Chicken Pot Pie Skillet
View original ↗
Fit Foodie Finds · by Emily Richter★ 4.8 (11)

Chicken Pot Pie Skillet

NUTRITION · PER SERVING120M COOK
CAL 32%·PRO 59%
CARBS 55G35% OF CAL
5G FIBER0G ADDED0G INTRINSIC46G OTHER5G TOTAL SUGAR
FAT 33G47% OF CAL
11G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A skillet chicken pot pie with vegetables, rice, and a creamy sauce topped with cornflake crust. Hearty and homey, feeds a crowd.

mainamericancasserolechicken
View the full recipe on Fit Foodie Finds →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 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
  • 2.5 cups chicken broth (separated)
  • 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 (carrots, peas, corn, etc.)
  • 1 cup uncooked long-grain rice
  • ½ cup heavy cream
  • ½ teaspoon ground black pepper
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
PREP
30M
SODIUM
1399MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.