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	46%	15%
liquid	302%	156%
dairy	152%	47%
salt	2%	1%
vegetables and beans	160%	123%
protein add	100%	150%

Where it stands out

• #1 of 71 for filling set

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

Ingredients

Weights computed by us.

57 g	4 tablespoons unsalted butter
150 g	1 yellow onion (chopped (1 1/2 cups))
183 g	3 carrots (chopped small (2 cups))
120 g	3 ribs celery (chopped small)
6 g	2 cloves garlic (minced)
2 g	1 teaspoon dried thyme
2 g	1/4 teaspoon salt
1 g	1/4 teaspoon pepper
40 g	1/3 cup flour
420 g	1 3/4 cups low sodium chicken broth
244 g	1 cup milk
280 g	2 cups shredded or chopped cooked chicken
145 g	1 cup frozen peas
240 g	2 cups all-purpose flour
12 g	1 tablespoon baking powder
3 g	1/2 teaspoon salt
71 g	5 tablespoons unsalted butter (frozen for at least 20 minutes)
183 g	3/4 cup whole milk (plus more for brushing)

Method: 10 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi Let me start by saying I have made this recipe before and I think it's super delicious, I always add my own spin to everything I make...but this is by far the best base recipe I've found for pot pie! However, I am wondering if there is a way we can make ” — a cook, 5.0★

“This was so easy and a great base!  I like to tweak my recipes so added a little crushed rosemary, more salt and added some shredded cheese to my biscuits because everything is better with cheese lol. My homemade biscuits (like others) were not cooked on the ” — a cook, 4.0★