Grammy's Kitchen · Chicken Pot Pie · Chicken Pot Pie
One of 71 chicken pot pie recipes we measured
from www.culinaryhill.com
It ranks #1 of 71 for filling set among the chicken pot pie recipes we compared. 6 cooks on www.culinaryhill.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.
| this recipe | typical | |
|---|---|---|
| fat | 15% | 15% |
| liquid | 104% | 156% |
| dairy | 24% | 47% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 123% |
| protein add | 84% | 150% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 460 g | 2 pie crusts (thawed (homemade or from 1 box store-bought)) |
| 76 g | 1/3 cup butter ((about 5 tablespoons)) |
| 150 g | 1 medium onion (peeled and diced) |
| 40 g | 1/3 cup all-purpose flour |
| 397 g | 14 ounces chicken broth |
| 122 g | 1/2 cup milk |
| 420 g | 3 cups cooked chicken ( diced or shredded) |
| 2 cups frozen mixed vegetables ( thawed) | |
| Salt and freshly ground black pepper |
Method: 6 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was so good! It tasted every bit as good as the chicken pot pie I've made for years that takes hours to make and bake. I did precook the frozen mixed veggies in the microwave. The chicken breasts cooked for 10 minutes with QR in the Instant Pot while I d” — a cook, 5.0★
“Other than making my gravy a wee bit thinner and adding a few more mixed veggies, this is almost the same recipe I use and it's excellent! I must try adding milk next time.” — a cook, 5.0★