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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. Itโs simple, delicious, and all made in one skillet with a creamy cherry tomato base. Thereโs 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 youโve 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!
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Well, that was quick. I barely got a taste of summer, and suddenly weโre back to the cozy days of September cooking and baking. The leaves here are already changing, and our nights are turning chillyโfall is definitely in the air!
Iโve 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. Itโs always been such a comforting meal for her.
Whenever my family has been away and weโre all coming back home, I love to make a cozy dinner that first nightโa Sunday-style meal that feels extra special. This pot pie was perfect for that a couple of weeks ago, and since then Iโve made it three weeks in a row. Itโs safe to say we love this one!
Let me walk you through the recipe
Ingredients
- prosciutto โ optional, but itโs surely an added layer of deliciousness
- salted butter, or use olive oil
- yellow onions
- garlic
- fresh thyme
- paprika and cayenne pepper
- flour
- broth โ 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. Iโve always recommendedย this one, itโs 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 chickenโmy Nonnie always bought one, and itโs 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 inโitโs 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 peasโor any vegetables you love. And if prosciutto isnโt your thing, feel free to leave it out!
Looking for other easy dinner recipes? Here are a few ideas:ย
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, donโt 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
Ingredientsย
- 3 ounces prosciutto , (optional)
- 4 tablespoons salted butter or olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/3 cup all-purpose flour
- 2 cups broth
- 4 cups cherry tomatoes
- salt and black pepper
- 2 cups whole milk
- 2 cups shredded chicken
- 1 cup fresh basil leaves
- 2 cups shredded sharp cheddar cheese
- 1 sheet frozen puff pastry, thawed
- 1 egg yolk
Instructionsย
- 1. Preheat the oven to 400ยฐ F.ย 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
LOVED this! so rich and such a beautiful touch on a classic. I did pie crust and it worked so well! i would do probably half the tomatoes next time and maybe add carrots and/or green beans?
i do have to sayโฆ the egg wash on top turned brown instead of golden. maybe my oven cooks โhigherโ than the average? either way, SO GOOD!
Hey Christianna,
Awesome!! Thanks so much for choosing to make this recipe, Iโm so glad it was enjoyed.
You could cover in foil next time once the top turns golden. Have the best week!
Worked out great! Was a little runny and I could have reduced it a little more but made it with all the ingredients and it was tasty. Pot pie is an old favorite of my spouse so they were happy.
Hey Paul,
Wonderful! Your feedback means a lot, thanks for trying the recipe. Happy it delivered!
Hey Tieghan ,
I love this recipe !!!! Could you please let me know what I can sub for the prosciutto? I donโt eat pork โฆ. Thanks again for this recipe ! I cannot wait to make it !
Hi Tahniat,
I would use a turkey bacon or just skip it:) I hope you love this dish!
This couldn’t have come at a better time – we have a gazillion cherry tomatoes and I’m running out of ways to use them. We also have 8 heirloom tomato plants that are going crazy. On Fridays, we always have a tomato salad that includes red onion, pepperoni (for my husband), fresh torn up mozzarella. I get this all ready and chill it so that when we’re ready to eat, I can add the chunked up tomatoes and then drizzle it all with my homemade balsamic dressing. Oh yeah – we also open a bottle of red wine , usually a Malbec, to go with. I’ll definitely be making this pot pie this week so as not to waste any of those cherry tomatoes.
Hey Chris,
Your Friday night tomato salad sounds absolutely delicious and even better with a glass of Malbec! ๐ What a perfect way to use all those beautiful summer tomatoes. Iโm so happy this recipe came at just the right time for your cherry tomato abundance! I hope you love the pot pie, and thank you so much for sharing your Friday tradition with me.
Could I add zucchini to this or would it be to runny?
Hi Marie,
I have never tried this, but you could certainly give it a try! Let me know how it turns out for you!
Could I use a pie crust instead of a puff pastry? Thank you!
Hey Katherine,
Sure, that would also work nicely for you! I hope you love this dish, please let me know if you give it a try!
Oh my. So good! Thank you for another great recipe. I added a half cup of shredded zucchini that I had in the fridge and a handful of baby spinach. Really, really good!
Hey Dorothy,
I love to hear this recipe turned out well for you, thanks a bunch for making it!
Enjoy your weekend!
This is by far my new favorite pot pie recipe. I had to reduce for along time so it wouldnโt be soupy but it was wonderful. Used homemade broth as well. Will absolutely make again. Would love to make for company but will have to find a bigger dish and double it because between my husband and two toddlers, it was devoured.
Hey Kim,
I love to hear this recipe turned out well for you, thanks a bunch for making it!
Enjoy your weekend!
This was so delish! I ended up adding like 3/4 a cup of rice after the milk had been cooking for a few minutes and before it went in the oven to beef it up and about 2 cups of spinach. Turned out great!!
Hey Polly,
Amazing! Thanks so much for making this recipe and your feedback, so glad to hear it was enjoyed!
This turned out good and my family loved it! Iโm not sure why anyone would think there was too much liquid, unless they werenโt cooking at high enough heat or maybe not using the right kind of pans, maybe substituting, not sure, but it was easy and great flavor!
Hey Nicole,
Perfect! Love to hear this recipe turned out nicely for you, thanks for making it! Happy Holidays!๐๐