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	73%	15%
liquid	267%	156%
dairy	24%	47%
salt	2%	1%
vegetables and beans	180%	123%
protein add	1080%	150%

Where it stands out

• #1 of 71 for filling set

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

Ingredients

Weights computed by us.

5400 g	3 chicken breasts ((bone-in, skin-on; yields 4-5 cups of cooked chicken))
27 g	2 tablespoons olive oil ((plus enough to drizzle over the chicken breasts))
	Salt
	Freshly ground black pepper
9 g	3 cloves garlic ((minced))
300 g	2 onions or shallots ((diced / thinly sliced for shallots))
118 g	1/2 cup white wine ((optional))
488 g	8 carrots ((diced))
120 g	1 bell pepper ((diced))
115 g	1 stick butter ((115g))
100 g	3/4 cup all-purpose flour ((100g))
960 g	4 cups chicken stock ((950 ml))
290 g	2 cups frozen peas
119 g	1/2 cup heavy cream ((120 ml))
50 g	1/2 cup fresh parsley ((minced))
12 g	2 tablespoons fresh thyme ((minced))
400 g	3 cups all-purpose flour ((400g))
9 g	1 1/2 teaspoons kosher salt
4 g	1 teaspoon baking powder
110 g	1/2 cup vegetable shortening ((110g, or butter, if you'd like an all butter crust) )
115 g	1 stick cold unsalted butter ((115g, diced))
138 g	1/2 to 2/3 cup ice water
	Egg wash ((1 egg beaten with 1 tablespoon water))

Method: 9 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was very good. I made it dairy free by using almond milk in the filling instead of heavy cream, and plant-based butter for the filling and crust. Next time, I won't use the shortening for the crust. The texture was spot on and flaky, but I cannot stand” — a cook, 5.0★

“Delicious. I made several last week, cooked one and froze the others. I have just taken one out of the freezer to cook. thank you.” — a cook, 5.0★