Grammy's Kitchen · Chicken Pot Pie · Chicken Pot Pie Casserole
One of 71 chicken pot pie recipes we measured
from natashaskitchen.com
It ranks #1 of 71 for filling set among the chicken pot pie recipes we compared. 113 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 15% |
| liquid | 16% | 156% |
| dairy | 3% | 47% |
| salt | 0% | 1% |
| vegetables and beans | 11% | 123% |
| protein add | 12% | 150% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 560 g | 4 cups cooked chicken (shredded*) |
| 85 g | 6 Tbsp unsalted butter (plus 1/2 Tbsp more to brush biscuits) |
| 150 g | 1 medium yellow onion ((1 cup chopped)) |
| 122 g | 2 medium carrots ((1 cup) thinly sliced) |
| 227 g | 8 oz white or brown mushrooms ((stems discarded), sliced) |
| 9 g | 3 garlic cloves (minced) |
| 40 g | 1/3 cup all-purpose flour |
| 600 g | 2 1/2 cups chicken stock |
| 119 g | 1/2 cup heavy cream |
| 12 g | 2 tsp fine sea salt (or to taste, plus kosher salt to garnish) |
| 1 g | 1/4 tsp black pepper (plus more to garnish) |
| 145 g | 1 cup frozen peas (do not thaw) |
| 25 g | 1/4 cup parsley (finely chopped) |
| 4530 g | 10 homemade biscuits |
Method: 6 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made it last night and my family loved it! Recipe works as is but I did use store bought biscuits to save some time and it still worked great. Next time I’ll try to make my own. Thanks again!” — a cook, 5.0★
“Haven't made this recipe yet but excited to try it. Just wanted to ask, Does canned chicken also work?” — a cook, 5.0★