Prep: 20 mins

Cook: 35 mins

Servings: 4

Imagine a golden‑crusted skillet pie that brings together sweet summer corn, tender chicken, and a creamy herb‑infused sauce—all in one pan. The Corn & Chicken Delight Skillet Pie delivers that comforting, rustic feel without the fuss of a traditional pie crust.

What makes this dish truly special is the marriage of caramelized chicken thighs with the natural sweetness of corn kernels, all bound together by a light, buttery biscuit topping that crisps up in the oven.

This recipe is perfect for busy families, casual dinner parties, or a weekend brunch where you want something hearty yet elegant. Kids love the bright corn, while adults appreciate the depth of the savory sauce.

The cooking process is straightforward: sear the chicken, simmer the corn‑filled sauce, then finish the whole thing under a blanket of biscuit dough in a hot oven. In just 35 minutes you’ll have a dish that looks as impressive as it tastes.

Why You'll Love This Recipe

One‑Pan Wonder: All the flavor builds in a single skillet, which means fewer dishes, less cleanup, and a beautiful presentation straight from the pan.

Seasonal Sweetness: Fresh corn adds a burst of natural sweetness that balances the savory chicken and buttery biscuit topping.

Comfort Meets Elegance: The biscuit crust gives a rustic, comforting feel while still looking polished enough for guests.

Customizable: Swap proteins, adjust herbs, or add extra veggies—this base is a flexible canvas for creative cooks.

Ingredients

The backbone of this skillet pie is high‑quality chicken thighs, which stay moist during searing and finish tender in the oven. Sweet, juicy corn kernels add texture and natural sugar, while a blend of cream, chicken broth, and herbs creates a silky sauce. The biscuit topping, made with flour, butter, and a touch of milk, rises into a golden crust that seals in all the flavors.

Main Ingredients

8 bone‑in, skin‑on chicken thighs
2 cups fresh corn kernels (about 3 ears)
1 cup diced red bell pepper

Sauce Components

1 cup low‑fat chicken broth
½ cup heavy cream
2 teaspoons Dijon mustard

Seasonings & Aromatics

2 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon dried thyme
Salt and freshly cracked black pepper, to taste

Biscuit Topping

1 cup all‑purpose flour
2 teaspoons baking powder
¼ cup unsalted butter, cold and cubed
⅓ cup whole‑milk (or plant‑based alternative)
1 tablespoon fresh chives, finely chopped

Each component plays a purpose: the chicken thighs render flavorful fat that enriches the sauce; corn adds a burst of sweetness and a pleasant pop; the cream and mustard give the sauce body and a subtle tang; and the biscuit topping creates a buttery crown that turns the skillet into a true pie. Together they produce a balanced, comforting meal that feels both rustic and refined.

Step-by-Step Instructions

Preparing the Chicken

Pat the chicken thighs dry with paper towels, then season both sides generously with salt, pepper, smoked paprika, and dried thyme. Let the seasoned thighs rest for 10 minutes at room temperature; this helps the seasoning adhere and promotes even cooking.

Searing & Building the Base

Heat the Skillet. Place a 10‑inch cast‑iron skillet over medium‑high heat and add 2 tablespoons olive oil. When the oil shimmers (about 2 minutes), it’s ready for searing.
Sear the Thighs. Arrange the thighs skin‑side down, leaving space between each piece. Cook without moving for 5‑6 minutes until the skin turns deep golden‑brown and releases easily from the pan. Flip and sear the flesh side for another 4 minutes. This step builds flavor through Maillard reaction.
Sauté Aromatics. Reduce heat to medium, add minced garlic and diced red bell pepper. Stir for 30 seconds until fragrant, being careful not to burn the garlic.
Incorporate Corn & Liquids. Sprinkle the fresh corn kernels over the aromatics, then pour in chicken broth, heavy cream, and Dijon mustard. Stir to combine, scraping up any browned bits (fond) from the bottom—these are flavor gold.
Simmer. Bring the mixture to a gentle simmer and let it reduce for 4‑5 minutes. The sauce should thicken enough to coat the back of a spoon. Taste and adjust seasoning with additional salt or pepper if needed.

Preparing the Biscuit Topping

While the sauce simmers, whisk together flour and baking powder in a bowl. Add the cold butter cubes and, using a pastry cutter or fingertips, blend until the mixture resembles coarse crumbs. Stir in the milk just until a soft dough forms, then fold in the chopped chives for a pop of color and mild onion flavor.

Assembling & Baking

Layer the Chicken. Nestle the seared thighs back into the skillet, skin side up, ensuring they sit snugly in the sauce.
Top with Biscuit Dough. Drop spoonfuls of the biscuit dough over the chicken, spacing them evenly. The dough will spread slightly as it bakes, creating a patchwork crust.
Bake. Transfer the skillet to a preheated 375°F (190°C) oven. Bake for 20‑25 minutes, or until the biscuit topping is golden brown and a toothpick inserted into the thickest biscuit comes out clean.
Rest. Remove the skillet from the oven and let it rest for 5 minutes. This allows the sauce to thicken further and the juices to redistribute.

Serving

Garnish with a sprinkle of extra chives or fresh parsley before serving. Serve directly from the skillet for a rustic presentation, pairing each portion with a spoonful of the creamy corn sauce and a crunchy biscuit crown.

Tips & Tricks

Perfecting the Recipe

Dry the Chicken. Patting the thighs dry before seasoning ensures a crisp skin and prevents steaming.

Use Fresh Corn. Fresh kernels give the best sweetness and texture; if using frozen, thaw and dry them first.

Don’t Over‑mix Biscuit Dough. Over‑working the dough creates tough biscuits; stop as soon as the ingredients come together.

Flavor Enhancements

Finish the sauce with a squeeze of fresh lemon juice for brightness, or stir in a tablespoon of grated Parmesan for umami depth. A pinch of red‑pepper flakes adds a subtle heat that balances the sweetness of the corn.

Common Mistakes to Avoid

Skipping the resting period after baking causes the juices to run out, leaving the chicken dry. Also, baking at too high a temperature can burn the biscuit topping before the chicken reaches a safe internal temperature of 165°F (74°C). Keep the oven at 375°F for even cooking.

Pro Tips

Use a Cast‑Iron Skillet. Its heat retention gives a superior crust and distributes heat evenly during baking.

Check Temperature. Insert an instant‑read thermometer into the thickest thigh; once it hits 165°F, the chicken is perfectly cooked.

Cover Mid‑Bake. If the biscuit topping browns too quickly, loosely tent the skillet with foil for the last 10 minutes.

Variations

Ingredient Swaps

Swap chicken thighs for bone‑in, skin‑on chicken drumsticks or even pork shoulder cubes for a richer flavor. Replace corn with sweet peas or diced butternut squash for a different seasonal twist. For a vegetarian version, use large portobello mushrooms and omit the meat entirely, adding extra broth for moisture.

Dietary Adjustments

To make the dish gluten‑free, use a certified gluten‑free flour blend for the biscuit topping and ensure your broth is gluten‑free. For dairy‑free, substitute heavy cream with coconut cream and use a plant‑based butter alternative. Keto diners can replace the flour with almond flour and use a low‑carb sweetener in place of any honey if desired.

Serving Suggestions

Pair the skillet pie with buttery mashed potatoes, herb‑infused rice pilaf, or a simple arugula salad dressed with lemon vinaigrette. A side of roasted Brussels sprouts adds a caramelized bite, while crusty sourdough is perfect for sopping up the creamy sauce.

Storage Info

Leftover Storage

Allow leftovers to cool to room temperature, then transfer the entire skillet (or portion it) into airtight containers. Store in the refrigerator for up to 4 days. For longer keeping, freeze in freezer‑safe containers for up to 3 months; wrap tightly with plastic wrap followed by foil to prevent freezer burn.

Reheating Instructions

Reheat in a 350°F (175°C) oven, covered with foil, for 15‑20 minutes until the interior is hot and the biscuit topping regains its crispness. In a pinch, microwave individual portions on medium power for 2‑3 minutes, adding a splash of broth to keep the sauce from drying out.

Frequently Asked Questions

Absolutely. Season the chicken thighs and keep them covered in the fridge for up to 24 hours. You can also mix the biscuit dough a day ahead and store it wrapped in plastic. When you’re ready to cook, simply follow the searing and baking steps for a quick, stress‑free dinner.

Frozen corn works well; just thaw it in a colander and pat dry before adding it to the skillet. This prevents excess water from diluting the sauce. Add the corn a minute or two later than fresh kernels, as it needs less time to heat through.

Yes, you can omit the biscuit layer for a lighter version. After the sauce has thickened, simply bake the chicken uncovered for 15‑20 minutes, or until the sauce bubbles and the chicken reaches 165°F. The dish will still be flavorful, though the comforting crust will be missing.

The biscuit is ready when it turns a deep golden brown and sounds hollow when tapped lightly. If you prefer extra crispness, broil for the final 2 minutes, watching closely to avoid burning.

This Corn & Chicken Delight Skillet Pie brings together sweet corn, juicy chicken, and a buttery biscuit crown in a single pan, making it both comforting and impressive. By following the detailed steps, using fresh ingredients, and applying the tips provided, you’ll achieve a restaurant‑quality dish every time. Feel free to swap proteins, adjust herbs, or experiment with side dishes—cooking is your playground. Serve hot, enjoy the flavors, and let the skillet pie become a new family favorite.