Grammy's Kitchen · Chicken Pot Pie · Chicken Pot Pie
One of 71 chicken pot pie recipes we measured
from tastesbetterfromscratch.com
It ranks #1 of 71 for filling set among the chicken pot pie recipes we compared. 1,107 cooks on tastesbetterfromscratch.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 | 28% | 15% |
| liquid | 98% | 156% |
| egg | 19% | 0% |
| dairy | 96% | 47% |
| salt | 1% | 1% |
| vegetables and beans | 19% | 123% |
| protein add | 251% | 150% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 recipe Homemade pie dough (, chilled (our recipes makes 2 crusts, needed for this recipe; one for the top, and one for the bottom)) |
| 454 g | 1 pound boneless skinless chicken breasts |
| 75 g | 1/3 cup butter ((75 g)) |
| 50 g | 1/2 cup celery (, sliced (50 g)) |
| 45 g | 1/3 cup onion (, chopped (45 g)) |
| 40 g | 1/3 cup all-purpose flour ((40 g)) |
| 2 g | 1/2 teaspoon salt ((2.5 g)) |
| 0 g | 1/4 teaspoon freshly ground black pepper ((0.5 g)) |
| 0 g | 1/4 teaspoon celery seed ((0.5 g)) |
| 2 g | 1/2 teaspoon garlic powder ((1.5 g)) |
| 5 g | 1 teaspoon chicken bouillon paste (, or more to taste (or substitute 1 bouillon cube) (5 g)) |
| 244 g | 1 cup milk ((240 ml)) |
| 225 g | 8 ounces frozen veggies ((mix of carrots, peas, green beans, and corn) (225 g)) |
| 50 g | 1 egg |
| 15 g | 1 tbsp milk ((15 ml)) |
Method: 9 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The BEST chicken pot pie! My husband had thirds, kids loved it. This is my first time making pot pie. The roux set up beautifully! I omitted the peas and green beans, added chopped broccoli and a potato instead. Used store bought refrigerated crust, and it wor” — a cook, 5.0★