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	9%	15%
liquid	154%	156%
egg	9%	0%
dairy	92%	47%
salt	0%	1%
vegetables and beans	73%	123%
protein add	123%	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.

600 g	600 g/1.2lb chicken breast ((or boneless thighs))
488 g	2 cups milk (, any fat % (Note 1))
240 g	1 cup chicken broth ((stock))
10 g	2 tsp chicken or vegetable stock powder ((Note 2))
2 g	2 sprigs thyme (, optional)
150 g	1 large onion (, chopped)
122 g	2 large carrots ((3 small). chopped)
120 g	3 celery ribs (, chopped)
6 g	2 garlic cloves (, minced)
50 g	50g / 3 tbsp butter
2 g	1 tsp dried thyme
79 g	1/3 cup white wine ((sub more chicken stock))
40 g	1/3 cup flour
50 g	1/2 cup grated parmesan
1 g	1/2 tsp black pepper
145 g	1 cup frozen peas (, no need to thaw)
490 g	2 sheets puff pastry ((enough to cover pots, with drape))
50 g	1 egg (, lightly whisked)

Method: 17 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“An absolutely flavour bombshell 🤤 I used leek and pumpkin with the celery then used a frozen pea, corn and carrot mix instead of just peas. After the pie filling was cooked I added chopped portabello mushrooms and mixed through. When assembling my individual p” — a cook, 5.0★

“Oh my 🥰 how yummy 🤤 Tweeked because of ingredient availability and because I did ☺️ Used pumpkin and leek instead of carrot and onion. Added frozen peas, corn and carrot mix instead of peas. After cooking mix I added 3 diced portabello mushrooms. Cooled mi” — a cook, 5.0★