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Buffalo Chicken Pot Pie

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 6 servings
Author: Lisa Longley


  • 2 10.5 ounce cans of condensed cream of chicken soup
  • 1 TBSP unsalted butter
  • 2 celery ribs diced
  • 1/2 a yellow onion diced
  • salt and pepper
  • 1 cup buffalo sauce
  • 2 cups diced cooked chicken
  • 1 cup frozen peas and carrots
  • 1/2 cup crumbled blue cheese
  • 2 cups shredded mozzarella
  • 10.2 ounce container the half container of refrigerated flakey layer biscuit dough
  • 1/4 tsp paprika optional


  • In a medium sauce pan, melt the butter. Add the celery and onion and season with salt and pepper. Cook until translucent.
  • In the bottom of a 3 quart casserole dish, combine the condensed soup and buffalo sauce. Then stir in the chicken, frozen vegetables, sautéed vegetables, and cheese.
  • Divide the biscuits in half and place on top of mixture. Sprinkle with paprika and bake uncovered for 30 minutes. At 30 minutes (or when biscuits begin to turn golden), cover with foil and bake 20 more minutes. Let stand 10 minutes before serving.