Grammy's Kitchen · Chicken Pot Pie · Classic 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. 7 cooks on littlesunnykitchen.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 | 28% | 15% |
| liquid | 201% | 156% |
| egg | 19% | 0% |
| dairy | 68% | 47% |
| salt | 2% | 1% |
| vegetables and beans | 158% | 123% |
| protein add | 250% | 150% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 76 g | 1/3 cup unsalted butter |
| 150 g | 1 onion (diced) |
| 128 g | 1 cup diced carrot (about 2-3 medium carrots) |
| 8 ounches mushrooms (diced) | |
| 154 g | 1 cup frozen corn |
| 145 g | 1 cup frozen peas |
| 6 g | 2 cloves garlic (minced) |
| 4 g | 2 teaspoons dried thyme |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 40 g | 1/3 cup all purpose flour |
| 360 g | 1 1/2 cups chicken broth |
| 183 g | 3/4 cup milk |
| 675 g | 3 cups cooked shredded chicken (from about 3 medium chicken breasts, see note 1) |
| 230 g | 1 double pie crust (homemade, or purchased, see note 2) |
| 50 g | 1 egg (plus 1 teaspoon of water, for egg wash) |
| fresh thyme (chopped, for garnish, optional) |
Method: 9 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“First I would like to say, this is the first place I come for ANY recipe. (after trying about 3 or 4 recipes and loving all of them)! This is definitely one of my favorites! I always wished I could make a good pot pie gravy WITHOUT canned soup -this is it! I” — a cook, 5.0★