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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

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

651 calories; 31.5 g total fat; 120 mg cholesterol; 867 mg sodium. 62.5 g carbohydrates; 29 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/20/2011
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! Read More
(9)

Most helpful critical review

Rating: 3 stars
02/07/2012
I'd like to call this "Boiled Chicken Pie". Read More
(11)
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/20/2011
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! Read More
(9)
Rating: 3 stars
02/07/2012
I'd like to call this "Boiled Chicken Pie". Read More
(11)
Rating: 4 stars
07/20/2011
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! Read More
(9)
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Rating: 5 stars
09/02/2011
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 Read More
(7)
Rating: 3 stars
03/03/2012
Honestly I'd give this 2 1/2 stars if I could. This is amazingly BLAND. I added onion salt and garlic to the water while cooking the chicken and mistakenly thought the broth would add the needed flavor to the dish. I was so wrong. This recipe lacks any seasoning beyond salt in the water that cooks the potatoes. I added chopped baby carrots and frozen peas or more color and veggie flavor but this recipe desperately needs some minced garlic and onion salt and pepper at the very least. My crust took a full hour to have any color at all. At that point it was just a light brown. The recipe has possibilities but it needs help. Read More
(3)
Rating: 5 stars
06/24/2014
I loved this recipe because of the crust. The crust was very easy and the basic filling of the chicken pot pie was o.k. If you like flavor it is simple enough for you to add more seasoning to your filling. Again the crust was great if your not looking for basic pot pie crust made from pie pastry crusts! Read More
(1)
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Rating: 2 stars
01/19/2018
Not good at all as written but I think maybe the author forgot to finish? The pic shows carrots peas etc yet this things aren t included in the list of ingredients. I added corn peas carrots celery onion garlic poultry seasoning salt pepper thyme... without those it would have been terribly bland. Read More
Rating: 5 stars
09/22/2017
Quick and easy to prepare. Result is delicious. Followed the recipe exactly but added some carrots for volume and colour. Set to become a favourite. Read More