Grammy's Kitchen · Chicken Pot Pie · Classic Chicken Pot Pie
One of 71 chicken pot pie recipes we measured
It ranks #1 of 71 for filling set among the chicken pot pie recipes we compared. 44 cooks on www.kingarthurbaking.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.
| this recipe | typical | |
|---|---|---|
| fat | 87% | 15% |
| liquid | 299% | 156% |
| dairy | 4% | 47% |
| salt | 1% | 1% |
| vegetables and beans | 187% | 123% |
| protein add | 375% | 150% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 170 g | 1 1/2 cups (170g) King Arthur Pastry Flour Blend or 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour |
| 9 g | 1 tablespoon (9g) buttermilk powder, optional |
| 2 g | 1/4 teaspoon table salt |
| 1 g | 1/4 teaspoon baking powder |
| 57 g | 4 tablespoons (57g) butter |
| 43 g | 1/4 cup (43g) vegetable shortening |
| 5 g | 1 teaspoon white vinegar or cider vinegar |
| 57 g | 4 to 5 tablespoons (57g to 71g) ice water |
| 85 g | 6 tablespoons (85g) butter |
| 42 g | 6 tablespoons (42g) King Arthur Unbleached All-Purpose Flour |
| 567 g | 2 1/2 cups (567g) chicken stock |
| 794 g | 6 to 7 cups (794g to 907g) boneless, skinless cooked chicken (or turkey), torn into 1" pieces |
| 2 g | 1/4 teaspoon table salt |
| ground black pepper, to taste | |
| 397 g | 12- to 16-ounce bag frozen peas and carrots* |
| 284 g | 8 to 12 ounce bag pearl onions, frozen* |
Method: 10 steps, published by www.kingarthurbaking.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.