Marry Me Chicken Pot Pie
Marry Me Chicken but we're taking it up a notch by adding crispy chicken skin for that extra crunch! Combining the best of both worlds, layering juicy chicken in a luscious sauce with veggies, all baked and topped with crispy chicken skin. Perfect for cozy nights or impressing someone special—this dish is a game-changer. Stay tuned for a twist on your favorite classic dishes!
Tasty Team
84% would make again
Total Time
50 minutes
50 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Total Time
50 minutes
50 min
Prep Time
10 minutes
10 min
Cook Time
30 minutes
30 min
Ingredients
for 4 servings
- 2 lb boneless chicken thighs, skin on
- 1 tablespoon blackened seasoning
- 3.5 tablespoons smoked paprika, divided
- 2 tablespoons garlic powder, divided
- 2 teaspoons dried thyme
- 1 teaspoon kosher salt
- 2 tablespoons olive oil, divided
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- ½ small yellow onion, diced
- 1 cup chicken broth
- 1.5 cups heavy cream
- 1.5 cups grated parmesan cheese
- 1 tablespoon dried oregano
- ¼ teaspoon cayenne
- 3 tablespoons fresh basil, chopped
- ½ cup sundried tomato, chopped
- 1 cup frozen carrots and peas
- 1 teaspoon fresh thyme, for garnish
- flaky sea salt, to taste
Nutrition Info
- Calories 981
- Fat 71g
- Carbs 32g
- Fiber 5g
- Sugar 13g
- Protein 73g
Estimated values based on one serving size.
Preparation
- Use a paring knife to carefully loosen and peel the skin off the chicken thighs, then set it aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide the mixture into 8-ounce ramekins and place a large piece of chicken skin on top. Sprinkle with a little flaky salt.
- Bake at 425°F until the chicken skin is crispy and golden, about 10 minutes. Once done garnish with thyme.
- Enjoy!
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