If you’re craving a comfort food classic with a spicy, tangy twist, the Chicken Pot Pie with Buffalo Sauce Recipe is your new best friend in the kitchen. This dish takes the traditional, cozy chicken pot pie and kicks it up a notch by infusing it with bold buffalo flavors, tender shredded chicken, and a crispy, cheesy biscuit topping that’s simply irresistible. Perfect for sharing with family or impressing friends, it combines creamy warmth and a little zing all in one satisfying bite.
Ingredients You’ll Need
Getting started with this Chicken Pot Pie with Buffalo Sauce Recipe is a breeze thanks to its straightforward ingredients. Each one plays an important role, contributing rich flavor, vibrant color, or the perfect texture to make every spoonful memorable.
- Butter (½ cup, divided): Adds richness and helps to sauté the veggies, plus coats the biscuit topping for a golden finish.
- Carrots (1 cup, peeled and diced): Bring natural sweetness and a pop of bright color to the savory filling.
- Onions (1 cup, diced): Provide a foundational savory depth to the stew-like base.
- Celery (1 cup, diced): Adds earthiness and that classic pot pie crunch in every bite.
- Jalapeno (1, minced): Offers a subtle heat that complements the buffalo sauce perfectly.
- Garlic (3 cloves, minced): Infuses the filling with aromatic, robust flavor.
- All-purpose flour (⅓ cup): Thickens the filling into that creamy, luscious consistency.
- Chicken broth (2 cups): Forms the flavorful base that binds all the ingredients together.
- Chicken wing seasoning (4 tbsp, divided): Adds a spicy, savory punch, making this pot pie truly special.
- Cooked shredded chicken (1 lb): The hearty protein that makes this dish satisfying and filling.
- Buffalo sauce (¼ cup): Brings the signature tang and heat that sets this pot pie apart.
- Refrigerated biscuits (16.3 oz can): Create a fluffy, golden biscuit topping with a cheesy, buttery twist.
- Shredded cheddar or pepper jack cheese (1 cup): Adds melty, sharp flavor that balances the buffalo sauce heat beautifully.
How to Make Chicken Pot Pie with Buffalo Sauce Recipe
Step 1: Sauté the Vegetables
Start by preheating your oven to 400°F to get it ready for that final bake. Then, melt ¼ cup of butter in a dutch oven over medium-high heat and toss in diced carrots, onions, celery, and minced jalapeno. Cook these together for 5-6 minutes until they start to soften and the aromas fill your kitchen. Finally, add the minced garlic and cook for another minute – this step builds the flavorful base that makes the filling so irresistible.
Step 2: Make the Roux and Thicken
Sprinkle the all-purpose flour over your softened veggies and stir constantly for 1-2 minutes until the flour takes on a light golden color. This step is crucial because it cooks out the raw flour taste and gets the filling ready to absorb liquid, creating that thick, comforting texture we adore in pot pies.
Step 3: Add Broth and Bring to a Boil
Slowly pour in the chicken broth while stirring continuously. Bring the mixture to a boil and then reduce the heat, cooking and stirring until the filling thickens to the perfect creamy consistency. This luscious base will carry all your favorite flavors and make every spoonful deliciously cozy.
Step 4: Season and Combine Chicken
Sprinkle in 2 tablespoons of chicken wing seasoning, then stir in the shredded chicken and buffalo sauce. The buffalo sauce adds that signature tang and heat, while the seasoning layers on extra bold flavor. Mix everything together thoroughly, then remove your skillet from the heat to prepare for assembly.
Step 5: Assemble the Filling in the Baking Dish
Pour the savory chicken mixture into a 9-inch by 13-inch baking dish, spreading it evenly. This is the hearty core of your pot pie, loaded with vegetables, shredded chicken, and spicy buffalo goodness.
Step 6: Prepare the Cheesy Biscuit Topping
Cut each refrigerated biscuit into nine equal pieces and place them in a large bowl. Melt the remaining ¼ cup of butter, then pour it over the biscuit pieces. Add the shredded cheddar or pepper jack cheese along with the remaining 2 tablespoons of chicken wing seasoning. Toss everything gently, ensuring each biscuit piece is well-coated in the buttery, cheesy, and spicy blend. This topping will bake up golden and irresistible.
Step 7: Bake Your Buffalo Chicken Pot Pie
Arrange the biscuit pieces evenly over the filling in the baking dish. Pop your creation onto the middle oven rack and bake for 20 minutes. What comes out is a bubbling, golden masterpiece with crispy, cheesy bites on top and spicy-smooth filling below.
How to Serve Chicken Pot Pie with Buffalo Sauce Recipe
Garnishes
Fresh garnishes can elevate your dish and balance the heat of the buffalo sauce. A generous sprinkle of chopped green onions or fresh parsley adds a vibrant pop of color and freshness. For an extra tangy kick, drizzle a little ranch or blue cheese dressing right before serving.
Side Dishes
This hearty pot pie pairs beautifully with crisp side salads, like a simple mixed greens salad with a light vinaigrette or crunchy celery sticks to echo the flavors inside. For a more indulgent meal, roasted garlic mashed potatoes or creamy coleslaw add texture contrast and extra comfort.
Creative Ways to Present
Try making individual portions using ramekins for a charming, personal touch — perfect for dinner parties or cozy nights in. You can also serve the filling over fluffy rice or cauliflower rice for a creative twist on presentation that keeps things fun and less carby.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Chicken Pot Pie with Buffalo Sauce Recipe keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually marry nicely after a day, making it perfect for an easy lunch or dinner the next day.
Freezing
If you want to save some for the future, assemble the pot pie up through the biscuit topping but don’t bake it. Cover tightly with foil and freeze for up to 2 months. When ready to enjoy, bake it straight from the freezer with a little extra time to ensure it’s heated through and the biscuits are golden.
Reheating
Reheat leftovers in a 350°F oven for about 15-20 minutes to maintain the best texture, especially to keep the biscuit topping crisp. Microwaving works for a quick fix but may result in a softer biscuit.
FAQs
Can I use homemade biscuit dough instead of refrigerated biscuits?
Absolutely! Homemade biscuit dough will work wonderfully and lets you control the flavor and texture. Just cut your dough into pieces and proceed with the recipe as directed for that buttery, cheesy topping.
Is there a way to make this recipe less spicy?
Yes. You can reduce or omit the jalapeno and decrease the buffalo sauce quantity to adjust the heat level. Using a milder wing seasoning or swapping for a mild sauce gives the dish a gentler kick without losing its essence.
Can I substitute chicken with another protein?
Grilled turkey or even cooked shredded pork can be great alternatives. Just make sure the protein is cooked and shredded before adding to the filling to keep the cooking times consistent.
Is this recipe gluten-free?
Not in its original form because of the flour and refrigerated biscuits. However, you can use gluten-free flour to thicken the filling and find gluten-free biscuit dough or rolls to maintain the delicious biscuit topping.
How spicy is this Chicken Pot Pie with Buffalo Sauce Recipe?
The recipe has a nice balance of heat and flavor — the jalapeno and buffalo sauce bring some spice, but it’s not overwhelmingly hot. The cheesy topping helps to mellow out the heat, making it approachable for those who love a moderate kick.
Final Thoughts
Trust me when I say this Chicken Pot Pie with Buffalo Sauce Recipe is an absolute game-changer if you love comfort food with a zesty twist. From the flavors packed inside the creamy filling to that golden, cheesy biscuit topping, every bite feels like a warm hug with a little exciting kick. Whether it’s a cozy weeknight dinner or a crowd-pleaser at your next gathering, this pot pie is guaranteed to become a favorite. So grab your ingredients and dive into a delicious, spicy comforting experience you won’t forget!
Print
Chicken Pot Pie with Buffalo Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie with Buffalo Sauce elevates a classic comfort dish by adding a spicy twist using buffalo sauce and chicken wing seasoning. Tender shredded chicken and a medley of sautéed vegetables enveloped in a creamy sauce are topped with cheesy, buttery biscuit pieces baked to golden perfection. It’s a perfect hearty, flavorful meal for a weeknight dinner that combines the zest of buffalo wings with the homey goodness of a pot pie.
Ingredients
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 the oven to 400°F (200°C) to prepare for baking the pot pie.
- Sauté Vegetables: In a dutch oven over medium-high heat, melt ¼ cup of butter. Add diced carrots, onions, celery, and minced jalapeno; cook for 5-6 minutes until the vegetables start to soften. Then add the minced garlic and cook for an additional minute to release its aroma.
- Create Roux: Sprinkle ⅓ cup flour over the vegetables and stir continuously for 1-2 minutes until the flour is golden brown, which will help thicken the filling.
- Add Broth and Thicken: Slowly stir in the 2 cups of chicken broth, raising the heat to bring the mixture to a boil. Stir continuously until the mixture thickens into a creamy consistency.
- Mix in Chicken and Seasoning: Add 2 tablespoons of chicken wing seasoning, shredded chicken, and buffalo sauce into the thickened filling. Stir well to combine all ingredients evenly. Remove from heat.
- Prepare Baking Dish: Pour the chicken and vegetable filling into a 9×13 inch baking dish, spreading it out evenly.
- Prepare Biscuit Topping: Cut each refrigerated biscuit into 9 equal pieces. In a large bowl, melt the remaining ¼ cup butter. Add biscuit pieces, shredded cheddar cheese, and the remaining 2 tablespoons of chicken wing seasoning. Toss everything together until biscuit pieces are fully coated in butter, cheese, and seasoning.
- Assemble Topping: Evenly distribute the coated biscuit pieces over the chicken filling in the baking dish, covering the entire surface.
- 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
- For extra heat, add more jalapeno or use a hotter pepper.
- Substitute cooked rotisserie chicken for convenience.
- Use pepper jack cheese for a spicier cheesy flavor.
- Chicken wing seasoning can be homemade or store-bought; adjust salt accordingly.
- Make sure to evenly coat biscuit pieces to ensure flavor and a golden crust.
