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The Corn & Chicken Delight Skillet Pie is a comforting dish that brings warmth and satisfaction to any dinner table. This recipe combines tender chicken, sweet corn, and a medley of vegetables, all enveloped in a flaky crust, making it an ideal choice for family gatherings or a cozy weeknight meal. The beauty of skillet pies lies in their simplicity and versatility; they can be customized based on seasonal ingredients or personal preferences.

Creamy Corn and Chicken Skillet Pie

Discover the comforting taste of Corn & Chicken Delight Skillet Pie, perfect for family dinners or cozy weeknights. This easy recipe combines tender chicken, sweet corn, and vibrant vegetables, all wrapped in a flaky crust. With its rich and creamy filling, this dish is simple enough for beginners yet satisfying for seasoned chefs. Customize it with seasonal ingredients and enjoy a wholesome meal that brings everyone together around the dinner table.
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Ingredients
  

1 lb (450g) chicken breast, diced

2 cups sweet corn (fresh or frozen)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1 cup shredded cheddar cheese

1 cup frozen mixed vegetables (carrots, peas, and green beans)

1 tablespoon olive oil

1 teaspoon thyme

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 sheet refrigerated pie crust

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the skillet: In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and garlic. Sauté for about 2-3 minutes, until the onion is translucent.

    Cook the chicken: Add the diced chicken breast to the skillet, season with salt, pepper, thyme, and paprika. Cook until the chicken is browned and cooked through, about 5-7 minutes.

      Add the corn and vegetables: Stir in the sweet corn and mixed vegetables, cooking for an additional 3-4 minutes until everything is heated through.

        Create the creamy sauce: Pour in the heavy cream and chicken broth. Stir well and let it simmer for 5 minutes until the mixture thickens slightly. Sprinkle the shredded cheddar cheese into the skillet, mixing until melted and slightly bubbly.

          Prepare the pie crust: Preheat your oven to 400°F (200°C). While the mixture simmers, roll out the refrigerated pie crust to fit over the skillet (if necessary, use a larger skillet that can go into the oven, or transfer to a round pie dish).

            Assemble the pie: Remove the skillet from the heat. Carefully place the pie crust over the creamy chicken and corn mixture, pressing the edges gently to seal.

              Bake: Cut small slits in the pie crust to allow steam to escape. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.

                Serve: Once baked, let the skillet pie cool for about 5 minutes. Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings