Chicken Pot Pie Casserole

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.

	this recipe	typical
fat	75%	15%
liquid	378%	156%
dairy	149%	47%
salt	4%	1%
vegetables and beans	246%	123%
protein add	107%	150%

Where it stands out

• #1 of 71 for filling set

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

28 g	2 tablespoons butter
27 g	2 tablespoons oil
122 g	2 large carrots ((peeled and diced))
340 g	2 medium red potatoes ((cut into 1/2" cubes -- peeling optional))
75 g	1/2 medium onion ((finely diced))
40 g	1 rib celery ((diced))
3 g	1 teaspoon minced garlic
6 g	1 teaspoon salt
2 g	1 teaspoon dried parsley
1 g	1/2 teaspoon dried thyme
1 g	1/4 teaspoon black pepper
600 g	2 1/2 cup low sodium chicken broth
238 g	1 cup heavy cream ((a lighter cream will work but have less rich flavor))
22 g	3 tablespoons all purpose flour
280 g	2 cups cooked chopped chicken
145 g	1 cup frozen peas
240 g	2 cups flour ((all purpose or whole wheat))
12 g	1 tablespoon baking powder
2 g	1/2 teaspoon baking soda
4 g	3/4 teaspoon salt
114 g	1/2 cup cold salted butter
153 g	1/2-3/4 cup buttermilk ((or sub milk))
28 g	2 tablespoons melted butter
1 g	1/4 teaspoon garlic powder
0 g	1/4 teaspoon dried parsley ((optional))

Method: 10 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was so good. My husband raved about it. I made the shredded crock pot chicken. Have some left for another of your wonderful recipes. Easy to personalize and just delicious. I used the refrigerator biscuits. Cooked them most of the way before putting them ” — a cook, 5.0★

“Flavour is fantastic! I didn’t add the celery just because of a personal preference, and I used the refrigerator biscuit dough. The recipe is definitely a keeper, thank you!” — a cook, 5.0★