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Buffalo Chicken Pot Pie with Cheddar Biscuits

Betty Crocker Kitchens
Updated Sep 20, 2016
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Cheesy onion biscuits top a creamy filling that brings all the flavors of Buffalo wings to a crowd-pleasing weeknight casserole.

Buffalo Chicken Pot Pie with Cheddar Biscuits

  • Prep Time 35 min
  • Total 60 min
  • Servings 8
  • Ingredients 12
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Ingredients

  • 3 cups shredded deli rotisserie chicken (about 1 lb)
  • 1/3 cup Frank's® Red Hot® Buffalo Wings Sauce
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/2 cup chopped carrot
  • 1 cup Progresso™ unsalted chicken broth (from 32-oz carton)
  • 6 oz cream cheese, cubed
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 1 cup Original Bisquick™ mix
  • 1/3 cup milk
  • 2 tablespoons sliced green onions

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix chicken and sauce.
  • Step 
    2
    In 12-inch skillet, heat oil over medium heat. Add onion, celery and carrot; cook 6 to 7 minutes or until carrot is tender. Stir in chicken mixture and broth. Add cream cheese cubes and 1 1/4 cups of the Cheddar cheese; stir until completely melted. Pour mixture into baking dish.
  • Step 
    3
    Meanwhile, in small bowl, mix Bisquick™ mix, milk, green onions and remaining 1/4 cup Cheddar cheese until well blended. Spoon 16 tablespoons dough on top of chicken mixture. Bake uncovered 20 to 25 minutes or until casserole is bubbly and biscuits are golden brown.

Nutrition

380 Calories
26g Total Fat
22g Protein
14g Total Carbohydrate
3g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Want to spice it up? Serve with additional sauce on the side.
  • tip 2
    After baking, tops of the biscuits can be brushed with melted butter for extra flavor.
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