✨ Why You’ll Love It
Think of your favorite creamy tomato-cheddar soup… now
imagine it upgraded with juicy shredded chicken and tucked
beneath a buttery, golden puff pastry crust.
This skillet pot pie is everything cozy fall cooking should be—bubbly, savory,
cheesy, and ready in one pan! Perfect for lazy Sundays or
blustery weeknights when only comfort food will do.
🥘 Ingredients
- 3 oz
prosciutto (optional, but adds a salty crisp)
- 4 tbsp
salted butter or olive oil
- 1
yellow onion, chopped
- 3
cloves garlic, chopped
- 2 tbsp
fresh thyme leaves
- 1 tsp
paprika
- ¼ tsp
cayenne pepper
- ⅓ cup
all-purpose flour
- 2 cups
broth (chicken or vegetable)
- 4 cups
cherry tomatoes
- Salt +
black pepper to taste
- 2 cups
whole milk
- 2 cups
shredded cooked chicken
- 1 cup
fresh basil leaves
- 2 cups
shredded sharp cheddar cheese
- 1
sheet puff pastry, thawed
- 1 egg
yolk for brushing
🔥 Directions
- Crisp
the prosciutto (optional):
Heat a large oven-safe skillet over medium heat. Add the prosciutto slices and cook until crisp. Remove and set aside. - Sauté
the aromatics:
In the same skillet, melt butter. Stir in the onion, garlic, thyme, paprika, and cayenne. Cook until fragrant and golden. - Build
the sauce:
Sprinkle flour into the pan; stir for about 1 minute. Gradually pour in broth, whisking to avoid lumps. Add cherry tomatoes, milk, salt, and pepper. Simmer until slightly thickened and the tomatoes burst. - Add
the heart:
Stir in cooked chicken, basil, and shredded cheddar until creamy and luscious. - Top
and bake:
Drape the puff pastry over the skillet, trimming or tucking edges as needed. Brush with beaten egg yolk for that irresistible shine. - Bake:
Place skillet in a preheated oven at 400°F (200°C) for 20–25 minutes, until the pastry is golden and puffed. - To
serve:
Let rest for 10 minutes before diving in. Top with crispy prosciutto and extra basil.