Grammy's Kitchen · Chicken Pot Pie · Chicken Pot Pie
One of 71 chicken pot pie recipes we measured
from sugarspunrun.com
It ranks #1 of 71 for filling set among the chicken pot pie recipes we compared. 4 cooks on sugarspunrun.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 | 14% | 15% |
| liquid | 137% | 156% |
| egg | 10% | 0% |
| dairy | 16% | 47% |
| salt | 1% | 1% |
| vegetables and beans | 71% | 123% |
| protein add | 91% | 150% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 460 g | 2 unbaked pie crusts (click link for recipe) |
| 71 g | 5 Tablespoons salted butter |
| 150 g | 1 medium yellow onion (diced (about 1 cup)) |
| 128 g | 1 cup chopped carrots |
| 40 g | 1/3 cup all-purpose flour |
| 4 g | 3/4 teaspoon table salt |
| 1 g | 1/2 teaspoon smoked paprika |
| 1 g | 1/4 teaspoon ground mustard |
| 1 g | 1/4 teaspoon ground black pepper |
| 600 g | 2 1/2 cups chicken broth |
| 79 g | 1/3 cup heavy cream (preferred, half and half, or milk) |
| 1 g | 1 sprig fresh thyme (or 1/4 teaspoon dried thyme) |
| 454 g | 1 lb uncooked chicken breast, thighs, or a mix of both |
| 225 g | 1 1/2 cups small-diced potatoes (either golden/yellow potatoes (no need to peel) or peeled russets) |
| 2 cups frozen mixed veggies | |
| 50 g | 1 egg (any size) |
| 5 g | 1 teaspoon water |
Method: 14 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I followed your recipe to a T, including pie crust, and it was the best pot pie my husband and I have ever eaten. I used precooked chicken from one of our pasture raised roasters that i cooked a few day before this. I also used my own chicken bone broth. L” — a cook, 5.0★
“This pot pie is delicious. I followed the recipe, as written. Your recipes never need to be tweaked! There's a perfect amount of meat/veggies, sauce, and seasoning in this pie. This dinner will be added to my rotation. Thanks for another great recipe, Sam” — a cook, 5.0★