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. 22 cooks on www.favfamilyrecipes.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 | 34% | 156% |
| egg | 10% | 0% |
| dairy | 33% | 47% |
| salt | 1% | 1% |
| vegetables and beans | 164% | 123% |
| protein add | 91% | 150% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound chicken breast (boneless, skinless) |
| 8 g | 2 bouillon cubes |
| 340 g | 2 potatoes (peeled and cubed) |
| 128 g | 1 cup carrots (peeled and sliced) |
| 154 g | 1 cup frozen corn |
| 145 g | 1 cup frozen green peas |
| 76 g | 1/3 cup butter |
| 8 g | 2-3 cloves garlic (minced) |
| 53 g | 1/3 cup onion (diced) |
| 50 g | 1/2 cup celery (diced) |
| 40 g | 1/3 cup flour |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 0 g | 1/4 teaspoon celery seed |
| 163 g | 2/3 cups milk |
| 50 g | 1 egg white |
| 460 g | 2 9-inch unbaked pie crusts |
Method: 11 steps, published by www.favfamilyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Your comments say it makes 2 pies, should servings say 16 instead of 8 and should pie crust be 4 instead of 2 to accommodate both pies? I want to make 4 pies so should I increase the recipe by 2 or by 4 (2 would be double your 2 pies)?” — a cook, 5.0★
“Excited to try this, thank you! Regarding freezing instruction-why would you remove the pie plate after freezing? I’m thinking of a tin pan the crusts come in, perhaps you’re referring to a glass/ceramic pie plate?” — a cook, 5.0★