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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
I hadn’t read the comments prior to making this, 1 cup of milk instead of 2 makes sense. I made this last night. It actually came out really good, BUT I increased the amount of flour, (didn’t see the milk comments) because I could tell it was too soupy, and it could use twice the chicken, AND it would be better and more practical to make them in individual pot pie trays. Other than that, pretty damn good, and we have leftovers that I’m actually looking forward to eating!
Hey Damian,
Happy Sunday! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
This recipe is so good! I realized when I started cooking that I didn’t have enough tomatoes so I added in one chopped zucchini and two chopped bell peppers that I had extra in my fridge. I also didn’t have without prosciutto but will use it next time because yum!. I read the reviews and used a little less broth and milk which turned out perfect. It was a huge hit with my family, even my toddlers loved it. This will definitely make the family dinner rotation.
Hey Rachel,
Awesome!! Thanks a lot for making this recipe and your comment, so glad it was enjoyed!
Very tasty and beautiful! But very soupy, expected it to be thicker. Trying to figure out where I went wrong. I used heavy cream and doubled checked my measurements. Maybe it’s supposed to be soupy?
Hi Lynn,
Thanks so much for making this recipe and your feedback! So sorry to hear it was soupy, next time you could reduce the broth and milk. I hope this helps!
I wanted to love this but it was just ok. I think if we did it again, we’d skip the whole (cherry) tomato step and just use canned stewed tomatoes. It would save time and get rid of the random tomato skins floating around.
We made with sauteed fresh spinach added in because it needed to get used up.
Hi there,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear you didn’t love it!
Have a great weekend!
I wish I had read the reviews before making this, as I found it had too much liquid and not enough chicken. I had to transfer it from my cast iron skillet to a larger skillet that wasn’t oven safe for 400 degrees and then to a greased baking dish. 30 minutes in the oven is too long and will result in burnt pastry topping. Not my favorite but could be with some adjustments!
Hi Rebecca,
Thanks so much for trying this dish and sharing your feedback, so sorry to hear you didn’t love it!
Amazing recipe!!! I did have to add more flour (about 2 tablespoons) to thicken my sauce up and used about 3 1/2 cups of chicken, but other than that followed the recipe exactly. The only difference was that I chose to make 6 individual pot pies placing them in 16 ounce casserole dishes. I just cut the puff pastry into 6 pieces and placed on top of each dish. They looked so elegant once baked. They also reheated perfectly by warming in the microwave and then crisping in a 35o degree oven. What a perfect flavor combination. This is definitely a keeper. Thanks for sharing!
Hey Patty,
Thanks for making this recipe! Love hearing it turned out just right. Have the best week!
I read the comments first and cooked this a while longer on the burner to cook off more liquid. It was a thicker consistency when I put the pie crust (my only switch because I already had one at the ready) on. I covered with foil and baked for 15, then removed for the last 15 and the crust was golden brown and crisp. It ended up working out great!
Hey April,
Perfect!! Thanks so much for making this dish and sharing what worked well for you, so glad it was enjoyed!
I was really hoping this would be a great recipe and after reading all the comments, I made some recipe adjustments in hopes of it not being too liquid. However, it was just a disappointment. I added extra cornstarch and potato starch (did a gf version) and it was still like soup. Also, it didn’t have much flavor, even after I added red pepper flakes and garlic/herb mix. I know my people said this was a great meal but it just left me feeling bland.
Hi Kimberly,
Very sorry to hear this. I appreciate you taking the time to make this dish and your feedback. I’m sorry to hear it didn’t turn out for you.
Another win! The flavors in this dish were so good – I love the way a cooked tomato tastes, cooked with a combo of broth and white wine – whoa! I kept the liquid measurements in this recipe as they were listed, but used waaayyyy more than 2 cups of chicken – perhaps that made ours not seem so soupy. Plus, I let it sit for a bit allowing it to thicken up before eating. The puff pastry on our dish was cooked beautifully – crispy on the edges and soft everywhere else. I definitely shared this recipe with my family and friends!
Hey Jennifer,
Happy Friday! Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
This recipe def needs some adjustments :))
As others have noted the amount of liquids ( broth and milk) of liquid I reduced by half… flavor is good but my puff pastry also did not cook through- even though I covered it with tinfoil and added another 10 minutes to cooking time.
The uncooked layer of puff pastry was off putting..
Hey Joanne, hmm. I am sorry you are having trouble. Are you simmering the sauce down to thicken it? For the pastry, try rolling it out thinner so that it cooks evenly across the dish. This may help you! Let me know how it goes! Thank you!
I just made this tonight for dinner and it was SPECTACULAR!!!! I was blown away with the flavors!! Based on a previous comment about “too much liquid”, I only did 1c of milk, and a little less broth (just to keep it from getting too watery, knowing that I could always add more if needed), and my alteration ended up working out perfectly for me! I used a whole rotisserie chicken, and didn’t bother measuring the amount.. definitely more than 2cups, but it didn’t effect it at all! I was also able to use up the rest of my yellow cherry tomatoes from my tomato plant. I LOVED the prosciutto addition! I need to crisp up prosciutto more often! My husband LOVED this recipe, and i’ll definitely be adding it to the rotation! Thank you!! PERFECT autumn recipe on a chilly September day!
Yay!! Thanks so much, Allie! I am so glad to hear this dish turned out well for you:) I appreciate you sharing your feedback and notes for others!
This recipe was perfection! I used the fresh herbs from my garden. This was my first time using puff pastry, and it was delicious! Everything was perfect, I didn’t tweak the recipe at all and I wouldn’t in the future either, as I will definitely be making this again! The meal felt elevated, yet simple enough ingredients to find anywhere.
Hi Michelle,
Wonderful! I appreciate you trying this dish and your comment, I’m so glad it turned out well for you!
I took the advice from the comments and used only 1 cup of whole milk instead of two. Other than that- followed it to a T and this was FANTASTIC! Even my 5 year old liked it! Thank you for another delightful recipe!
Hey Heidi,
Fantastic! Thanks so much for making this dish and sharing what worked well for you, so glad it was enjoyed!
Way too much liquid and just a mess overall, not like pot pie at all. Maybe pot pie is more of a soup in CO but it is not what I am used to at all!
Hi Hilary,
I am very sorry to hear this recipe was not enjoyed. Thanks so much for giving it a try and sharing your feedback.
Can’t wait to try! You are genius in your approach, very intuitive as to what people like and your recipes are always delicious ♥️🙏
Thanks so much, Carla! I hope you love this recipe, let me know how it turns out!