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.
Provided by Angela Morris
Categories Chicken Thighs
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 650.5 calories, Carbohydrate 62.5 g, Cholesterol 119.7 mg, Fat 31.5 g, Fiber 5.4 g, Protein 29 g, SaturatedFat 14.6 g, Sodium 866.5 mg, Sugar 4.4 g
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.
Provided by Angela Morris
Categories Chicken Thighs
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 650.5 calories, Carbohydrate 62.5 g, Cholesterol 119.7 mg, Fat 31.5 g, Fiber 5.4 g, Protein 29 g, SaturatedFat 14.6 g, Sodium 866.5 mg, Sugar 4.4 g
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.
Provided by Angela Morris
Categories Chicken Thighs
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 650.5 calories, Carbohydrate 62.5 g, Cholesterol 119.7 mg, Fat 31.5 g, Fiber 5.4 g, Protein 29 g, SaturatedFat 14.6 g, Sodium 866.5 mg, Sugar 4.4 g
DELICIOUS CHICKEN POT PIE
This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.
Provided by vincy bramblett
Categories Savory Pies
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
- Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
- Combine broth and half and half.
- Gradually stir into vegetable mixture.
- Cook over medium heat stirring constantly until thickened and bubbly.
- Stir in salt and pepper; add chicken and stir well.
- Pour into shallow 2 quart casserole dish and top with pie shells.
- Cut slits to allow steam to escape.
- Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Nutrition Facts : Calories 538.3, Fat 35.3, SaturatedFat 10.1, Cholesterol 14.9, Sodium 1113.7, Carbohydrate 46.9, Fiber 4.4, Sugar 3.1, Protein 8.8
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