Angela's Amazing Chicken Pot Pie4 Reviews
- Prep: 15 min
- Cook: 1 hr 25 min
- Ready In: 1 hr 40 min
“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.” - by Angela Morris
Original recipe yields 6 servings
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring milk and butter to a boil in a saucepan over medium heat, stirring until butter has melted. Let the mixture cool completely.
- 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.
- Bake in the preheated oven until the pot pie is bubbling and the crust is browned, about 40 minutes.
Amount Per Serving (6 total)
- 651 cal
- 31.5 g
- 62.5 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"I'd like to call this "Boiled Chicken Pie"...." See more"
"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...." See more 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!"
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