Yes, there are plenty of recipes already on the internet. And, yes, there are fancier versions. But, this one is relatively quick and easy, the kids will eat it, and it reheats well.
You can adjust the chicken/potato/carrot ratio. Parsnips or turnip are also nice additions. I prefer to make two shallow pies, but you could make one deep one depending on your family’s feelings about crust.
6 lbs boneless, skinless chicken thighs
chicken broth – up to 3 cups
1/4 c (1 pkg) brown gravy mix
1 can cream of chicken soup
2 Tbsp corn starch
1/4 c water
1-2 pie crusts (recipe below)
- Cut chicken, potatoes, and carrots into bite size pieces.
- Add chicken to a large pot. Cover with water and boil 20 minutes until cooked through.
- Move chicken to baking dish(es). Add potatoes and carrots to chicken water. Boil 30 minutes or until softened.
Add potatoes and carrots to chicken in baking dish(es).
- Move cooking liquid to measuring cup and add enough chicken broth to make 3 cups.
- Add soup and broth to the pot. Stir to combine. Add the liquid, stir, and bring to a boil.
- Combine the corn starch and water. When the soup/gravy/liquid mixture is smooth, add the cornstarch. Boil for a short time to thicken.
- Pour gravy over chicken and vegetables. You will have about 4 quarts.
- Top with pie crust(s). Bake at 400° for 30 minutes or until golden brown.
Flaky Pie Crust (Joy of Cooking)
This recipe makes 2 single or one double pie crust. Halve it or freeze the second if you only need one. I use a food processor, but you could do it by hand.
2½ cups all-purpose flour
1 tsp sugar
1 tsp salt
½ cup shortening
1 stick unsalted butter
generous 1/3 cup of cold water
- Add the flour, sugar, and salt to food processor. Pulse to combine.
- Add the shortening. Pulse to the consistency of cornmeal.
- Add the butter. Pulse to pea-sized bits.
- If your unit has a feed tube, drizzle the water through the feed tube while pulsing to combine. Do not over mix. If you have to pour the water in directly, do so in 2-3 batches so you do not over mix.
- Press into a flattened circle and wrap in wax paper. Refrigerate for 4 hours, or up to 2 days. If you will not be using it that soon, place the wax paper pouch in a plastic bag and freeze. If you are only using half, split after the refrigeration stage and freeze the remaining portion.