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.

Prep Time:
15 mins
Cook Time:
1 hrs 25 mins
Total Time:
1 hrs 40 mins
6 servings


  • 6 bone-in chicken thighs with skin

  • 3 cups water, or amount to cover

  • 1 ¼ cups milk

  • ½ cup butter

  • 6 potatoes, peeled and cubed

  • 1 (10.5 ounce) can condensed cream of chicken soup

  • 1 ¼ cups self-rising flour


  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.

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.

Nutrition Facts (per serving)

651 Calories
32g Fat
63g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 651
% Daily Value *
Total Fat 32g 40%
Saturated Fat 15g 73%
Cholesterol 120mg 40%
Sodium 867mg 38%
Total Carbohydrate 63g 23%
Dietary Fiber 5g 19%
Total Sugars 4g
Protein 29g
Vitamin C 42mg 211%
Calcium 197mg 15%
Iron 4mg 24%
Potassium 1205mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.