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
Scale
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.
