This hearty one-pan meal is one that my family looks forward to every time. The filling is reminiscent of a chicken pot pie, and the buttery cobbler topping delivers a nice little crunch in every bite.
Makes 8 servings
Time: 1 hr 30 minutes
Ingredients
1/4 cup butter
1 small yellow onion, diced
1 clove garlic, minced
1/4 cup flour
2 cups chicken stock
1 lb uncooked chicken breast, cut into bite sized pieces
1 cup heavy cream
12 oz. bag of frozen mixed vegetables (corn, peas, carrots and cut green beans)
1 tsp sea salt, divided
1/4 tsp pepper
1 cup white rice, uncooked
Topping:
1/2 cup flour
1/2 cup panko
1/4 tsp baking powder
1/4 cup grated parmesan cheese
1/4 tsp granulated garlic
1/4 tsp sea salt
1 Tbsp fresh chives or parsley, chopped
1/3 cup butter, cubed and slightly softened at room temperature
1 egg, beaten
Directions
Preheat oven to 400°F with the rack in the middle position.
Season the chicken with 1/2 tsp of salt, then set it aside. In a large oven-safe skillet, heat the butter over medium heat until melted. Sauté the onion and garlic until the onion begins to soften, about 4 min. Sprinkle in the 1/4 cup of flour, and stir for one minute.
Slowly add the chicken stock and stir until it begins to thicken. Add the chicken, cream, mixed vegetables, other 1/2 tsp of salt, and pepper. Stir to combine, breaking up any clumps of vegetables if they are still frozen. Add the rice and stir again. Cover the skillet and transfer it to the oven to bake for 35 minutes. My skillet did not come with a lid, so I used foil. If yours comes with an oven-safe lid, by all means use it!
Meanwhile, combine all of the dry topping ingredients together in a bowl and mix with a fork. Add the cubed butter and beaten egg, and use the fork to mix it around, smashing the dry ingredients into the butter and egg until the mixture becomes crumbly. Keep refrigerated until ready to use.
Using oven mitts, carefully remove the skillet from the oven and uncover. Distribute the topping evenly all over the filling, using your fingers to crumble up the larger clumps. Return to the oven, uncovered, to bake for another 25 to 30 minutes, until the top is golden brown.
Remove and let cool for 5 to 10 minutes before serving.
Visuals
The package of mixed vegetables is the one that contains cut green beans, corn, peas, and carrots. They can be added frozen, along with the raw chicken and uncooked rice, and the oven will do the rest!
Smashing the dry topping ingredients into the egg and butter with a fork.
This is what the topping should look like after everything is incorporated. I actually like to switch to using my hands partway through mixing everything together, to make sure the topping forms clumps instead of becoming one big mass.
The cobbler, after 35 minutes of baking, getting ready to go back into the oven with the topping on.
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