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. 6 cooks on www.thereciperebel.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.
| this recipe | typical | |
|---|---|---|
| fat | 17% | 15% |
| liquid | 95% | 156% |
| dairy | 0% | 47% |
| salt | 2% | 1% |
| vegetables and beans | 795% | 123% |
| protein add | 111% | 150% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 43 g | 3 tablespoons butter |
| 122 g | 2 large carrots peeled and diced |
| 1700 g | 10 creamer or baby potatoes (cut into 1cm cubes) |
| 75 g | 1/2 medium onion finely diced |
| 40 g | 1 rib celery diced |
| 3 g | 1 teaspoon minced garlic |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon dried parsley |
| 0 g | 1/4 teaspoon dried thyme |
| 1 g | 1/4 teaspoon black pepper |
| 22 g | 3 tablespoons all purpose flour |
| 280 g | 2 cups cooked (chopped chicken) |
| 240 g | 1 cup low sodium chicken broth |
| 145 g | 1 cup frozen peas |
| 432 g | 1 box refrigerated pie crust rolls (top and bottom crust) |
Method: 9 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this today and I made it on my way out the door. It was so easy, left over chicken, store bought crust, frozen peas and carrots, cut up onions and celery. Couldn’t be easier and we loved it! Definitely will make it again for company.” — a cook, 5.0★
“Only gave 1 star only because I haven't made it yet. But I do have a question.. I want to make this ahead and freeze it, should I pre- bake the bottom crust first? If I don't will the crust be soggy?” — a cook, 1.0★