Angela's Amazing Chicken Pot Pie

Ingredients

• Servings: 6
• 6 bone-in chicken thighs with skin
• 3 cups water, or amount to cover
• 1 1/4 cups milk
• 1/2 cup butter
• 6 potatoes, peeled and cubed
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 1/4 cups self-rising flour

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 40 mins


• 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.