Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Pot Pie Chicken Thighs
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- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 428
- Total Fat
- 27 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 116 milligrams
- Sodium
- 1071 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 4 grams
- Sugar
- 8 grams
- Protein
- 24 grams
This healthy chicken dish takes all the flavors and great veggies of a pot pie but skips the pie dough. Instead we used a few easy techniques to give you amazingly crispy skin on chicken thighs — they’re so crunchy and flavorful you’ll never miss the crust. Our tricks for great skin? Pat the chicken absolutely dry, then start it in a cold pan and cook it skin-side down over lower heat. The thighs finish in the oven while you prepare a colorful mix of classic pot pie veggies: carrots, celery, mushrooms, potatoes and pearl onions. It’s pure comfort, no pie tin required! And with 24 grams of protein it's a high-protein treat you can feel extra good about.
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 428
- Total Fat
- 27 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 116 milligrams
- Sodium
- 1071 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 4 grams
- Sugar
- 8 grams
- Protein
- 24 grams
Ingredients
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Directions
Special equipment:
an instant-read thermometer- Preheat the oven to 425 degrees F.
- Sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the oil into an enameled cast-iron braiser or large cast-iron skillet with high sides. Add the chicken skin-side down. Place over medium-low heat and cook, undisturbed, until the skin is golden brown, crispy and easily pulls away from the pan, about 12 minutes. If the skin is sticking to the pan, it’s not ready to flip yet.
- Place the chicken skin-side up on a baking sheet and bake until the center of the largest thigh reaches 160 degrees F on an instant-read thermometer, 10 to 12 minutes. Remove from the oven and set aside to rest.
- While the chicken is cooking, prepare the vegetables. Pour off all but 1 tablespoon of the fat from the pan, then add the carrots, celery, mushrooms, potato and pearl onions. Cook over medium heat, stirring frequently, until the vegetables begin to soften, 5 to 6 minutes.
- Add the flour and bouillon to the vegetables and cook for 1 minute, stirring constantly. Stir in the milk, bay leaf, thyme sprigs and 1 1/2 cups water. Cook, stirring frequently and scraping the bottom of the pan to release any browned bits, until the sauce comes to a boil, 3 to 4 minutes. Reduce the heat to low and simmer, stirring constantly, until the sauce is thickened to a gravy consistency and the vegetables are fully cooked, 6 to 10 minutes. Stir in 1 teaspoon salt and 1/2 teaspoon pepper.
- Remove and discard the bay leaf and thyme sprigs. To serve, spoon the vegetables and gravy onto warmed plates or bowls and top each with a chicken thigh, skin-side up.
Cook’s Note
Finishing the chicken in the oven helps to prevent overcooking and produces a succulent, juicy thigh.
