Grammy's Kitchen · Chicken Pot Pie · Mini Chicken Pot Pies (gluten-free, paleo)
One of 71 chicken pot pie recipes we measured
from downshiftology.com
It ranks #1 of 71 for filling set among the chicken pot pie recipes we compared. 5 cooks on downshiftology.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 | 32% | 15% |
| liquid | 366% | 156% |
| egg | 62% | 0% |
| dairy | 47% | 47% |
| salt | 1% | 1% |
| vegetables and beans | 219% | 123% |
| protein add | 1125% | 150% |
Adapts cleanly: dairy-free, egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 1 cup almond flour |
| 40 g | 1/3 cup cassava flour (I always use this brand) |
| 2 g | 1/4 tsp sea salt |
| 51 g | 4 tbsp organic palm shortening |
| 50 g | 1 large egg (whisked) |
| 7 g | 1/2 tbsp cold water |
| 1800 g | 1 chicken breast (boneless skinless) |
| 480 g | 2 cups chicken broth |
| 122 g | 2 carrots (peeled and diced small) |
| 40 g | 1 celery stalk (sliced and diced) |
| 53 g | 1/3 cup onion (diced) |
| 91 g | 1 cup broccoli florets (chopped small) |
| 97 g | 2/3 cup frozen peas |
| 75 g | 1/3 cup coconut milk (full fat) |
| 6 g | 2 cloves garlic (minced) |
| 1 tbsp arrowroot powder | |
| 1 g | 1/2 tsp fresh rosemary (chopped) |
| 1 g | 1/2 tsp fresh thyme |
| salt and pepper (to taste) | |
| 50 g | 1 large egg (beaten) |
| 22 g | 1 1/2 tbsp water |
Method: 12 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Lisa, these were delicious! I followed your exact recipe. Quick question- do they freeze well and if so, do you suggest reheating in the oven from frozen? Thanks! ” — a cook, 5.0★
“Yummmmalicious! Made these with left over turkey instead of chicken. Wonderful recipe, thought we’d have sone leftover, but they were gobbled up.” — a cook, 5.0★