add Flour and Cook: Sprinkle the all-purpose flour evenly over the vegetables. Stir continuously and cook for 1-2 minutes until the flour becomes golden brown, which helps thicken the filling later.
- Add Broth and Thicken: Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a boil and continue stirring until it thickens into a gravy-like consistency.
- Mix in Seasoning and Chicken: Add 2 tablespoons of chicken wing seasoning, the shredded chicken, and buffalo sauce to the thickened mixture. Stir well to combine all the flavors uniformly. Then remove the dutch oven from heat.
- Transfer to Baking Dish: Spoon the prepared chicken and vegetable mixture into a 9 inch by 13 inch baking dish, spreading it out evenly.
- Prepare Biscuit Topping: Cut each refrigerated biscuit into 9 equal pieces. Melt the remaining ¼ cup butter in a large bowl. Add the biscuit pieces, shredded cheddar cheese, and the remaining 2 tablespoons of chicken wing seasoning to the bowl. Toss everything together until the biscuit pieces are fully coated with butter, cheese, and seasoning.
- Assemble and Arrange Biscuit Topping: Evenly distribute the coated biscuit pieces over the chicken filling in the baking dish, creating a delicious cheesy crust topping.
- Bake: Place the baking dish on the middle oven rack and bake for 20 minutes, or until the biscuit topping is golden brown and cooked through.
Notes
- You can substitute pepper jack cheese for a spicier flavor or use mild cheddar for a milder taste.
- Make sure to shred the chicken finely to ensure even mixing with the filling.
- If you prefer a thicker filling, simmer the filling mixture a bit longer before transferring to the baking dish.
- Baking time may vary slightly depending on the oven, so check that biscuits are golden and cooked inside.
- For less heat, reduce or omit the jalapeno and buffalo sauce.
