One-Skillet Chicken Pot Pie with Golden Biscuit Topping

Dinner never looked so good. This chicken pot pie skillet is a hearty, one-pan meal that feeds a family and is prepared entirely in a single oven-safe skillet. Crispy, cornflake-breaded chicken sits on a creamy, herb-scented rice and vegetable filling for a comforting twist on classic pot pie flavors.

Amazing Chicken Pot Pie Skillet

This recipe is a go-to weeknight favorite: cleanup is easy because everything cooks in one pan, and the whole family will enjoy the rich flavors and satisfying textures. The cornflake-crusted chicken creates a biscuit-like crust that pairs perfectly with the creamy filling.

Chicken Pot Pie Skillet Ingredients

For the chicken

Boneless, skinless chicken thighs are coated in a seasoned cornflake mixture instead of traditional biscuit dough. The coating crisps up nicely during searing and baking and gives a lovely contrast to the creamy filling.

Ingredients for 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 (for the coating)
• 3 large eggs
• 1.25 lbs boneless, skinless chicken thighs
• 3 tablespoons olive oil (for searing)

Pot pie filling ingredients

The filling is creamy and aromatic thanks to a bit of heavy cream, fresh herbs, and proper seasoning. It includes rice so the dish becomes a hearty, casserole-style skillet dinner.

• 2.5 cups chicken broth, divided
• 1 tablespoon olive oil
• 1 teaspoon salt (divided)
• 1/2 large white onion, minced
• 8 oz Bella mushrooms, sliced
• 4 cloves garlic, minced
• 3 stalks celery, chopped (about 1 cup)
• 3 tablespoons unsalted butter
• 2.5 cups frozen vegetable medley (carrots, peas, corn, etc.)
• 2 tablespoons all-purpose flour (for the filling)
• 1 cup uncooked long-grain rice
• 1/2 cup heavy cream
• 1/2 teaspoon ground black pepper
• 4 sprigs fresh thyme and 4 sprigs fresh rosemary, tied together

Want to use different veggies?

Use any frozen vegetables you prefer. If you choose fresh vegetables, pre-steam them before adding because the skillet doesn’t provide enough liquid or time to fully cook raw fresh vegetables.

How to Make Chicken Pot Pie Skillet

Prepare the cornflake coating

Preheat the oven to 375ºF. In a large resealable bag, combine cornflakes, garlic powder, dried thyme, paprika, salt, and 2 tablespoons of flour. Crush gently so there are still some larger cornflake pieces — you want texture, not powder. Set aside.

Bread the chicken

Whisk 3 eggs in a bowl. Dredge each chicken thigh in the egg, then press into the cornflake mixture until well coated. Place the breaded thighs on a plate and repeat until all pieces are coated.

Sear the chicken

Heat a large oven-safe skillet (cast iron works well) over medium-high heat with 3 tablespoons olive oil. When the oil is hot and fragrant, sear the chicken thighs for about 3 minutes on the first side until golden. Flip carefully and sear the second side for 2 minutes. Remove the chicken and set aside.

Make the pot pie filling

Deglaze the skillet with 1/2 cup of the chicken broth, scraping up any browned bits. Add 1 tablespoon olive oil, then the minced onion; season with 1/4 teaspoon salt and sauté 3–4 minutes. Add the mushrooms and cook another 3 minutes.

Add the garlic, chopped celery, and butter; cook until the butter melts and the mixture begins to thicken, about 3–4 minutes. Stir in the frozen vegetable medley, then sprinkle 2 tablespoons flour over the vegetables and toss to coat.

Add the rice, the remaining 1/2 teaspoon salt, and the rest of the chicken broth. Stir in the heavy cream slowly, stirring to combine. Submerge the tied thyme and rosemary stems in the liquid. Nestle the seared chicken thighs on top of the mixture and cover the skillet.

Bake

Bake covered at 375ºF for 35 minutes. Remove the cover and increase the oven temperature to 450ºF; bake an additional 5–10 minutes until the chicken is golden and an instant-read thermometer reads 165ºF in the thickest part. Remove from the oven and let rest 10 minutes before serving.

Top Tips

• Read the whole recipe first. There are several steps that are easy to miss if you jump in halfway.
• Keep some texture in the cornflake coating. Larger flakes give the breading a biscuit-like look and a satisfying crunch.
• If the rice is still firm after baking: remove the chicken, add ½ cup additional broth, stir, cover, and let sit 15 minutes to finish cooking the rice.
• For an extra-creamy filling: stir in another ½ cup heavy cream before serving.

Storage

Allow the skillet to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for 3–5 days.

Freezing: Cook the dish fully before freezing. To reheat from frozen, thaw in the refrigerator overnight, then bake uncovered at 350ºF for 20–30 minutes or until heated through and the cornflake topping is crisp again. Reheat time will vary depending on portion size.

Notes & final tips

• If the rice remains undercooked, add ½ cup broth, stir, cover, and let stand 15 minutes.
• The coated chicken is intended to resemble biscuits—ensure a golden-brown crust after baking.
• Add extra heavy cream for a wetter, creamier rice mixture if desired.