Side Pannel
Buffalo Chicken Biscuit Pot Pie
Buffalo Chicken Biscuit Pot Pie
- Recipe Submitted by maryjosh on 11/17/2017
Ingredients List
- Buffalo Chicken Pot Pie Filling
- 2 pounds boneless, skinless chicken breasts
- 4 teaspoons vegetable or canola oil
- 1 medium onion, chopped
- 1 cup choped baby carrots
- 2 celery stalks, chopped
- ¼ cup all-purpose flour
- 1 cup chicken broth, warmed
- ¼ cup (2-ounces) packaged cream cheese, cut into cubes
- ¼ cup cayenne pepper sauce (like Frank’s RedHot Sauce)
- ¼ cup crumbled blue cheese
- ¼ cup mozzarella cheese, shredded
- Biscuits
- 1 ½ cup all-purpose flour
- 1 ½ tablespoon granulated sugar
- ¾ teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 8 tablespoons unsalted butter, chilled, cut into 8 pats
- ¾ cup buttermilk, cold
Directions
Begin making the filling by bringing a large pot of water to a boil. Drop the chicken into boiling water and boil until the chicken is thoroughly cooked. Stir occasionally to prevent overflow. While the chicken is still hot, place the breasts into an electric mixer fitted with the paddle attachment. Turn to high until the chicken is uniformly shredded. Set aside.
In a large skillet, heat the oil over medium heat until shimmering. Add the onion, carrots, and celery and cook until softened. While the vegetables are cooking, whisk together the flour and broth until dissolved. Once the vegetables are softened, add the broth mixture. Bring to a boil and lower the heat to low to simmer. Simmer until thickened.
Add the cream cheese and stir until melted. Add the cayenne pepper sauce and stir to combine. Add the shredded chicken and stir to coat.
Transfer the filling to a 9x13 casserole dish. Sprinkle with blue cheese and mozzarella. Set aside while making the biscuit dough.
Heat oven to 400°F.
In the bowl of a food processor, make the biscuits by adding the flour, sugar, salt, baking powder, baking soda, and butter. Pulse quickly, about 10 times, just to break up the butter into pea-sized pieces.
In the pour spout, add the buttermilk while continuing to pulse. Pulse until the dough is just combined and uniform.
With a spoon, drop about 3 tablespoons of the dough onto the casserole. Press slightly with the back of the spoon to spread the dough out slightly.
Bake for 12 - 15 minutes until the biscuits are golden brown and the filling is bubbling.
In a large skillet, heat the oil over medium heat until shimmering. Add the onion, carrots, and celery and cook until softened. While the vegetables are cooking, whisk together the flour and broth until dissolved. Once the vegetables are softened, add the broth mixture. Bring to a boil and lower the heat to low to simmer. Simmer until thickened.
Add the cream cheese and stir until melted. Add the cayenne pepper sauce and stir to combine. Add the shredded chicken and stir to coat.
Transfer the filling to a 9x13 casserole dish. Sprinkle with blue cheese and mozzarella. Set aside while making the biscuit dough.
Heat oven to 400°F.
In the bowl of a food processor, make the biscuits by adding the flour, sugar, salt, baking powder, baking soda, and butter. Pulse quickly, about 10 times, just to break up the butter into pea-sized pieces.
In the pour spout, add the buttermilk while continuing to pulse. Pulse until the dough is just combined and uniform.
With a spoon, drop about 3 tablespoons of the dough onto the casserole. Press slightly with the back of the spoon to spread the dough out slightly.
Bake for 12 - 15 minutes until the biscuits are golden brown and the filling is bubbling.
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