Marry Me Chicken Pot Pie

Name: Marry Me Chicken Pot Pie
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 lb boneless chicken thighs; 0.25 tbsp blackened seasoning; 0.88 tbsp smoked paprika; 0.5 tbsp garlic powder; 0.5 tsp dried thyme; 0.25 tsp kosher salt; 0.5 tbsp olive oil; 0.75 tbsp unsalted butter; 0.75 garlic cloves; ½ small yellow onion, diced small yellow onion; 0.25 c chicken broth; 0.38 c heavy cream; 0.38 c grated parmesan cheese; 0.25 tbsp dried oregano; ¼ teaspoon cayenne cayenne; 0.75 tbsp fresh basil; ½ cup sundried tomatoes, chopped sundried tomato; 0.25 c frozen carrots and peas; 0.25 tsp fresh thyme; Flaky salt, to taste flaky sea salt

40 minuta1 porcija

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Energija

981 kcal

Ugljikohidrati

27 g

Masti

71 g

Proteini

73 g

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Sastojci

boneless chicken thighs
0.5 lb
blackened seasoning
0.3 tbsp
smoked paprika
0.9 tbsp
garlic powder
0.5 tbsp
dried thyme
0.5 tsp
kosher salt
0.3 tsp
olive oil
0.5 tbsp
unsalted butter
0.8 tbsp
garlic cloves
3 garlic cloves, minced
small yellow onion
½ small yellow onion, diced
chicken broth
0.3 c
heavy cream
0.4 c
grated parmesan cheese
0.4 c
dried oregano
0.3 tbsp
cayenne
¼ teaspoon cayenne
fresh basil
0.8 tbsp
sundried tomato
½ cup sundried tomatoes, chopped
frozen carrots and peas
0.3 c
fresh thyme
0.3 tsp
flaky sea salt
Flaky salt, to taste

Upute

1
Use a paring knife to carefully loosen and peel the skin off the chicken thighs, then set it aside.
2
In a large bowl, season chicken with blackened seasoning, ½ tablespoon smoked paprika, 1 teaspoon garlic powder, kosher salt, 1 tablespoon olive oil and thyme.
3
Heat remaining 1 tablespoon olive oil in a large pan over medium heat. Once hot, add the chicken thighs and cook 5 minutes per side, until charred and browned. Remove from the pan and set aside.
4
Lower the heat and add butter to the same pan. Once melted, add the onions and garlic and cook until softened, about 5 minutes. Stir in the chicken stock, heavy cream and bring to a low simmer. Cook until thickened and reduced by ⅓, about 5 minutes.
5
Then stir in the parmesan cheese, remaining 2 teaspoons smoked paprika, remaining 1 teaspoon garlic powder, sun dried tomatoes, oregano, cayenne pepper, and fresh basil.
6
Dice chicken into small cubes and add it back into the cream sauce with peas and carrots. Continue to cook until the sauce is thickened, about 5 minutes.
7
Divide the mixture into 8-ounce ramekins and place a large piece of chicken skin on top. Sprinkle with a little flaky salt.
8
Bake at 425°F until the chicken skin is crispy and golden, about 10 minutes. Once done garnish with thyme.
9
Enjoy!