Our Favorite New Way To Eat Buffalo Chicken

There’s no question: Buffalo chicken is one of our favorite flavors. Wings and the dip version are perennial winners at all kinds of parties and gatherings, but we love it enough that we looked for a way to bring it to the dinner table. The result? Buffalo Chicken Pot Pie with Cheddar Biscuits, developed in the Betty Crocker Kitchens and ready for you to make for your family. Shredded chicken and a variety of veggies get folded into a creamy base with a touch of heat from Frank's® Red Hot® Buffalo Wings Sauce, and the whole thing gets topped with easy-to-assemble biscuits made with Bisquick®, cheddar and green onions.

Here’s what you’ll need to have on hand:

• An 8-inch square glass baking dish (2 quart)
• A 12-inch skillet
• A small mixing bowl
• Ingredients for Buffalo Chicken Pot Pie with Cheddar Biscuits

And here’s how to make it!

Gather your ingredients.

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix chicken and sauce.

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.

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.