Description
Indulge in the comforting flavors of this Skillet Tomato Cheddar Chicken Pot Pie, a quick and easy weeknight dinner that’s sure to become a new family favorite. Tender chicken, tangy tomatoes, and melty cheddar cheese come together in a rich, creamy filling, all baked to golden perfection in a flaky crust.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup diced tomatoes
– 1 cup shredded cheddar cheese
– 1 cup chicken broth
– 1 tbsp cornstarch
– 1 tsp dried thyme
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 sheet refrigerated pie crust
Instructions
1. – Preheat oven to 375°F.
2. – In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-7 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, cornstarch, thyme, oregano, salt, and pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
5. – Remove the skillet from heat and stir in the shredded cheddar cheese.
6. – Unroll the pie crust and place it over the chicken mixture, pressing the edges to seal.
7. – Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
8. – Let cool for 5 minutes before serving.
Notes
For a heartier meal, you can add diced potatoes or frozen peas to the filling. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American