Chicken Pot Pie Skillet

Dinner never looked so delicious! Our chicken pot pie skillet is a hearty meal that feeds a crowd and is made completely in a skillet. Enjoy!

This delicious chicken pot pie skillet is one of my go-to weeknight meals! Clean-up is easy, my toddler loves it, and it’s packed with amazing flavor and protein. Plus, it will feed the whole family. What could be better?!

Chicken Pot Pie Skillet Ingredients

For the chicken in this chicken pot pie skillet, we’re using boneless skinless chicken thighs and breading them in an amazing cornflake mixture en lieu of traditional biscuits. they’re super flavorful, crispy, and just such a perfect complement to the filling.

Here’s what you’ll need:

• Cornflakes 
• Garlic powder 
• Dried thyme
• Paprika 
• Salt 
• All-purpose flour 
• Eggs 
• Boneless, skinless chicken thighs

Our filling is packed with traditional chicken pot pie ingredients, but made super creamy and flavorful thanks to a bit of heavy cream and the right combination of spices and fresh herbs. You’ll need:

• Chicken broth 
• White onion 
• Bella mushrooms
• Garlic
• Celery
• Unsalted butter
• Frozen vegetable medley
• All-purpose flour
• Long-grain rice
• Heavy cream 
• Salt & pepper 
• Fresh thyme
• Fresh rosemary

This recipe was made with a traditional frozen veggie medley. Add in your favorite frozen vegetables as a substitute or addition. If you are adding fresh vegetables, steam them ahead of time. There is not enough liquid or cooking time for them to cook completely from raw.

How to Make Chicken Pot Pie Skillet

Add the corn flakes, garlic powder, dried thyme, paprika, salt, and flour to a large gallon bag and carefully crush all of the ingredients together with your hands. Do not crush all of the corn flakes into powder, there should be some larger chunks of corn flakes.

Crack 3 eggs in a large mixing bowl and whisk the eggs together. Dredge the chicken thighs through the egg and then through the cornflake mixture. Be sure each chicken thigh is fully coated in the cornflake mixture.

Heat a large oven-safe skillet with sides over medium/high heat and add olive oil.  When the olive oil is fragrant, sear the chicken thighs until the first side is golden brown.

Use a spatula to gently, but swiftly, flip the chicken over. Sear the second side until golden brown. 

Deglaze the skillet with broth and olive oil. Add the onion and sauté for 3-4 minutes and then add the mushrooms and sauté for another 3 minutes. 

Add the garlic, celery, and butter to the pan and mix everything together and let everything cook for another 3-4 minutes or until the butter is melted and begins to thicken.

Pour the vegetable medley into the pan and toss and then add flour to the skillet and toss until all of the ingredients are coated in flour. 

Next, add the rice, the rest of the salt, and the rest of the broth to the skillet and mix. Slowly add in the heavy cream, and tie the fresh thyme and rosemary together with cooking twine and submerge it in the liquid.

Finally, place the cooked chicken thighs on top of the whole mixture and cover. 

Bake the skillet, covered, for 35 minutes, and then uncover the skillet and turn the heat to 450ºF and let it cook for another 5-10 minutes or until the chicken is golden brown. When the chicken is brown and the internal temperature is 165ºF, remove the skillet from the oven.

Let the whole casserole sit for 10 minutes before serving.

Top Tips

Let the chicken pot pie skillet cool completely. Then, transfer it into a large airtight container. Cover and refrigerate for up to 3-5 days.