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Buffalo Chicken Pot Pie

Bring some heat to a classic comfort food.

50 mins
8 Serving(s)
Buffalo Chicken Pot Pie


  • 1 (16 oz.) pkg. Schnucks frozen florentine-style vegetables, thawed
  • 1 Schnucks rotisserie chicken
  • 2 (10.5) oz. Schnucks condensed cream of chicken soup
  • 1/2 cup Schnucks buffalo sauce, plus more to serve
  • 1 (16 oz.) pkg. Schnucks jumbo biscuits (8 count)
  • 1 cup Schnucks shredded cheddar cheese, divided


  1. Preheat oven to 375 degrees.
  2. In a 12 inch high-sided ovenproof skillet, heat oil over medium-high heat. Add vegetables and sauté 5–8 minutes or until just tender.
  3. Shred meat from Schnucks rotisserie chicken and add to skillet along with condensed soup and buffalo sauce. Cook, stirring occasionally, until mixture is hot and bubbly.
  4. Add 3/4 cup cheese and stir until melted.
  5. Separate biscuits and arrange over top of chicken mixture.
  6. Transfer skillet to oven and bake 14–18 minutes or until biscuits are golden brown
  7. Remove from oven and sprinkle remaining cheese over top. Let cool 10 minutes. Serve with additional buffalo sauce, if desired.

Nutrition Facts

446 Calories Per ServingFat: 22gSaturated Fat: 7gCholesterol: 64mgSodium: 2121mgCarbohydrates: 45gFiber: 3gSugars: 5gProtein: 22g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe