This chicken pie takes a bit of time to make since you have to let the ingredients cool down, but it is still very simple to prepare, and above all, the result is delicious. A single-crust chicken pot pie, prepared in a rectangular baking dish rather than a pie plate.
Preparation: 15min ‘ Cooking: 1h25min ‘ Ready in : 1h40min
Servings: 6
Ingredients
- 6 chicken thighs with bone and skin
- water
- 1 ¼ cup of milk
- 1/2 cup of butter
- 6 potatoes, peeled and cubed
- 1 can (284 ml) condensed chicken cream
- 1 ¼ cup prepared flour (baking agents already incorporated)
Steps of preparation
- Place chicken thighs in a large saucepan and add enough water to cover. Bring to a boil over medium heat, reduce heat and simmer until chicken is cooked and tender for about 45 minutes. Once cooked, set aside to cool and save 2 cups of the cooking liquid. When cool enough to handle, remove meat from bones and chop. Discard skin and bones.
- Place potatoes in a large pot and cover with lightly salted water. Bring to a boil, reduce heat and simmer for 15-20 minutes until potatoes are tender. Drain and let air dry.
- Preheat oven to 350°F (175°C).
- Bring milk and butter to a boil in a saucepan over medium heat. Stir until butter is melted. Let cool completely.
- Place cooked chicken in the bottom of a 13 x 9″ baking dish. Arrange potato cubes on top.
- In a bowl, whisk the 2 cups of chicken broth previously set aside with the condensed chicken soup. Pour over the potatoes.
- Transfer cooled milk to a mixing bowl and stir in flour, 1/2 cup at a time; mix until smooth. Spread batter in baking dish.
- Bake until pie is bubbling and the top crust is golden brown, about 40 minutes. visit ineskohl.info for more recipes
Note:
Be sure to use enough water to cook the chicken so that you have 2 cups of liquid after cooking.
Note: Make sure to use enough water to cook the chicken so that you have 2 cups of liquid after cooking:
Be sure to let the milk cool completely. If it’s still warm, it could cause lumps.