clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Buffalo Chicken Pot Pie with Beer-Cheese Biscuits

Buffalo Chicken Pot Pie with Beer-Cheese Biscuits

  • Author: Molly
  • 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:

  1. 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.
  2. 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.
  3. Pour the wet ingredients into the dry and stir until the mixture comes together and is no longer crumbly.
  4. Set aside.

For the Filling:

  1. Preheat the oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. Add in the garlic and thyme (remove the leaves from the stems – add only the leaves to the pan) and cook for another minute.
  6. 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.
  7. 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.
  8. 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.

To Assemble:

  1. 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.
  2. 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.
  3. 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