Grammy's Kitchen · Chicken Pot Pie · Chicken Pot Pie with Biscuits
One of 71 chicken pot pie recipes we measured
from sugarspunrun.com
It ranks #71 of 71 for filling set among the chicken pot pie recipes we compared. 25 cooks on sugarspunrun.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 | 51% | 15% |
| liquid | 298% | 156% |
| total sugar | 5% | 0% |
| egg | 14% | 0% |
| dairy | 100% | 47% |
| salt | 3% | 1% |
| vegetables and beans | 157% | 123% |
| protein add | 185% | 150% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 320 g | 2 2/3 cups all-purpose flour |
| 16 g | 4 teaspoons baking powder |
| 17 g | 4 teaspoon granulated sugar |
| 6 g | 1 teaspoon salt |
| 114 g | 8 Tablespoons unsalted butter (very cold and cut into 8 pieces) |
| 245 g | 1 cup whole milk1 ((buttermilk or 2% milk will also work) |
| 71 g | 5 Tablespoons salted butter |
| 150 g | 1 medium yellow onion (diced ) |
| 45 g | 6 Tablespoons all-purpose flour |
| 4 g | 3/4 teaspoon salt |
| 2 g | 3/4 teaspoon ground pepper |
| 2 g | 1 teaspoon smoked paprika |
| 1 g | 1/4 teaspoon ground mustard |
| 0 g | 1/8 teaspoon dried thyme |
| 720 g | 3 cups low-sodium chicken broth |
| 119 g | 1/2 cup heavy cream |
| 450 g | 3 cups diced, peeled russet potatoes ((diced into pieces smaller than 1”) see note) |
| 122 g | 2 chopped carrots |
| 3 cups frozen mixed vegetables | |
| 675 g | 3 cups shredded chicken (this is usually one picked rotisserie chicken for me) |
| 50 g | 1 large egg |
| 5 g | 1 teaspoon water |
Method: 11 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious! I followed the recipe as written, but didn't pull out my food processor for the biscuit dough. For the biscuits, I put my stick of butter in the freezer for a bit and then grated it on my box grater, mixed my grated butter with my flour mixture, add” — a cook, 5.0★
“Delicious! I will never use another pot pie recipe! I made this in advance so we had something prepared for over our busy weekend. I froze the biscuits and stored the pot pie mixture in the fridge until we were ready to use it. I of course doubled the biscuit ” — a cook, 5.0★