Grammy's Kitchen · Chicken Pot Pie · Chicken Pot Pie Baked Potato
One of 71 chicken pot pie recipes we measured
It ranks #1 of 71 for bottom crispness among the chicken pot pie recipes we compared. 25 cooks on www.melskitchencafe.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 15% |
| liquid | 0% | 156% |
| dairy | 0% | 47% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 123% |
| protein add | 0% | 150% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 43 g | 3 tablespoons butter |
| 64 g | 1/2 cup small diced carrots |
| 50 g | 1/2 cup small diced celery |
| 80 g | 1/2 cup finely chopped onion |
| 6 g | 2 garlic cloves (finely minced) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon pepper |
| 40 g | 1/3 cup flour |
| 240 g | 1 cup low-sodium chicken broth |
| 122 g | 1/2 cup milk |
| 72 g | 1/2 cup frozen peas |
| 350 g | 2-3 cups cooked diced chicken |
| Salt and pepper to taste | |
| 1020 g | 6 medium russet baking potatoes (scrubbed clean) |
| Cheddar cheese for topping (optional) | |
| Cooked (crumbled bacon for topping, optional) |
Method: 9 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made this for the past year and it’s one of my favorite recipes! But last night…I created an over the top change up that takes this meal to the next level!! I have no idea why, but I looked in my fridge and thought, I wonder what this would be like if I” — a cook, 5.0★
“Great recipe! I followed the recipe to a T! Only thing different that I always do when making a bechamel-type sauce is heat the milk (and in this case, the chicken broth also) to almost boiling before I add it to the flour and butter. Never ever have a lump” — a cook, 5.0★