Description
Indulge in the comforting flavors of this Skillet Tomato Cheddar Chicken Pot Pie. Featuring a rich tomato sauce, tender chicken, and melted cheddar cheese, this one-pot wonder is the ultimate in cozy, family-friendly meals.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 1 cup chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1/4 teaspoon red pepper flakes (optional)
– Salt and black pepper to taste
– 1 cup shredded cheddar cheese
– 1 (9-inch) refrigerated pie crust
Instructions
1. – Preheat oven to 375°F.
2. – In a large, oven-safe skillet, heat the olive oil over medium-high heat. Add the cubed chicken and cook until lightly browned, about 5 minutes.
3. – Add the onion and garlic to the skillet and cook for 2-3 minutes, until fragrant.
4. – Stir in the diced tomatoes, chicken broth, thyme, rosemary, red pepper flakes (if using), and season with salt and black pepper.
5. – Bring the mixture to a simmer and cook for 5-7 minutes, or until slightly thickened.
6. – Sprinkle the shredded cheddar cheese over the top of the chicken mixture.
7. – Carefully unroll the pie crust and place it over the skillet, tucking the edges down the sides.
8. – Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
9. – Let cool for 5 minutes before serving.
Notes
– For a richer, creamier sauce, you can stir in 1/4 cup of heavy cream or half-and-half before adding the cheese.
– Feel free to use a store-bought or homemade pie crust, or even a biscuit or puff pastry topping.
– This dish can be made ahead and refrigerated or frozen for later use.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American