Angela's Amazing Chicken Pot Pie

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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 40 mins
• Calories: 651 Calories

Ingredients

• ½ cup butter
• 1 ¼ cups milk
• 6 potatoes, peeled and cubed
• 1 ¼ cups self-rising flour
• 1 (10.5 ounce) can condensed cream of chicken soup
• 6 bone-in chicken thighs with skin
• 3 cups water, or amount to cover

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

Bring milk and butter to a boil in a saucepan over medium heat, stirring until butter has melted. Let the mixture cool completely.

Step 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.

Step 6

Bake in the preheated oven until the pot pie is bubbling and the crust is browned, about 40 minutes.