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	11%	15%
liquid	108%	156%
dairy	24%	47%
salt	1%	1%
vegetables and beans	64%	123%
protein add	80%	150%

Where it stands out

• #1 of 71 for filling set

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

Ingredients

Weights computed by us.

56 g	1/4 cup unsalted butter ((56g))
120 g	1 cup chopped yellow onion ((about 1/2 onion) (120g))
100 g	1 cup thinly sliced carrots ((about 2 carrots) (100g))
50 g	1/2 cup chopped celery ((about 1 stalk) (50g))
9 g	3 garlic cloves (minced)
40 g	1/3 cup all-purpose flour ((40g))
420 g	1 3/4 cup chicken broth (warm (420mL))
119 g	1/2 cup heavy cream (warm (120mL))
4 g	2 teaspoons chopped fresh thyme
6 g	1 teaspoon kosher salt
1 g	1/2 teaspoon ground black pepper
400 g	3 cups cooked, shredded chicken ((400g))
170 g	1 cup frozen green peas ((170g))
	Heavy cream (for brushing)
460 g	2 pie crusts (homemade or store-bought)

Method: 9 steps, published by preppykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“We have made this recipe so many times, its a family favorite. I also wanted to mention I got both of your cookbooks recently and absolutely love them! Thank you so much for all your hard work. Being new to cooking, I know I can always count on you to provide ” — a cook, 5.0★

“Love Preppy Kitchen!! Used so many of your recipes over the years, and they ALWAYS turn out. My (your) cook book is in rough shape but that’s a badge of honour. This recipe frightened me a bit more so the pie crust (obviously I used a Preppy Kitchen recipe……” — a cook, 5.0★