Cajun Chicken Thigh Pie. The kids call it a "piehole" for a reason; the mouth yearns for that crumbly crust surrounding the sweet or savory filling, the stuff of Moms and America. This Cajun chicken feast is perfect for the hole of pies: juicy chicken thighs and fresh vegetables combine with slightly spicy, slightly smoky Cajun seasonings, to bake under a sweet cornbread crust that's just pure flavor. The kids call it a "piehole" for a reason; the mouth yearns for that crumbly crust surrounding the sweet or savory filling, the stuff of Moms and America.
Chicken thighs are moist and tender and perfect for oven baking.
This chicken thighs recipe is also gluten free, low carb, and Keto-friendly.
Season with a pinch of salt and pepper.
You can cook Cajun Chicken Thigh Pie using 12 ingredients and 2 steps. Here is how you cook that.
Ingredients of Cajun Chicken Thigh Pie
- Prepare 2 of chicken thighs (diced).
- It's 1 of red pepper (diced).
- Prepare 2 of carrots (diced).
- Prepare 1 of jalapeño (diced).
- Prepare 1 of onion (diced).
- It's 3 of green onions.
- It's 2 tsp of Cajun seasoning.
- You need of Cornbread.
- You need 3/4 cup of corn muffin mix.
- It's 1/4 cup of cheese.
- Prepare of Green part of green onion.
- Prepare 1/2 cup of water.
If you like things spicier add some more seasoning. Sprinkle with a pinch of salt. Heat the olive oil in a skillet over medium heat. Stir in the the chicken breast and season with salt and pepper.
Cajun Chicken Thigh Pie instructions
- Oil pan. Combine chicken and all vegetables (except for green part of green onions) into a pan on medium-high heat. Add seasoning. Cook and stir for 8 minutes. Add 2 teaspoons of corn mix at the end and stir. Then add some water and simmer for a 1-2 minutes..
- Transfer the mix to a baking pan. Evenly top the pan with the cornbread mix and bake for 20 minutes at 400. Let set and it’s done. Garnish with green onion..
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