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Spicy Buffalo Chicken Pot Pie with Cheesy Biscuit Crust

If you love classic comfort food with a bold, spicy twist, this Buffalo Chicken Pot Pie will quickly become a weeknight favorite. It combines a creamy, savory chicken filling with tangy buffalo sauce and a golden, cheesy biscuit topping. Simple to prepare yet hearty and satisfying, this dish is perfect for family dinners, game-day gatherings, or whenever you crave rich, comforting flavors with a little heat.

Golden-brown biscuits topped with herbs cover a hearty chicken and vegetable pot pie in a white dish. A spoon reveals the warm, savory filling.

Why you’ll love this recipe

This recipe blends three favorite comfort-food elements: buffalo chicken, classic pot pie filling, and a cheesy pull-apart biscuit topping transformed into a crispy, golden crust. The result is familiar and comforting yet exciting—savory, creamy, and brightened by buffalo sauce. It’s approachable to make, easy to scale, and ideal for feeding a crowd or prepping ahead.

  1. A bold twist on a classic: The traditional pot pie filling is boosted by tangy buffalo sauce for a pleasant, balanced heat.
  2. Hearty and satisfying: Shredded chicken, aromatic vegetables, and a rich sauce make this a filling entrée that feels like a true comfort meal.
  3. Quick upgrade with familiar ingredients: Uses pantry staples and refrigerated biscuits to create a restaurant-worthy topping without fuss.
Overhead view of cooking ingredients: shredded chicken, broth, diced celery, carrots, hot sauce, onion, jalapeño, biscuits, butter, seasonings, and cheddar cheese

Ingredients

Below are the main ingredients for this Buffalo Chicken Pot Pie, with notes on purpose and simple substitutions where applicable. For precise quantities, see the recipe section further down.

  • Butter – used for sautéing the vegetables and coating the biscuit pieces so they brown nicely.
  • Carrots, onions, and celery – a classic mirepoix base that builds the savory backbone of the filling.
  • Jalapeño – optional, for an extra layer of heat; omit for a milder version.
  • Garlic – adds aromatic depth.
  • All-purpose flour – thickens the sauce to create a creamy filling.
  • Chicken broth – adds savory liquid; use low-sodium if you want to control saltiness.
  • Chicken wing-style seasoning – a dry rub of salt, chili powder, garlic powder and spices flavors both filling and topping. You can use a store-bought buffalo-style seasoning if preferred.
  • Cooked, shredded chicken breast – rotisserie chicken or pre-cooked shredded chicken works well and saves time.
  • Buffalo sauce – Frank’s-style wing sauce or any favorite buffalo hot sauce provides the signature tangy heat.
  • Refrigerated canned biscuits – a convenient base for the biscuit topping; any 16-ounce can of unflavored biscuits is fine.
  • Shredded cheddar cheese (or pepper jack for more spice) – melts into the biscuit pieces for a cheesy, savory topping.

Instructions

These steps guide you through making the filling, preparing the biscuit topping, and baking the pot pie so the filling is creamy and the biscuit crust is golden and crisp. Photos help illustrate the process, but the written steps below provide everything you need.

Chopped vegetables, including carrots, green peppers, onions, and celery, in a large gray pot
Chopped vegetables, including carrots, jalapeno peppers, onions, and celery, in a large gray pot, covered in flour
diced vegetables in a roux mixture in a large pot
shredded chicken covered in seasonings and buffalo sauce in a pot with vegetables
diced uncooked biscuits on a cutting board with a knife
diced biscuits covered in seasoning in a glass bowl
seasoned cubes of uncooked biscuit dough in a glass bowl
buffalo chicken pot pie filling in a baking dish
seasoned cubes of biscuit dough on top of pot pie filling in a baking dish
  1. Prepare the filling: Preheat the oven to 400°F. In a large Dutch oven or heavy pot, melt 1/4 cup butter over medium-high heat. Add diced carrots, onions, celery and minced jalapeño; cook 5–6 minutes until softened. Stir in minced garlic and cook 1 minute more.
  2. Build the sauce: Sprinkle flour over the vegetables and cook while stirring for 1–2 minutes until the flour turns slightly golden. Gradually whisk in chicken broth and bring to a boil. Cook, stirring, until the mixture thickens to a creamy consistency.
  3. Finish the filling: Remove from heat and stir in shredded chicken, 2 tablespoons of chicken wing seasoning (or buffalo seasoning), and buffalo sauce. Taste and adjust seasoning as desired.
  4. Make the biscuit topping: Cut each refrigerated biscuit into nine pieces. Melt the remaining 1/4 cup butter in a large bowl, then toss the biscuit pieces with the butter, shredded cheddar (or pepper jack) and the remaining 2 tablespoons chicken wing seasoning until evenly coated.
  5. Assemble and bake: Spoon the chicken mixture into a 9″ x 13″ baking dish and evenly distribute the seasoned biscuit pieces across the top. Bake on the middle oven rack at 400°F for about 20 minutes, or until the biscuit topping is golden brown and cooked through. Remove and let rest a few minutes before serving. Garnish with chopped cilantro or sliced green onions if desired.

Serve with a crisp salad or cooling blue cheese dressing on the side for a classic wing-house pairing.

Storage and reheating

Store leftover pot pie in an airtight container in the refrigerator for up to 5 days. For best texture when reheating individual portions, place the serving in an oven-safe dish (or an air-fryer-safe dish) and reheat at 400°F. In an air fryer, warm for about 4 minutes; in a conventional oven, heat for 8–10 minutes until the filling is hot and the biscuit topping regains crispness.

Chicken Pot Pie with Buffalo Sauce — Recipe

Servings: 6 | Prep time: 25 minutes | Cook time: 20 minutes | Total time: 45 minutes

Author: Whitney Bond

Ingredients (exact amounts)

  • 1/2 cup butter, divided
  • 1 cup carrots, peeled and diced
  • 1 cup onions, diced
  • 1 cup celery, diced
  • 1 jalapeño, minced (optional)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 4 tablespoons chicken wing seasoning, divided
  • 1 pound cooked, shredded chicken
  • 1/4 cup buffalo sauce
  • 16.3 ounce can refrigerated biscuits
  • 1 cup shredded cheddar cheese (or pepper jack)

Equipment

  • 6.5-quart Dutch oven or large heavy pot
  • 9″ x 13″ baking dish

Notes

  • Use a homemade or store-bought chicken wing/buffalo seasoning to flavor both filling and topping. Adjust the amount of buffalo sauce to control heat level.
  • Rotisserie chicken is an easy shortcut; shredded cooked chicken from the Instant Pot or slow cooker also works.
  • For even baking, position the dish on the middle oven rack so the filling bubbles and the topping browns evenly.
  • Make-ahead: The filling can be prepared up to 5 days in advance and refrigerated. Do not assemble the biscuit topping until ready to bake to preserve the biscuit texture.
  • Freezer option: Freeze the filling (without biscuit topping) for up to 3 months in a freezer-safe bag. Thaw overnight in the refrigerator before assembling and baking.

Nutrition (per serving, approximate)

  • Calories: 681 kcal
  • Carbohydrates: 51 g
  • Protein: 35 g
  • Fat: 38 g
  • Sodium: 1654 mg
Close-up of a baked buffalo chicken pot pie topped with golden biscuit pieces. Garnished with fresh herbs, a serving spoon rests in the dish.

More buffalo chicken recipes

If you enjoy this pot pie, try other buffalo-inspired dishes like buffalo chicken taquitos, a buffalo taco ring, buffalo chicken smash burgers, or buffalo chicken meatballs for more ways to enjoy the spicy, tangy flavors you love.