Chicken Pot Pie with Biscuits

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	71%	15%
liquid	430%	156%
total sugar	1%	0%
dairy	172%	47%
salt	4%	1%
vegetables and beans	146%	123%
protein add	281%	150%

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

Ingredients

Weights computed by us.

57 g	1/4 cup unsalted butter
75 g	1/2 large yellow onion, (diced)
183 g	3 medium carrots, (chopped)
80 g	2 celery ribs, (chopped)
9 g	3 cloves garlic, (minced)
40 g	1/3 cup all-purpose flour
2 g	1 teaspoon dried thyme
6 g	1 teaspoon kosher salt
1 g	1/2 teaspoon black pepper
720 g	3 cups chicken broth or stock
238 g	1 cup heavy cream
788 g	3 1/2 cups shredded chicken, (we use rotisserie chicken)
145 g	1 cup frozen peas
12 g	2 tablespoons minced fresh Italian parsley
240 g	2 cups all-purpose flour
8 g	2 teaspoons baking powder
2 g	1/2 teaspoon baking soda
4 g	1 teaspoon granulated sugar
4 g	3/4 teaspoon kosher salt
245 g	1 cup cold buttermilk
114 g	1/2 cup unsalted butter, (melted and cooled slightly)
28 g	2 tablespoons melted butter, (for brushing on biscuits)

Method: 11 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was really delicious! My husband said that it was perfectly seasoned. The 17-year-old said it could use more peas and the 19-year-old said it could use fewer peas, so that must mean it was just the right amount of peas (which are obviously a controversial” — a cook, 5.0★

“Such a great recipe! I used frozen mixed veggies for my carrots and peas, which also included green beans. I boiled my chicken and then shredded it, then used that water as my broth. Next time I think I will bake the biscuits separately as I felt they soake” — a cook, 5.0★