Summer Chicken Pot Pie Crostata with Herbed Crust.
Summertime pie! We’re going there.
And it doesn’t even find itself filled with cherries! Or berries! Or fruit of any kind. It’s a savory pie and we’re going to be totally cool with that. And comfortable with it’s delicious identity. It won’t pretend to be anything else. I swear.
Except a companion to a bottle of wine on your patio tonight. Maybe?
Last year I fell madly in love with galettes – crostatas – whatever you’d like to call them – these pretty little rustic pie crust things filled with fruit or in this case, something savory.
If you’ve been reading for awhile, you know that pie crust really isn’t my thing and making a version that is just thrown together and all free formed is right up my alley. Super simple and fast too.
Oh but wait. Because this crust? I wanted to consume all of the crust, every last bit – even alone without the filling if need be. It’s salty but filled with herbs and butter and flakey and then the way it perfectly envelops the creamy chicken and squash and green beans? UGH. So so so wonderful.
Today, we’re doing chicken pot pie but with veggies that are super in season because it’s simple. This summer we have been eating so seasonally fresh – even more so that we usually do because it’s just SO easy. I don’t always have (or take) a ton of time to prepare dinner anymore, so lots of times the meal consists of fresh tomatoes, mozzarella, blankets of herbs and balsamic. Or arugula and fresh fruit with torn garlic croutons. Eddie will grill some chicken and I’ll make a zucchini and feta salad (I may share this, it’s fab). Yes, even some vegetables are happening. Who am I?!
All the summer produce takes the guesswork out of dinner and it’s just.so.incredible.
[Or, sometimes you have to go to Five Guys on Sunday night at 7:30 and have a burger. And a large diet vanilla coke, which is awesome until you’re awake until 4am, not due to a crying baby but an overload of caffeine. FUN.
Also. Occasionally you just want home cooked comfort food, even in the summer. Right? There’s been quite a lack of summer here this past month because it’s been insanely rainy and weird outside. Which made me feel slightly better about turning on the oven in July for this so called comfort food.
This is it!!
A semi-opened faced chicken pot pie that has a personality all it’s own and wants to give you one hot summer meal. Repurposing summer veg and savoring every bite.
P.S. you can always make this even more summery but serving a slice with a side of green salad. Of course. It’s a big secret right there: put things on greens and they automatically = summer.
Ice cold pinot gris too. Do it.
- 2 cups sifted all-purpose flour
- 1/2 tablespoon sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 2 tablespoons ice cold water
- 3/4 cups 1 1/2 sticks cold unsalted butter, cut into pieces
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 boneless, skinless chicken breast, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons unsalted butter
- 1/2 sweet onion, diced
- 1 cup baby gold potatoes, diced
- 4 tablespoons flour
- 1/2 summer squash, sliced into rounds then cut in half
- 1/2 cup fresh green beans, cut into thirds
- 2 ears of corn, corn cut from the cob
- 1 cup low-sodium chicken stock
- 1/3 cup heavy cream, plus extra for brushing
- fresh herbs for sprinkling, I used basil and oregano
- Add the flour, sugar, basil, oregano and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
- After 30 minutes, preheat the oven to 425 degrees F.
- Heat a dutch oven or pot over medium high heat and add the olive oil and butter. Season the chicken with the salt and pepper then add it to the pot. Cook until the chicken is golden and browned, then remove it with a spoon and place it in a bowl.
- Add the 3 tablespoons of butter to the pot with the onion. Sprinkle in a bit more salt and pepper. Stir, then cook the onions until slightly soft, about 4 to 5 minutes. Add the potatoes and stir, cooking for another 5 minutes and stirring often. Sprinkle the flour over the onions and potatoes and stir gently to create somewhat of a roux with the vegetables. Cook for 2 to 3 minutes while stirring occasionally.
- Slowly stream the chicken stock into the pot while stirring – it will thicken. Stir in the squash, green beans, corn and chicken. Stir in the cream. Taste the mixture and season with salt and pepper if needed – I usually add another sprinkle of each.
- Remove the crust from the fridge. Roll the pie crust into a… “rustic” shape – no shape necessary really – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet. Spoon the chicken filling into the center, trying to keep it evenly distributed and folding up the edges as you go. Brush the crust with a few spoonfuls of heavy cream.
- Bake the galette for 40 to 45 minutes, until the filling is bubbly and the crust is golden. Remove it from the oven and let it cool slightly before slicing and serving, this will help it set up. Sprinkle with fresh herbs and slice!
The number I did on that crust. You don’t even want to know.