Full Recipe
Author
Food Network Kitchen | 2025-11-10
Description
This healthy chicken dish takes all the flavors and great veggies of a pot pie but skips the pie dough. Instead we used a few easy techniques to give you amazingly crispy skin on chicken thighs — they're so crunchy and flavorful you'll never miss the crust. Our tricks for great skin? Pat the chicken absolutely dry, then start it in a cold pan and cook it skin-side down over lower heat. The thighs finish in the oven while you prepare a colorful mix of classic pot pie veggies: carrots, celery, mushrooms, potatoes and pearl onions. It's pure comfort, no pie tin required! And with 24 grams of protein it's a high-protein treat you can feel extra good about.
