Buffalo Hen Biscuit Pot Pie – All the deliciousness of hen pot pie, buffalo wings, and a flaky crust, but with the simplicity of a casserole.

I’ve figured out anything about myself for the duration of this food blogging journey – I get the finest thoughts when I’m hungry! Though I really much reside and breathe food – producing about it, cooking with it, photographing it, I normally skip meals (yikes!). I effortlessly shed observe of time when I’m at the computer system and before I know it, it is supper time.

The plan for this Buffalo Hen Biscuit Pot Pie was born when I was as well stubborn to pull myself away from the computer system, experienced most likely currently skipped two meals, and was producing about these Buttermilk Biscuits. My tummy despatched my mind a concept and advised it that buffalo wings would flavor excellent proper about now, hen pot pie as well! After my mind processed the concept, I knew that my buttermilk biscuits experienced a destiny further than jam and butter.

Consider thick and creamy hen pot pie, with a punch from buffalo wing sauce, topped with fluffy buttermilk biscuits, and served like a comforting and delicious casserole. Never brain, you really do not have to picture. Make my Buffalo Hen Biscuit Pot Pie and you will know just what I am talking about.

The buffalo foundation receives began on the stove major. Then, you insert shredded hen applying this easy trick and pour it into a casserole dish. Best it with blue cheese crumbles, mozzarella cheese, and my Buttermilk Biscuits, fall-biscuit type. Which is proper! No fussing over rolling out a crust or punching out biscuits! I advised you I get my finest thoughts when I’m hungry ) (It’s value mentioning that I DO NOT advise skipping meals!).

Buffalo Hen Biscuit Pot Pie

Yields 8 servings

Calories for each Serving 403 kcal

Buffalo Hen Pot Pie Filling

• 
  2
  lbs .
  boneless, skinless hen breasts
  


• 
  four
  teaspoons
  vegetable or canola oil
  


• 
  1
  medium onion, chopped
  


• 
  1
  cup
  choped little one carrots
  


• 
  2
  celery stalks, chopped
  


• 
  ¼
  cup
  all-intent flour
  


• 
  1
  cup
  hen broth, warmed
  


• 
  ¼
  cup
  (2-ounces) packaged cream cheese, minimize 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-intent flour
  


• 
  1 ½
  tablespoon
  granulated sugar
  


• 
  ¾
  teaspoon
  salt
  


• 
  1
  tablespoon
  baking powder
  


• 
  1
  teaspoon
  baking soda
  


• 
  8
  tablespoons
  unsalted butter, chilled, minimize into 8 pats
  


• 
  ¾
  cup
  buttermilk, cold
  

1. 
   

   Start off making the filling by bringing a large pot of water to a boil. Drop the hen into boiling water and boil until eventually the hen is extensively cooked. Stir often to avoid overflow. Although the hen is continue to incredibly hot, put the breasts into an electric mixer equipped with the paddle attachment. Convert to substantial until eventually the hen is uniformly shredded. Set apart.

   
   


2. 
   

   In a large skillet, heat the oil over medium heat until eventually shimmering. Add the onion, carrots, and celery and cook dinner until eventually softened. Although the veggies are cooking, whisk with each other the flour and broth until eventually dissolved. As soon as the veggies are softened, insert the broth combination. Provide to a boil and reduce the heat to very low to simmer. Simmer until eventually thickened.

   
   


3. 
   

   Add the cream cheese and stir until eventually melted. Add the cayenne pepper sauce and stir to mix. Add the shredded hen and stir to coat.

   
   


4. 
   

   Transfer the filling to a 9x13 casserole dish. Sprinkle with blue cheese and mozzarella. Set apart while making the biscuit dough.

   
   


5. 
   

   Warmth oven to 400°F.

   
   


6. 
   

   In the bowl of a food processor, make the biscuits by adding the flour, sugar, salt, baking powder, baking soda, and butter. Pulse immediately, about 10 periods, just to crack up the butter into pea-sized items.

   
   


7. 
   

   In the pour spout, insert the buttermilk while continuing to pulse. Pulse until eventually the dough is just blended and uniform.

   
   


8. 
   

   With a spoon, fall about 3 tablespoons of the dough onto the casserole. Push marginally with the back again of the spoon to unfold the dough out marginally.

   
   


9. 
   

   Bake for 12 - 15 minutes until eventually the biscuits are golden brown and the filling is bubbling.

   
   

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