Biscuit Chicken Pot Pie

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	50%	15%
liquid	513%	156%
total sugar	4%	0%
dairy	428%	47%
salt	5%	1%
vegetables and beans	212%	123%
protein add	533%	150%

Where it stands out

• #1 of 71 for sweetness perceived
• #69 of 71 for filling set
• #70 of 71 for bottom crispness
• #71 of 71 for browning depth

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

Ingredients

Weights computed by us.

	For the filling:
14 g	1 tablespoon butter
80 g	1/2 cup onion (, finely diced)
101 g	1 cup diced celery
128 g	1 cup diced carrot
22 g	3 tablespoons all-purpose flour
488 g	2 cups 1% milk
120 g	1/2 cup chicken broth
675 g	3 cups chopped cooked chicken breast
72 g	1/2 cup frozen green peas
6 g	1 teaspoon salt
1 g	1/2 teaspoon freshly ground black pepper
12 g	2 tablespoons minced parsley
	For the biscuit topping:
120 g	1 cup all purpose flour
6 g	1 1/2 teaspoons sugar
6 g	1 1/2 teaspoons baking powder
1 g	1/2 teaspoon garlic powder
2 g	1/4 teaspoon salt
122 g	1/2 cup buttermilk
57 g	1/4 cup butter (, melted)
85 g	3/4 cup shredded sharp cheddar cheese
	Cooking spray
	Optional garnish: chopped parsley

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

“This recipe was delicious and looked nice on the table. My picky eater teen ate it with no complaint, for which I'm grateful. It did take me longer to make than I had hoped, so I will probably think twice before making it again, but I might as it was so satisf” — a cook, 5.0★

“We make chicken pot pie all the time...this looks wonderful! Perfect comfort food!” — a cook, 5.0★