Rooster Pot Pie Skillet – Match Foodie Finds

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!

Amazing Chicken Pot Pie Skillet

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

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

Pot pie filling ingredients

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

WANT TO USE DIFFERENT VEGGIES?

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

Prepare Chicken Breading

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.

Bread Chicken

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.

Sear Chicken

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. 

Prepare Pot Pie Filling

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 Chicken Pot Pie Skillet

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.

Serve & Enjoy!

Let the whole casserole sit for 10 minutes before serving.

Top Tips

Read through the entire recipe before starting. It has lots of different steps that could be missed.

The breaded chicken thighs are meant to look like biscuits, so be sure they are breaded and golden brown after cooking. 

If the rice is still crunchy after removing the skillet from the oven, remove the chicken from the skillet, add an additional ½ cup of broth to the skillet, mix, and cover. Let the rice sit for 15 minutes to allow the rice to further cook. 

Storage

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.

If you’re planning to freeze this chicken pot pie skillet, we recommend cooking it all the way through first and then freezing it.

To thaw & reheat: let the chicken pot pie skillet thaw in the fridge overnight. Then, bake uncovered at 350ºF for 20-30 minutes or until warm in the middle and the corn flakes are crispy. The cook time will depend on the amount of chicken pot pie skillet you are reheating.

Chicken Pot Pie Skillet

This chicken pot pie skillet is a hearty meal that feeds a crowd and is made completely in a skillet. Enjoy!

Prep:30 minutes

Cook:1 hour 30 minutes

Total:2 hours

Fat 29

Carbs 58

Protein 33

Ingredients

Other Ingredients

• 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.
• 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.

• 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 flake. Set aside.

• 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 (you can keep the mixture in the bag). Be sure the chicken is fully coated in the cornflake mixture and set it on a plate. Repeat until all of the chicken thighs are coated.

• Heat a large oven-safe skillet with sides (preferably cast iron) over medium/high heat and add olive oil. When the olive oil is fragrant, sear the chicken thighs for about 3 minutes or until the first side is golden brown. Be sure to gently move the thighs while they are searing to be sure they are not sticking to the skillet. Use a spatula to gently, but swiftly, flip the chicken over. Be sure not to separate the breading from the chicken. Sear the second side for 2 minutes and then remove the chicken from the pan.

• Deglaze the skillet with ½ cup of broth and then add 1 tablespoon of olive oil. Add the onion to the skillet and season with ¼ teaspoon of salt. Sauté the onion 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, stirring constantly. 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.

Tips & Notes

• If the rice is still crunchy after removing the skillet from the oven, remove the chicken from the skillet, add an additional ½ cup of broth to the skillet, mix, and cover. Let the rice sit for 15 minutes to allow the rice to further cook.
• The breaded chicken thighs are meant to look like biscuits, so be sure they are breaded and golden brown after cooking.
• If you want your rice mixture to be extra creamy and wet, add an additional ½ cup of heavy cream to this recipe.

Nutrition facts

Calories: 620kcal Carbohydrates: 58g Protein: 33g Fat: 29g Fiber: 5g Sugar: 4g