Grammy's Kitchen · Chicken Pot Pie · Mom's 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. 30 cooks on thestayathomechef.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 | 6% | 15% |
| liquid | 98% | 156% |
| dairy | 0% | 47% |
| salt | 1% | 1% |
| vegetables and beans | 81% | 123% |
| protein add | 43% | 150% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 460 g | 2 prepared pie crusts (top and bottom) |
| 210 g | 1 1/2 cups shredded cooked chicken |
| 244 g | 4 medium carrots (peeled and sliced) |
| 80 g | 2 ribs celery (sliced) |
| 72 g | 1/2 cup frozen peas |
| 28 g | 2 tablespoons salted butter |
| 150 g | 1 medium white onion (diced) |
| 30 g | 1/4 cup all-purpose flour |
| 480 g | 2 cups chicken broth |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
Method: 8 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a family favorite and so easy to make. It’s very flavorful too. I typically use the leftover cuts from Costco rotisserie chicken for the recipe. To get a “Yay” when the answer to “what’s for dinner” question is a win for me! It’s tonight’s dinner ” — a cook, 5.0★
“I should tell you, I used my own broth. By using 3 cups of water to boil the vegetables and adding pink Himalayan salt, pepper, cilantro, and, thyme to the water. Once it boiled for 10 minutes it ended up being 2 cups that the recipe called for.” — a cook, 5.0★