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Skillet Tomato Cheddar Chicken Pot Pie. Similar tomato cheddar soup, but baked into a cozy skillet pot pie with a golden, flaky crust on top. It’s simple, delicious, and all made in one skillet with a creamy cherry tomato base. There’s butter, onions, garlic, fresh cherry tomatoes, thyme, basil, milk, shredded chicken, and, of course, plenty of cheddar cheese. Top it all with store-bought pastry, and you’ve got the easiest pot pie that comes out of the oven looking beautiful and tasting even better. This is the updated chicken pot pie we all want to eat!
Well, that was quick. I barely got a taste of summer, and suddenly we’re back to the cozy days of September cooking and baking. The leaves here are already changing, and our nights are turning chilly—fall is definitely in the air!
I’ve been working through the last of my cherry tomatoes, making sure not a single one goes to waste. This pot pie turned out to be the perfect way to use them.
My mom really loves pot pie. She grew up in Ohio (as did my dad), and my Nonnie made it often when she was little. It’s always been such a comforting meal for her.
Whenever my family has been away and we’re all coming back home, I love to make a cozy dinner that first night—a Sunday-style meal that feels extra special. This pot pie was perfect for that a couple of weeks ago, and since then I’ve made it three weeks in a row. It’s safe to say we love this one!
Let me walk you through the recipe
Ingredients
- prosciutto – optional, but it’s surely an added layer of deliciousness
- salted butter, or use olive oil
- yellow onions
- garlic
- fresh thyme
- paprika and cayenne pepper
- flour
- broth – you could use wine or water too
- cherry tomatoes
- milk, use what you drink at home, or use cream
- shredded chicken, I recommend rotisserie chicken
- fresh basil leaves
- cheddar cheese, try a spicy cheddar for more flavor
- frozen puff pastry, I always keep this on hand
- an egg yolk
- flaky sea salt
Special Tools
All you need is an oven-safe 11 or 12-inch skillet. I’ve always recommended this one, it’s my favorite.
Steps
Step 1: Get the prosciutto crisp
This is optional, but since I created this recipe with my mom in mind (she loves prosciutto!), I included it. Cook the prosciutto in an oven-safe skillet with butter until crispy, just a few minutes. Remove and set aside.
Step 2: Create the creamy base
In the same skillet, cook the onion, garlic, and thyme in butter. Add a pinch of paprika and cayenne until fragrant. Sprinkle in the flour and cook for 2 minutes to remove the raw flour flavor.
Step 3: The broth
Mix in the cherry tomatoes, then pour in the broth (or white wine). Simmer until the tomatoes begin to burst.
Step 4: The milk and chicken
Stir in fresh basil leaves or a spoonful of basil pesto. Add the milk and let the sauce thicken. Mix in the shredded chicken (I love using rotisserie chicken—my Nonnie always bought one, and it’s inspired me to do the same). Stir in the cheddar, then remove the skillet from the heat. Nestle the prosciutto on top.
Step 5: Add the pastry, then bake
Unroll the pastry and brush with beaten egg yolk. Lay it over the skillet filling. Bake until the crust is deeply golden and smells amazing!
Serve
Let the pot pie rest for a few minutes before cutting in—it’s hot and saucy. I like to top mine with flaked sea salt and fresh thyme. Serve in low bowls so you get plenty of the creamy tomato cheddar sauce.
Additions/Notes
For a classic twist, stir in frozen peas—or any vegetables you love. And if prosciutto isn’t your thing, feel free to leave it out!
Looking for other easy dinner recipes? Here are a few ideas:
Broccoli Cheddar Chicken and Rice Casserole
Garlic Butter Creamed Corn Chicken
Cheesy Zucchini Chicken and Rice Bake
One Skillet Street Corn Chicken Enchilada Bake
Broccoli Cheddar Chicken and Noodle Casserole
Creamy Broccoli Cheddar Casserole with Garlic Butter Pretzels
Lastly, if you make this Skillet Tomato Cheddar Chicken Pot Pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Skillet Tomato Cheddar Chicken Pot Pie
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Servings: 6
Calories Per Serving: 640 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 400° F. 2. Cook the prosciutto with 1 tablespoon butter in a large oven-safe skillet over medium heat until crispy. Pull the prosciutto out and set aside. 3. In the same skillet, melt together 2 tablespoons butter with the onion, garlic, thyme, paprika, and cayenne, cooking until fragrant, about 5 minutes. Sprinkle the flour over the mixture and cook until golden, 2 minutes.4. Add the tomatoes, then gradually whisk in the broth until smooth. Season with salt and pepper. Bring to a simmer, reduce the heat to medium. Cook uncovered until the tomatoes begin to burst, about 10 minutes.5. Mix in the milk. Let cook for 5 minutes until slightly thickened. Mix in the chicken, basil, and cheese. Remove from the heat. Top the chicken with the reserved prosciutto. 6. Roll the pastry out into a slightly larger square to fit your skillet. Mix the egg yolk with 1 tablespoon of water, then brush the pastry all over with the beaten yolk. Lay the pastry over the chicken filling, tucking in the sides as needed. Bake until the pastry is deeply golden, about 30 minutes.7. Top the pie with sea salt, then break into it and enjoy!
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