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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
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.
Ingredients
- 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
Instructions
- 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!
This post was originally published on September 8, 2025
My pastry turned out burnt on top but raw on the bottom. Any suggestions?
Hi Wren,
So sorry to hear this! Next time I would just lay a piece of foil over the top so it doesn’t burn. I hope this helps!
This recipe is SO delicious! I ended up using only one cup of broth and one cup of milk because my tomatoes let off a ton of liquid. The only issue I had was that my puff pastry was beautiful on top, but raw underneath. Going to try tweaking the cooking of it next time to see if I can address that issue, because there will absolutely be a next time for this recipe!
Hi Kaleigh,
Thanks so much for making this dish, I’m so glad it was enjoyed! So sorry to hear about the pastry. Have a great Sunday!
This looks delicious! I’m going to chop two small Yukon golds into small pieces and boil. I’ll stir them into the pie mixture, along with some chopped spinach just at the point before you add the puff pastry. I think that this will add a little more comfort and heft. Thanks for such a great idea!
Sounds like a great idea, April! I hope you love this recipe, let me know how it turns out for you! xx
Amazing flavor! Looks elegant. I increased the amount of chicken to 3 1/2 cups and had to increase the amount of flour for thickening since I used homegrown cherry tomatoes which are definitely more juicy than store bought. I baked in individual casserole dishes and cut pastry into 6 squares. Recommend letting it sit for about 10 minutes before serving to set up a bit. Thank you for another fabulous recipe!
Hi Patty,
I really appreciate you making this recipe and reporting back. Thrilled it turned out well! Have the best weekend!
Delicious. I added carrots, mushrooms, and spinach and it was delicious. I did cut back on the liquid some and it was perfect after letting it sit for a few minutes.
Thanks so much, Shannan! So glad to hear this recipe was enjoyed, I appreciate you making it! xx
This was nothing like a pot pie, it was more like soup with puff pastry draped over it. Waste of ingredients.
Hi Diane,
Sorry to hear you did not enjoy this recipe and felt as though it was a waste of ingredients. If there is anything that I can help with, please let me know! x
Hey Tieghan, I just cooked this last night, made it vegetarian with added zucchini and tofu instead of chicken and prosciutto, and it turned out really delicious, especially the sauce. Thank you very much for this great recipe and best regards from Germany!
Hey Kerstin,
Fantastic! Thanks for sharing what worked nicely for you! I’m so glad to hear this recipe was a winner! xx
Really delicious! I only gave it 4 stars because the puff pastry started to burn before the underneath part was finished. The flavor of the filling was soooo good!
Love to hear it, Susie! Thanks a lot for making this recipe and your comment! Have the best day!
This is unfortunately really unappetizing. I’m surprised this recipe was posted to the site. It’s nothing like a pot pie, for starters. It’s basically tomato soup that you’d pair with a grilled cheese. Not a very good tomato soup, though. I’m not sure why I attempted this because Tieghan’s pictures turned my stomach a bit, but I had tomatoes in the house and didn’t listen to the voice in my head saying this wouldn’t turn out. Yikes. I’m not going to be able to look at tomatoes again for a while.
Hi Meg,
Very sorry to hear this. I appreciate you trying the recipe and your comment. My apologies that it didn’t turn out for you.
I just made this for dinner tonight and it was SO delicious. It has the perfect aftertaste of sweet heat from the cayenne, paprika, and tomatoes. I saw the notes about too much liquid in the final product and noticed how much liquid was coming from my tomatoes so I reduced the broth to only one cup and instead of two cups of whole milk I used a generous drizzle swirl of heavy cream. I probably could have even done 1.5 cups broth. I will be making this throughout the fall/winter at every chance!
Hey Donna,
Fantastic!! Thanks a bunch for giving this pot pie a try, I’m so glad to hear it was enjoyed! Thanks for sharing what worked well for you! xx
This turned out sooo runny and never thickened. It was not like pot pie at all, more of a runny soup with a piece of puff pastry over it. So disappointed 🙁
Hi Jill,
Very sorry to hear you did not enjoy this pot pie. Thanks for trying and sharing your feedback. xx
Made the creamy sauce without the broth. That was all that would fit into the 12 inch skillet. Mixed the chicken, cheese and basil in a 12 x 13 dish. Then topped it with the creamy tomato sauce,Hawaiian ham instead of prosciutto, and the puff pastry.
There was still plenty of juice without the broth.
Thanks so much for trying this recipe, Katie! Glad to hear it was enjoyed, sorry about all of the extra sauce! xx
This recipe was AMAZING We can stop eating it. I used pancetta instead. I also used heavy cream instead of whole milk. Yum
Hey Janine,
Amazing! So glad to hear you enjoyed this recipe, I appreciate you giving it a try!
Have a great week!
This sounds delicious. What would you think of making it in a regular pie shell?
Thank you!
Thanks so much, Michelle!
Sure, I don’t see why that wouldn’t work for you! Please let me know if you give this recipe a try, I hope you love it! xT
This looks so amazing!! I am trying it tonight! My family will love it! Thank you for all the wonderful recipes and inspiration! I will be using my Pampered Chef Cast Iron Skillet…this is the best cast iron I have ever had!! Pamperedchef.biz/mandyheneisen
Thanks so much, Mandy! I hope you love this dish, let me know how it turns out for you! xT