Chicken Pot Pie Skillet
Ingredients
The chicken
-
3
cups
cornflakes
-
2
tablespoons
garlic powder
-
1
tablespoon
dried thyme
-
1
teaspoon
paprika
-
1
teaspoon
coarse salt
-
2
tablespoons
all-purpose flour
-
3
large
eggs
-
1.25
lbs.
boneless, skinless chicken thighs
-
3
tablespoons
olive oil
Pot pie filling
-
2.5
cups
chicken broth
-
1
tablespoon
olive oil
-
1
teaspoon
salt
-
½
large
white onion, minced
-
8
oz.
Bella mushrooms, sliced
-
4
cloves
garlic, minced
-
3
stalks
celery, chopped (~1 cup)
-
3
tablespoons
unsalted butter
-
2.5
cups
frozen vegetable medley
-
2
tablespoons
all-purpose flour
-
1
cup
uncooked long-grain rice
-
½
cup
heavy cream
-
½
teaspoon
ground black pepper
-
4
sprigs
fresh thyme
-
4
sprigs
fresh rosemary
Instructions
- Preheat the oven to 375ºF.
- Combine corn flakes, garlic powder, dried thyme, paprika, salt, and flour in a bag and crush slightly.
- Whisk eggs in a bowl and dredge chicken thighs in eggs and then in the cornflake mixture.
- Heat olive oil in a skillet and sear chicken thighs until golden brown on both sides.
- Deglaze the skillet with broth and add onion, sauté for a few minutes, then add mushrooms.
- Add garlic, celery, and butter, and cook until butter melts.
- Add frozen vegetable medley and flour, tossing to coat.
- Mix in rice, remaining salt, and broth, then slowly add heavy cream.
- Tie fresh thyme and rosemary together and submerge in the mixture.
- Place seared chicken on top, cover, and bake for 35 minutes.
- Uncover and increase heat to 450ºF, cooking for an additional 5-10 minutes until chicken is golden brown.
- Let sit for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
620
Total fat
29g
Total carbohydrates
58g
Total protein
33g
Sodium
0mg
Cholesterol
0mg
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