Enjoy delicious and easy to make chicken thighs and chicken pot pie recipes!

Chicken Pot Pie Recipe

Yield: 4 Servings Prep: 0:15 Total time: 0:30

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Ingredients

  • Freshly ground black pepper
  • Kosher salt
  • 3/4 lb. boneless skinless chicken breast
  • 1 large egg
  • 2 c. mixed frozen vegetables
  • 1/2 c. whole milk
  • 1 lb. homemade pie crust
  • 1/4 c. all-purpose flour

 

Directions

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  1. Up to the temperature of 350°F, preheat the oven. Take a baking sheet and line it with parchment paper. Flour the work surface and on this, roll the pie crust making large rectangle like shape and the rounded edges are to be sliced off. Slice it into four strips.
  2. In a large mixing bowl, place the vegetables and cooked chicken. Whisk milk and flour over low heat in a small saucepan and simmer it till thick for about 5 minutes. Over the vegetables and chicken, pour the sauce and with pepper and salt, season it generously.
  3. Take the strips of pie crust and over its bottom halves, spoon the mixture and over the tops, fold it.
  4. To press and seal it, use the fingers and to crimp it, use the fork twines. With the egg wash, brush it and to the prepared baking sheet, transfer it.
  5. Bake for about 18-20 minutes till puffy and golden.

 

Crispy Chicken Thighs with Wild Mushroom Recipe

Yield: 4 Servings Prep: 0:25 Total time: 0:40

Crispy-Chicken-Thighs-with-Wild-Mushroom-Recipe-Netmarkers




Ingredients

  • 4 bone-in skin-on chicken thighs
  • 2 tsp. fresh thyme leaves
  • 4 tbsp. extra-virgin olive oil
  • Freshly ground black pepper
  • 2 cloves garlic
  • 5 c. mixed wild mushrooms
  • 1/4 c. heavy cream
  • Kosher salt
  • 1/4 c. chicken stock
  • 1/4 c. dry white wine
  • 1 shallot

 

Directions

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  1. Up to the temperature of 425°F, preheat the oven. Heat 2 tbsp olive oil over medium-high heat in a large skillet. To this, add shallot and garlic and cook for about 2 minutes till fragrant and soft.
  2. Add the mushrooms to it and cook for about 8 minutes till they are golden brown. After this, add thyme and with pepper and salt, season it. Add chicken stock and white wine and simmer for 2-3 minutes till it is reduced to nearly half the quantity.
  3. Stir in the cream after this and for additional 2 minutes, simmer it till thickened. Remove it from the heat.
  4. Heat remaining 2 tbsp olive oil over medium-high heat in a large skillet. With pepper and salt, season the chicken and with the skin side down, place it in the skillet. Sear for about 4 minutes till golden brown. Cook for additional 4 minutes after flipping it. Spread with the thyme sprigs and to the oven, transfer it. For 15 minutes, cook it.
  5. Over the sautéed mushrooms, serve the chicken thighs and with thyme, garnish it.

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