Make It Tonight: Chicken Thighs

October 22, 2019

A chicken pot pie is a wonderful thing to be able to make, and a comforting meal when the weather turns cool. Leftover roasted chicken or turkey makes a great starting point (and you could make a batch of stock from the carcass), or you could begin with skinless, boneless chicken thighs, which cook quickly and have a ton of flavour. 

Cut the thighs into bite-sized pieces and cook with the classic trio of onion, carrot and celery, then add herbs (thyme is classic), flour to thicken and some stock, and simmer until it bubbles and thickens. At this point you could throw in just about anything—frozen peas, cooked lentils, thinly sliced Brussels sprouts or kale (discard the stems) and let them heat through as the mixture bubbles, then bakes. Pour it into a baking dish (or in the skillet, if it’s ovenproof) or individual oven-proof dishes or ramekins—this is a great way to tuck a few into the freezer for another night, or share with a friend or neighbour. 

Perhaps best of all is the range of topping options you have for pot pies—mashed potatoes (or potatoes + rutabaga, for something different) for those wanting to boost veggies or go gluten-free, a puff pastry lid, or even scrunched up phyllo—a great way to use the last of a package from your holiday hors d’oeuvres.

Chicken Pot Pie

Wk44 chicken pot pie blogIngredients:
canola oil, for cooking
1 onion, chopped
1 carrot, chopped
2 celery stalks, chopped
1 garlic clove
1 tsp thyme or Italian seasoning
8 skinless, boneless chicken thighs, cut into bite-sized pieces
salt and pepper, to taste
2 Tbsp all-purpose flour
1 1/2 cups chicken stock
1/4 cup whipping cream
1/3 cup frozen peas 
4 phyllo pastry sheets, thawed
2 Tbsp melted butter

Directions:
Preheat the oven to 350˚F.

In a large skillet, heat a drizzle of oil over medium-high heat and cook the onion, carrot and celery for 3-4 minutes, until soft. Add the garlic and thyme and cook for another minute. Add the chicken, season with salt and pepper and cook for a few more minutes, until opaque.

Sprinkle with flour, add the stock, cream and peas and bring to a simmer, stirring until the sauce bubbles and thickens. Pour into a baking dish or pie plate, or into individual baking dishes. Scrunch each piece of phyllo and place on the surface, and brush with butter. Bake for 15-20 minutes, or until the pastry is golden and the filling is heated through.

- Julie Van Rosendaal

Three Make It Tonight recipes for Chicken Thighs

Fast MIT

Chicken Skewers with Brown Sugar & Soy

Fancy MIT

Lemony, Garlicky Chicken Thighs and Potatoes

Family MIT

Chicken Pot Pie

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