Grammy's Kitchen · Chicken Pot Pie · Biscuit Chicken Pot Pie
One of 71 chicken pot pie recipes we measured
from tastesbetterfromscratch.com
It ranks #1 of 71 for filling set among the chicken pot pie recipes we compared. 6 cooks on tastesbetterfromscratch.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.
| this recipe | typical | |
|---|---|---|
| fat | 46% | 15% |
| liquid | 171% | 156% |
| dairy | 169% | 47% |
| salt | 2% | 1% |
| vegetables and beans | 21% | 123% |
| protein add | 268% | 150% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds boneless skinless chicken breasts |
| 114 g | 1/2 cup butter |
| 76 g | 3/4 cup chopped celery |
| 80 g | 1/2 cup chopped onion |
| 60 g | 1/2 cup all-purpose flour |
| 4 g | 3/4 teaspoon salt (, more to taste) |
| 2 g | 3/4 teaspoon freshly ground black pepper (, more to taste) |
| 2 g | 3/4 teaspoon garlic powder |
| 2 g | 3/4 teaspoon dried rosemary |
| 1 g | 1/2 teaspoon dried thyme |
| 1 g | 1/2 teaspoon celery seed |
| 4 g | 1 1/2 teaspoons chicken bouillon paste |
| 366 g | 1 1/2 cups milk |
| 284 g | 10 oz frozen veggies ((mix of carrots, peas, green beans, and corn)) |
| 300 g | 2 1/2 cups all-purpose flour |
| 12 g | 1 Tablespoon+ 1 teaspoon baking powder |
| 4 g | 3/4 teaspoon kosher salt |
| 51 g | 1/4 cup unsalted butter or shortening |
| 244 g | 1 cup milk (, any kind) |
Method: 7 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is PHENOMENAL! So so yummy. I was skeptical when I saw I was boiling the chicken but then right back on board when I realized we were saving the water and using it for the roux. The biscuits were perfect - just firm enough that they didn't get soggy, even” — a cook, 5.0★
“I have made this twice and my family loves it. My only issue is the biscuits. I cannot get them to brown up on top. This time I added brushed butter on top- and they still did not get golden. I make my own. I don’t like the additives of the canned biscuits. An” — a cook, 5.0★