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In the realm of comfort food, few dishes can compete with the delightful combination of creamy textures and savory flavors found in a skillet pie. The Creamy Corn and Chicken Skillet Pie is not only a feast for the palate but also a visually appealing dish that brings warmth to any mealtime. This recipe effortlessly combines tender chicken thighs, vibrant vegetables, and a luscious cream sauce, all encased in a flaky pie crust. Ideal for family dinners or a cozy night in, this dish is simple to prepare and guarantees satisfaction for everyone at the table.

Creamy Corn and Chicken Skillet Pie

Discover the comforting delight of Creamy Corn and Chicken Skillet Pie, a perfect dish for family dinners or cozy nights in. This recipe features tender chicken thighs, vibrant vegetables, and a luscious cream sauce, all wrapped in a flaky pie crust. Easy to prepare and packed with flavor, it’s a delicious twist on classic chicken pot pie. Elevate your meal with this heartwarming recipe that brings everyone together for a satisfying dining experience.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 cup frozen corn (or fresh if preferred)

1 medium potato, diced

2 cups fresh spinach leaves, roughly chopped

1 cup heavy cream

1 cup chicken broth

1 teaspoon dried thyme

1 teaspoon paprika

Salt and black pepper, to taste

1 sheet refrigerated pie crust (or homemade, if you prefer)

1 egg, beaten (for egg wash)

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Sauté the Chicken:

    - In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the bite-sized chicken thighs, seasoning them with salt and pepper. Cook the chicken for about 6-8 minutes, or until it is browned and cooked through. Remove the chicken from the skillet and set aside on a plate.

      Cook Aromatics:

        - In the same skillet used for the chicken, add the finely chopped onion and sauté it for about 4 minutes, or until it turns translucent. Next, add the minced garlic and continue to cook for an additional minute, stirring constantly until fragrant.

          Add Vegetables:

            - Mix in the diced potato and sauté for approximately 5 minutes, allowing it to pick up flavor. Then, add the frozen corn and chopped spinach leaves, stirring until the spinach wilts and the corn is heated through, about 2-3 minutes.

              Create the Creamy Sauce:

                - Carefully pour in the heavy cream and chicken broth. Sprinkle in the dried thyme and paprika. Stir everything together, then reduce the heat to low and let the mixture simmer for 5-7 minutes, allowing the sauce to thicken slightly.

                  Combine the Ingredients:

                    - Return the cooked chicken to the skillet, stirring to combine it with the creamy vegetable mix. Taste and adjust the seasoning with additional salt and pepper as needed.

                      Prepare Pie Crust:

                        - Preheat your oven to 400°F (200°C). Roll out the pie crust on a floured surface and carefully place it over the creamy chicken and vegetable mixture in the skillet. Tuck the edges of the crust around the filling to encase it.

                          Add Egg Wash:

                            - Brush the surface of the pie crust with the beaten egg, ensuring it covers the entire crust for a beautiful golden finish as it bakes.

                              Bake:

                                - Place the skillet in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and fully cooked. Keep an eye on it to prevent over-browning.

                                  Garnish and Serve:

                                    - Once baked, allow the pie to cool for a few minutes before slicing. If desired, sprinkle with freshly chopped parsley for a touch of color and freshness. Serve warm and enjoy your comforting Creamy Corn and Chicken Skillet Pie!

                                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                                        - Presentation Tips: For an elevated presentation, serve slices on individual plates garnished with a sprig of parsley and a light drizzle of cream around the edges.