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Buffalo Chicken Pot Pie with Cheddar Biscuits

Prep 35 min
Total 60 min
Servings 8

Cheesy onion biscuits top a creamy filling that brings all the flavors of Buffalo wings to a crowd-pleasing weeknight casserole. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Make with

Progresso Broth

Ingredients

cups shredded deli rotisserie chicken (about 1 lb)

1/3

cup Frank's® Red Hot® Buffalo Wings Sauce

tablespoon vegetable oil

cup chopped onion

cup chopped celery

1/2

cup chopped carrot

cup Progresso™ unsalted chicken broth (from 32-oz carton)

oz cream cheese, cubed

1 1/2

cups shredded Cheddar cheese (6 oz)

cup Original Bisquick™ mix

1/3

cup milk

tablespoons sliced green onions

Steps

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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.
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.
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.

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Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 39%
Saturated Fat 12g 58% Trans Fat 1/2g
Cholesterol: 90mg; 30%
Sodium: 940mg; 39%
Potassium: 290mg; 8%
Total Carbohydrate: 14g; 5%
Dietary Fiber 0g 0% Sugars 3g
Protein: 22g

% Daily Value*:

Vitamin A: 40%; 40%
Vitamin C: 2%; 2%
Calcium: 20%; 20%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;