Grammy's Kitchen · Chicken Pot Pie · Chicken Pot Pie
One of 71 chicken pot pie recipes we measured
It ranks #1 of 71 for filling set among the chicken pot pie recipes we compared. 21 cooks on www.browneyedbaker.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.
| this recipe | typical | |
|---|---|---|
| fat | 78% | 15% |
| liquid | 227% | 156% |
| egg | 12% | 0% |
| dairy | 14% | 47% |
| salt | 5% | 1% |
| vegetables and beans | 180% | 123% |
| protein add | 150% | 150% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 3 cups all-purpose flour |
| 9 g | 1 1/2 teaspoons kosher salt |
| 4 g | 1 teaspoon baking powder |
| 114 g | 1/2 cup unsalted butter (cold and diced) |
| 102 g | 1/2 cup vegetable shortening |
| 158 g | 2/3 cup ice water |
| 114 g | 1/2 cup unsalted butter |
| 150 g | 1 yellow onion (finely chopped) |
| 244 g | 4 large carrots (peeled and cut into 1/2-inch dice (about 2 cups)) |
| 60 g | 1/2 cup all-purpose flour |
| 720 g | 3 cups chicken stock |
| 60 g | 1/4 cup heavy cream |
| 12 g | 2 teaspoons kosher salt |
| 1 g | 1/2 teaspoon black pepper |
| 630 g | 4 to 5 cups cooked chicken (diced small) |
| 227 g | 8 ounces red potato (1/2-inch dice (about 1 1/2 cups)) |
| 284 g | 10 ounces frozen peas (about 2 cups) |
| 50 g | 1/2 cup minced parsley |
| 50 g | 1 egg |
| 15 g | 1 tablespoon water |
| Flaked sea salt and ground black pepper |
Method: 7 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made it last night at hubby's request. Only changes I made was to half the recipe (just the two of us) and to add in some red pepper flakes and thyme. Delicious, will definitely make again!” — a cook, 5.0★
“BEST chicken pot pie ever!!! I added another 1/4 cup Crisco to the recipe because the flour-butter-Crisco mixture looked a little dry.” — a cook, 5.0★