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When it comes to comfort food, few dishes can rival the warmth and satisfaction of a well-made pie. Skillet pies, in particular, have gained popularity for their ease of preparation and delightful flavors. They offer the comforting essence of traditional pies but can be whipped up in a fraction of the time, making them an ideal choice for busy weeknights or family gatherings. Among the myriad of skillet pie recipes, the Creamy Corn and Chicken Skillet Pie stands out with its rich, creamy texture and savory flavors that promise to please even the pickiest of eaters.

Creamy Corn and Chicken Skillet Pie

Discover the heartwarming flavors of Creamy Corn and Chicken Skillet Pie, a delightful one-pan meal that combines tender chicken, sweet corn, and fresh vegetables enveloped in a rich cream sauce. Perfect for busy weeknights or family gatherings, this easy recipe delivers comfort without the hassle of extensive cleanup. Enjoy the warm, filling dish that invites creativity in the kitchen and satisfies even the pickiest eaters. Bring the joy of home-cooked meals to your table!
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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 available)

1 medium potato, diced

2 cups spinach leaves, roughly chopped

1 cup heavy cream

1 cup chicken broth

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 sheet of refrigerated pie crust (or homemade, if preferred)

1 egg, beaten (for egg wash)

Fresh parsley for garnish (optional)

Instructions
 

Sauté the Chicken:

    - In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.

      Cook Aromatics:

        - In the same skillet, add the chopped onion and sauté until translucent, about 4 minutes. Add the minced garlic, and stir for 1 minute until fragrant.

          Add Vegetables:

            - Stir in the diced potato and cook for about 5 minutes. Add the frozen corn and spinach leaves, cooking until the spinach wilts and the corn is heated through.

              Create the Creamy Sauce:

                - Pour in the heavy cream and chicken broth. Add the dried thyme and paprika. Stir to combine and let it simmer for 5-7 minutes until the sauce thickens slightly.

                  Combine the Ingredients:

                    - Return the cooked chicken to the skillet and mix everything well. Adjust seasoning with additional salt and pepper as desired.

                      Prepare Pie Crust:

                        - Preheat the oven to 400°F (200°C). Roll out the pie crust and place it over the creamy chicken and corn mixture in the skillet, tucking the edges around the mixture.

                          Add Egg Wash:

                            - Brush the beaten egg over the top of the pie crust to give it a golden color while baking.

                              Bake:

                                - Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and fully cooked.

                                  Garnish and Serve:

                                    - Allow it to cool slightly before slicing. Garnish with freshly chopped parsley if desired. Serve hot and enjoy your delicious Creamy Corn and Chicken Skillet Pie!

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