From My Kitchen To Yours

Chicken pot pie bake

I love those recipes that we all grew up with, they are just too good to miss out on.

This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, jut give a shot it won’t fail you !

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.




6 chicken thighs with bone and skin
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)




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 for more recipes