Angela's Amazing Chicken Pot Pie

Angela's Amazing Chicken Pot Pie

5
Angela Morris 0

"This simple but flavorful pot pie is bursting with chicken flavor. Freshly cooked chicken thigh meat and potatoes are topped with chicken gravy and a simple batter made with self-rising flour that bakes up into a brown crust."

Ingredients

1 h 40 m {{adjustedServings}} servings 651 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 651 kcal
  • 33%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 62.5g
  • 20%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 867 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Place chicken thighs into a large saucepan, pour in water to cover, and bring to a boil over medium heat. Reduce heat to a simmer, skim off any foam that forms, and cook the chicken until tender, about 45 minutes. Set chicken aside to cool, and reserve 2 cups of the chicken broth from the pan. Remove bones and skin from cooled chicken thighs, and chop the chicken meat coarsely.
  2. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Bring milk and butter to a boil in a saucepan over medium heat, stirring until butter has melted. Let the mixture cool completely.
  5. Place chicken meat into the bottom of a 9x13-inch baking dish. Arrange potato cubes over the chicken. Pour the reserved chicken broth into a bowl, and whisk in the cream of chicken soup; pour the soup mixture over the chicken and potatoes. Pour cooled milk mixture into a large mixing bowl, and gradually whisk in self-rising flour, about 1/2 cup at a time, until the batter is smooth. Scrape the batter over the ingredients in the baking dish.
  6. Bake in the preheated oven until the pot pie is bubbling and the crust is browned, about 40 minutes.

Footnotes

  • Cook's Notes
  • Make sure you use enough water to boil the chicken so you'll have two cups of broth for the recipe. Otherwise, you'll need a large can of chicken broth.
  • The crust will be lumpy if you do not allow the milk and butter mixture to cool completely after bringing it to a boil. So you'll want to go ahead and prepare this as soon as you have the chicken and potatoes boiling.
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Reviews

5
  1. 5 Ratings

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I'd like to call this "Boiled Chicken Pie".

I did add a little more to this. I added some sauteed finely chopped onion, celery and carrots and garlic. I also used the broth left over (after reserving my 2 cups) in my potaotes while they b...

Great recipe once we added vegetables too. We added 2 carrots chopped, 2 sticks celery chopped, 2 garlic cloves finely chopped and 4 green onions chopped. Mix these with the chicken and potato...