Skillet Tomato Cheddar Chicken Pot Pie

 

3 oz. prosciutto (optional)

4 T. salted butter or olive oil

1 yellow onion, chopped

3 cloves garlic, chopped

2 T. fresh thyme leaves

1 tsp. paprika

1/4 tsp. cayenne

1/3 C. all-purpose flour

2 C. broth

4 C. cherry tomatoes

salt and black pepper

2 C. whole milk

2 C. shredded chicken

1 C. fresh basil leaves

2 C. shredded sharp cheddar cheese

1 sheet frozen puff pastry, thawed

1 egg yolk

 

Preheat the oven to 400° F. Cook the prosciutto with 1 T. butter in a large oven-safe skillet over medium heat until crispy. Pull the prosciutto out and set aside. In the same skillet, melt together 2 T. 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.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. 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. Roll the pastry out into a slightly larger square to fit your skillet. Mix the egg yolk with 1 T. 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. Top the pie with sea salt, then break into it and enjoy!