I have got the motherload for you today when it comes to ideal Super Bowl eats!
Do you watch the Super Bowl, even if your favorite team isn’t in it? We do. Every year.
And since the Patriots are FINALLY not in it (no offense New England fans – it’s just that the rest of us are ready for a new story), we’re actually pretty excited about this year’s match up. I’m pulling for the Chiefs. I love Mahomes, and I’ll always pull for Andy Reid, given his history here in Philly.
If you aren’t in it for the football, at least the commercials are good and the half-time show is always something to talk about the next day.
If for nothing else, you should watch the Super Bowl because it’s an epic excuse to eat ALL THE THINGS. It’s like a final food coma send off until next year’s season.
Speaking of, I made this crazy mash-up recipe for the big day and I couldn’t be more excited to tell you about it. I give you buffalo chicken pot pie! The best of all worlds! A motherload meal, as I said.
This combination includes two of my favorite things ever: buffalo chicken flavors and chicken pot pie. I’m not sure why I didn’t think to pair these two loves of mine together before now. The filling starts out fairly ordinary (and I mean that in an endearing way – there’s nothing boring about pot pie filling!): chicken thighs get seared until golden and full of flavor, veggies get sautéed, a roux is made, which then turns into a cream sauce, and so on. The kicker is the buffalo sauce, of course, and the blue cheese. It takes the flavor of this completely over the top.
It’s spicy, creamy, and chock-full of comfort. My ideal late January-early February food.
I could probably just leave it at that and cover this concoction in standard pie dough, but noooo, we want to go all out. I take back what I said about the buffalo sauce being the kicker, because truth be told, the kicker are the AMAZING beer-cheese buttermilk biscuits that get baked on top of the filling in lieu of pie crust.
Trust me when I say that these biscuits are some of the best I’ve ever had. They’re easy (a heck of a lot easier than pie dough), come together in minutes, and get dropped on top without much fuss. They are impossibly fluffy and moist and have the perfect balance of hoppy beer, butter, and cheddar cheese.
Don’t they just sound dreamy?
And they’re DELICIOUS paired with the spicy buffalo filling. Dan, who usually isn’t a die-hard biscuit person, couldn’t stop picking the biscuits off the top of this. He said that the biscuits were actually his favorite part. And that’s coming from a guy who could eat his weight in buffalo wings or buffalo chicken dip. It’s really saying something.
I love this type of dish for a big Super Bowl spread because it can be made/assembled ahead and baked off right before people arrive, feeds a crowd, and drives home those classic football flavors. It’s just FUN food. People get excited over recipes like this. I speak from lots of experience hosting sports-viewing events at our house.
All that’s missing is a tall frosty beer or margarita – with extra salt, please!
Buffalo Chicken Pot Pie with Beer-Cheese Biscuits
- Total Time: 55 minutes
- Yield: 6 servings 1x
This Buffalo Chicken Pot Pie with Beer-Cheese Biscuits is the best of all worlds and combines two of my favorite things: buffalo chicken and pot pie! It’s spicy, savory, and completely comforting. In lieu of pie dough, impossibly fluffy and moist buttermilk beer -cheese biscuits make this a showstopper! Perfect for the big game!
For the Biscuits:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ½ cup grated sharp cheddar cheese
- 1 stick unsalted butter
- ½ cup cold buttermilk
- ½ cup cold beer (optional – sub with buttermilk if needed)
For the Filling:
- 4 tablespoons unsalted butter
- 1 lb boneless, skinless chicken thighs
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 garlic cloves, minced
- 2 sprigs of fresh thyme
- ¼ cup all-purpose flour
- ½ cup beer (optional – sub with chicken stock if needed)
- ½ cup low-sodium chicken stock
- 2 cups milk (not skim)
- ½ cup buffalo wing hot sauce
- 1 cup frozen peas
- ½ cup half-and-half
- ½ cup crumbled blue cheese (optional)
- Salt and pepper, to taste
Options for Serving:
- Additional buffalo sauce
- Ranch of blue cheese dressing
- Chopped fresh herbs or scallions
- Additional blue cheese crumbles
For the Biscuits:
- Whisk the flour, baking powder, baking soda, sugar, and salt together in a mixing bowl. Stir in the grated cheese until it is coated in the flour.
- Melt the butter in a heat proof mixing cup in the microwave. Once it has cooled slightly, whisk in the buttermilk and beer. If the mixture looks curdled, this is OK! It will incorporate once mixed with the dry ingredients.
- Pour the wet ingredients into the dry and stir until the mixture comes together and is no longer crumbly.
- Set aside.
For the Filling:
- Preheat the oven to 425°F.
- Melt 2 tablespoons of the butter in a Dutch oven or large heat proof skillet (I love large cast iron skillets for dishes like this) set over medium-high heat.
- Season the chicken thighs with a little bit of salt and pepper and add them to the pan. Cook for 4 minutes per side. Remove and set aside.
- Decrease the temperature to medium-low and add the remaining butter to the pan and once it is melted, add the onions, carrots, celery, and a pinch of salt. Cook, stirring frequently, until the veggies are softened, about 5 minutes.
- Add in the garlic and thyme (remove the leaves from the stems – add only the leaves to the pan) and cook for another minute.
- Sprinkle the flour evenly over the veggies and stir well to coat the veggies in the flour. Cook for a few minutes, stirring frequently, or until the flour is starting to turn golden brown in spots.
- Slowly stream in the beer, scraping up the brown bits on the bottom of the pan. Then, stream in the chicken stock. Bring to a simmer and cook, stirring constantly, for a few minutes or until the liquid begins to reduce and thicken. While you wait for this to happen, chop or shred your cooked chicken thighs.
- Whisk in the milk and buffalo sauce and bring to a gentle simmer, stirring frequently. Once it has thickened enough to coat the back of a spoon, add in the diced/shredded chicken, peas, and blue cheese. Taste the mixture and season with more salt and pepper, as needed.
- Remove the pan from the heat and dollop ¼-cup scoops of the biscuit mixture all over the top of the filling. Don’t worry about making them perfect – they’re going to puff up substantially and cover up any imperfections in the oven. You want them to be roughly the same size so they bake evenly.
- Brush the tops of the biscuits with a little buttermilk and place the pan, uncovered, in the oven for 20-25 minutes or until the biscuits are golden and puffed and the filling is bubbly around the edges.
- Allow to cool in the pan for 10 minutes or so before serving with additional buffalo sauce, a drizzle of ranch/blue cheese dressing, blue cheese, or herbs/scallions over top.
- Biscuit batter lightly adapted from here.
- The amount of buffalo sauce used makes a fairly spicy filling – similar to that of a “hot” wing. If you prefer a less spicy flavor, decrease the amount of hot sauce by half and add more, as needed, to meet your spice preference. Remember, once you add it, you can’t take it out! Add and taste as you go.
- To make this ahead, make the filling completely and cool to room temperature. You can also mix up the biscuit dough ahead and cover it with plastic wrap. If you are making this more than a couple hours ahead of time, I would recommend refrigerating both the filling and the biscuit dough. When you are ready to bake, top the filling with the biscuits and place in the oven. You may need to bake the pot pie for a few minutes longer if you are baking it from room temperature or straight from the fridge.
- For leftovers, I suggest reheating the filling with a few splashes of chicken stock or milk. The biscuits will continue to absorb the liquid from the filling as they sit. To maintain the classic sauciness of pot pie filling, a little extra liquid stirred in before reheating is ideal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes (plus cooling time)
- Category: chicken
Keywords: buffalo chicken pot pie, beer cheese biscuits, drop biscuit recipes, chicken pot pie recipes, chicken pot pie with biscuits
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