Mash Up: Marry Me Chicken Pot Pie

By Tasty · 45 min

Ingredients

Instructions

1. Remove the skin from the chicken thighs in one piece and set it aside.
2. In a large bowl, season the chicken with blackened seasoning, 1/2 tablespoon smoked paprika, 1 teaspoon garlic powder, kosher salt, 1 tablespoon olive oil and dried thyme.
3. Heat the remaining 1 tablespoon olive oil in a large pan over medium heat. Add the chicken thighs and cook 5 minutes per side, until charred and browned. Set aside.
4. Lower the heat, melt the butter in the same pan, then add the onion and garlic and cook about 5 minutes until softened. Stir in the chicken broth and heavy cream and bring to a low simmer. Cook about 5 minutes, until thickened and reduced by one third.
5. Stir in the parmesan, the remaining 2 teaspoons smoked paprika, the remaining 1 teaspoon garlic powder, sun-dried tomatoes, oregano, cayenne and basil.
6. Dice the chicken into small cubes and return it to the sauce with the peas and carrots. Cook about 5 minutes more, until the sauce is thick.
7. Divide the mixture among 8-ounce ramekins and top each with a large piece of chicken skin. Sprinkle with a little flaky salt.
8. Bake at 425°F about 10 minutes, until the skin is crispy and golden. Garnish with fresh thyme.

Summarized from Tasty's video. Watch it for the details.

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GarlicOnionCheeseCarrotCreamParmesan cheeseHeavy creamChicken thigh