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Chicken pot pie skillet

Chicken pot pie skillet

By Giulia Ferri
30’ Prep time
60’ Cook time
90’ Total time
620 Calories
6 Serving

Summary

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!
Giulia Ferri 0 Followers

Step by Step

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Step 1

Preheat the oven to 375ºF.
Step 2
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Step 2

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.
Step 3
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Step 3

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.
Step 4
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Step 4

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.
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Step 5

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.
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Step 6

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.
Step 7
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Step 7

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.
Step 8
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Step 8

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.*
Step 9
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Step 9

Let the whole casserole sit for 10 minutes before serving.

Tips and Warnings

  • 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.

Ingredient

  • Large eggs
    Large eggs
    3
  • Stalks celery
    Stalks celery
    3
  • Heavy cream
    Heavy cream
    118.29 ml
  • All-purpose flour
    All-purpose flour
    29.57 ml
  • Chicken broth
    Chicken broth
    5914.71 ml
  • Olive oil
    Olive oil
    44.36 ml
  • Unsalted butter
    Unsalted butter
    44.36 ml
  • Dried thyme
    Dried thyme
    14.79 ml
  • Paprika
    Paprika
    4.93 ml
  • Salt
    Salt
    4.93 ml
  • Garlic powder
    Garlic powder
    29.57 ml
  • Large white onion
    Large white onion
    0.5
  • Sprigs fresh thyme
    Sprigs fresh thyme
    4
  • Bella mushrooms
    Bella mushrooms
    226.8 g
  • Boneless
    Boneless
    56.7 kg
  • Coarse salt
    Coarse salt
    4.93 ml
  • Cornflakes
    Cornflakes
    709.76 ml
  • Ground black pepper
    Ground black pepper
    2.46 ml
  • Sprigs fresh rosemary
    Sprigs fresh rosemary
    4
  • Frozen vegetable medley
    Frozen vegetable medley
    5914.71 ml
  • Garlic
    Garlic
    4 pcs
  • Uncooked long-grain rice
    Uncooked long-grain rice
    236.59 ml

Nutrition Facts

View nutrition facts
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