Angela's Amazing Chicken Pot Pie

Angela's Amazing Chicken Pot Pie

5 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h 25 m
  • Ready In

    1 h 40 m
Angela Morris
Recipe by  Angela Morris

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Reviews (5)

Rate This Recipe
RU6
11

RU6

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

geni
9

geni

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 boiled. The only thing I think I will try next time is using a little less broth in the cream of chicken soup. I would like a little thicker gravy. This was pretty easy to make and I will surely make it again. I like the easy crust batter. I think I will keep that recipe on hand for other meat pies!

ed and pam
6

ed and pam

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 potatoes, then add crust and bake

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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