Marry Me Chicken Pot Pie

Ingredients

• 2 lb boneless chicken thighs, skin on (Skin loosened and removed before cooking, then reserved for topping)
• 1 tbsp blackened seasoning
• 3.5 tbsp smoked paprika (Divided; the instructions specify ½ tablespoon for seasoning and 2 teaspoons in the sauce)
• 2 tbsp garlic powder (Divided; the instructions specify 1 teaspoon for seasoning and 1 teaspoon in the sauce)
• 2 tsp dried thyme
• 1 tsp kosher salt
• 2 tbsp olive oil (Divided)
• 3 tbsp unsalted butter
• 3 garlic (Minced)
• 0.5 small yellow onion (Diced)
• 1 cup chicken broth
• 1.5 cup heavy cream
• 1.5 cup grated Parmesan cheese
• 1 tbsp dried oregano
• 0.25 tsp cayenne pepper
• 3 tbsp fresh basil (Chopped)
• 0.5 cup sun-dried tomatoes (Chopped)
• 1 cup frozen carrots and peas
• 1 tsp fresh thyme (For garnish)
• flaky sea salt (To taste)

Steps

1. 1

   Use a paring knife to carefully loosen and peel the skin from the chicken thighs. Set the skin aside for the topping.

2. 2

   Place the chicken thighs in a large bowl. Season them with the blackened seasoning, ½ tablespoon smoked paprika, 1 teaspoon garlic powder, kosher salt, 1 tablespoon olive oil, and dried thyme.

3. 3

   Heat the remaining 1 tablespoon olive oil in a large pan over medium heat. Once hot, add the seasoned chicken thighs.

4. 4

   Cook the chicken thighs for 5 minutes per side, until charred and browned. Remove them from the pan and set aside.

5. 5

   Lower the heat and add the butter to the same pan. Once the butter has melted, add the diced onion and minced garlic.

6. 6

   Cook the onion and garlic until softened, about 5 minutes.

7. 7

   Stir in the chicken broth and heavy cream. Bring the mixture to a low simmer.

8. 8

   Continue cooking until the sauce has thickened and reduced by one-third, about 5 minutes.

9. 9

   Stir in the Parmesan cheese, remaining 2 teaspoons smoked paprika, remaining 1 teaspoon garlic powder, chopped sun-dried tomatoes, dried oregano, cayenne pepper, and chopped fresh basil.

10. 10

    Dice the cooked chicken into small cubes and add it back to the cream sauce along with the frozen peas and carrots.

11. 11

    Continue cooking until the sauce is thickened, about 5 minutes.

12. 12

    Divide the chicken mixture among 8-ounce ramekins. Place a large piece of reserved chicken skin on top of each portion.

13. 13

    Sprinkle the ramekins with a little flaky sea salt.

14. 14

    Bake at 425°F until the chicken skin is crispy and golden, about 10 minutes.

15. 15

    Garnish with the fresh thyme and serve.

Notes

The structured ingredient quantity for smoked paprika is 3.5 tablespoons, although the written instructions account for only ½ tablespoon plus 2 teaspoons. Likewise, the ingredient list specifies 2 tablespoons garlic powder, while the instructions account for 1 teaspoon plus 1 teaspoon. These source inconsistencies are preserved. The recipe does not specify whether the ramekins should be placed on a baking sheet.

Nutrition per serving

• main
• dinner
• comfort food
• baked
• chicken
• high-protein
• special occasion
• under 1 hour