Go Back

Skillet Tomato Cheddar Chicken Pot Pie

A comforting and easy-to-make pot pie featuring tender chicken, cheddar cheese, and vibrant tomatoes, all in a flaky crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 cup frozen mixed vegetables (like peas and carrots)
  • 1 teaspoon dried oregano
  • to taste Salt
  • to taste pepper
  • 1 cup shredded cheddar cheese
  • 1 sheet refrigerated pie crust, thawed

Method
 

Preparation
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced chicken to the skillet, cooking until golden brown and fully cooked, about 6-8 minutes.
  3. Stir in the chopped onion and minced garlic, cooking for an additional 2-3 minutes until fragrant and the onion is translucent.
  4. Pour in the diced tomatoes (with juice) and chicken broth. Stir in the frozen vegetables and oregano, then add salt and pepper to taste.
  5. Let the mixture simmer for about 5 minutes, allowing the flavors to meld beautifully.
  6. Sprinkle the shredded cheddar cheese all over the mixture, ensuring everything is generously covered.
  7. Gently lay the pie crust over the skillet, tucking the edges beneath the mixture slightly to seal in the flavors.
  8. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 20-25 minutes or until the crust is golden and bubbly.
  9. Remove from the oven and allow to cool slightly before serving.

Notes

For variations, substitute chicken with cooked rotisserie chicken, add your favorite veggies, or use a homemade crust.