"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." — Angela Morris
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bone-in chicken thighs with skin
water, or amount to cover
1 1/4 cups
potatoes, peeled and cubed
1 (10.5 ounce) can
condensed cream of chicken soup
1 1/4 cups
I'd like to call this "Boiled Chicken Pie".
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!
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Angela's Amazing Chicken Pot Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 283
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