The Best Chicken Pot Pie

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.

	this recipe	typical
fat	67%	15%
liquid	421%	156%
dairy	221%	47%
salt	2%	1%
vegetables and beans	167%	123%
protein add	117%	150%

Where it stands out

• #1 of 71 for filling set
• #5 of 71 for sweetness perceived
• #69 of 71 for browning depth

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon olive oil
80 g	1/2 cup finely chopped onion or shallots
76 g	3/4 cup chopped celery
192 g	1 1/2 cups chopped carrots
225 g	1 1/2 cups peeled and chopped (1/4-inch) potatoes
3 g	1/2 teaspoon salt
1 g	1/4 teaspoon coarsely ground black pepper
71 g	5 tablespoons butter
60 g	1/2 cup all-purpose flour
720 g	3 cups low-sodium chicken broth or stock
488 g	2 cups 2% or whole milk
420 g	3 cups cooked, diced chicken
109 g	3/4 cup frozen peas
300 g	2 1/2 cups all-purpose flour
3 g	3/4 teaspoon baking soda
16 g	4 teaspoons baking powder
6 g	1 teaspoon salt
156 g	11 tablespoons salted butter, cut into pieces and well-chilled
306 g	1 1/4 cups buttermilk
	1 9-inch double crust recipe (see note)

Method: 12 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“MEL. You’ve truly outdone yourself. I’m usually not a fan of pot pie, but I had one once upon a time in Utah from Crust Club and it’s the only one I have ever actually liked. In effort to find a chicken pot pie recipe that’s comparable I tried this one. And bo” — a cook, 5.0★

“Made this tonight while preparing for a snow storm we’re supposed to get here in Pittsburgh, and it is so good! It called for all staples that we already had, which is perfect because the grocery shelves are bare from others also preparing to be snowed in. I u” — a cook, 5.0★