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	83%	15%
liquid	201%	156%
total sugar	4%	0%
egg	15%	0%
dairy	71%	47%
salt	4%	1%
vegetables and beans	90%	123%
protein add	199%	150%

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

Ingredients

Weights computed by us.

300 g	2 1/2 cups all-purpose flour
12 g	1 tablespoon sugar
6 g	1 teaspoon salt
227 g	1 cup cold unsalted butter, (cut into cubes)
122 g	1/2 cup cold buttermilk
22 g	1-2 tablespoons cold water
50 g	1 large egg, (beaten, for the egg wash)
57 g	1/4 cup unsalted butter
53 g	1/3 cup diced onion
122 g	2 medium carrots, (sliced (about 1 cup))
40 g	1 stalk celery, (sliced (about 1/2 cup))
6 g	2 cloves garlic, (minced)
40 g	1/3 cup all-purpose flour
3 g	1 1/2 teaspoons minced fresh thyme
6 g	1 tablespoon minced fresh Italian parsley
6 g	1 teaspoon salt
1 g	1/2 teaspoon black pepper
420 g	1 3/4 cups chicken broth
119 g	1/2 cup heavy cream
675 g	3 cups shredded chicken or turkey
145 g	1 cup frozen peas

Method: 6 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I have made this recipe as written for several years and it never misses. Don’t know why I haven’t commented before but this is tried and true in our house! Doesn’t need any additions - it is chicken pot pie just like grandma made. Thank you for this wonderful” — a cook, 5.0★

“This recipe is SO GOOD! I used premade pic crusts to make it an easy week night meal so I cannot speak to the pie crust recipe listed, but the filling is delicious. My family loved it and it will definitely be made again, especially in winter months.” — a cook, 5.0★