Grammy's Kitchen · Chicken Pot Pie · Chicken Pot Pie With Biscuits
One of 71 chicken pot pie recipes we measured
from www.wellplated.com
It ranks #1 of 71 for filling set among the chicken pot pie recipes we compared. 6 cooks on www.wellplated.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.
| this recipe | typical | |
|---|---|---|
| fat | 67% | 15% |
| liquid | 384% | 156% |
| dairy | 127% | 47% |
| salt | 4% | 1% |
| vegetables and beans | 254% | 123% |
| protein add | 216% | 150% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons extra-virgin olive oil (divided) |
| 454 g | 3 boneless, skinless chicken thighs or breasts (trimmed and cut into 1-inch pieces, about 1 pound) |
| 6 g | 1 teaspoon kosher salt (plus additional as needed) |
| 160 g | 1 cup diced yellow onion (about 1 small) |
| 80 g | 2 celery stalks (diced, about 1 cup) |
| 9 g | 3 garlic cloves (minced, about 1 tablespoon) |
| 1 g | 1/2 teaspoon dried thyme |
| 59 g | 1/4 cup dry white wine (or substitute additional broth) |
| 30 g | 1/4 cup all-purpose flour |
| 454 g | 1 (16-ounce) bag mixed frozen peas, carrots, and corn |
| 480 g | 2 cups low-sodium chicken broth |
| 122 g | 1/2 cup milk (any kind you like) |
| 180 g | 1 1/2 cups all-purpose flour |
| 3 g | 1/2 teaspoon kosher salt |
| 12 g | 1 tablespoon baking powder (I recommend aluminum free) |
| 114 g | 1/2 cup cold unsalted butter (cut into cubes, 1 stick) |
| 122 g | 1/2 cup buttermilk (plus more as needed, I added 1 more tablespoon) |
| 23 g | 1-2 tablespoons milk (for biscuit tops) |
| Flaky salt (optional) |
Method: 10 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“All in all- not bad! I added more thyme and salt at the end because I felt like more flavor was needed. It did come out runnier than expected, but I think it's because I used more veggies/chicken than the recipe called for. In reheating for lunch I also found ” — a cook, 4.0★
“Very tasty homemade chicken pot pie recipe, Erin. I made this over the weekend, and everyone loved it. The only change I made was I didn’t have frozen peas, so I subbed potatoes that I cut up into small pieces. I will definitely be making this again! Thank you” — a cook, 5.0★