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.
Anyhoo. Galettes and crostatas. I first made this peach version and was HOOKED with a capital h. I later shared a butternut squash one which was also delish because brown butter. Forever and always.
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.
Not.]
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.
Summer Chicken Pot Pie Galette with Herbed Crust
Ingredients
herbed crust
- 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
filling
- 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
Instructions
herbed crust
- 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.
filling
- 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!
Did you make this recipe?
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I appreciate you so much!
The number I did on that crust. You don’t even want to know.
62 Comments on “Summer Chicken Pot Pie Crostata with Herbed Crust.”
I definitely want to consume ALL the crust! My grandma used to make me my own filling-less pie, because crust is just MY JAM.
I love how rustic and summery this is! Pinned!
that’s actually AMAZING that your grandma made you a filling-less pie <- not only amazing… I think it might be my new definition of love.
This looks like the perfect summer comfort meal, rich enough to satisfy those cravings, yet still light with all the delicious veggies. Yum.
Oh my gosh, this is pure genius! It looks spectacular and exactly what I want to eat 365 days a year and YES this a glass of ice cold white wine. Nice work!
OMG I love this idea! Crostatas are where it’s AT for me too. They’re so much easier than regular pies. And chicken pot pie is an all-time fav of mine. I have resisted cooking for real so far this summer…except last week when I made a chowder with all the summer corn. Chowder in July was happening. And I was OK with it. And I’m MORE than OK with this savory pie in July.
I don’t see flour in the list of ingredients for the filling. How much flour do you use?
ah! thanks sheree – the 4tbsp unsalted butter was supposed to be 4 tbsp flour. fixed it!!
Confession : I really don’t like chicken pot pie … buuuutt that crust is calling my name … and this looks sooooo good!! You may be changing my chicken pot pie world ;)
Yes LAWDY! Perfecto!
OMG THIS IS PERFECTION! Its like, the best thing I’ve always wanted but never could dream of making. You’ve definitely changed my life for the better, lol.
Pinto gris <3 Pairs so well with pizza. And pasta, And potoatoes, And eggs. And… ;)
By the way, if you're not following Buzzfeed Food… DO IT. You'll be drooling and happy. https://instagram.com/buzzfeedfood/
WHY has this not excited before today???? Love LOVE Jess!
Dreamy!!! Love savory crostatas, galettes, open-faced pies, whatever you want to call them!
This definitely screams summer, and oh…that crust!
Finally a savory crostata that Is so perfect for summer, and that both me and my husband would enjoy! I love the flavors, and OMG how easy this is to make!
Please share zucchini and feta salad!! Sounds yum! I make your five ingredient greek salad all the time and love it!
I’ve been saying that galette’s are the dessert of the summer and here you are blowing my mind with a savory galette!? Must. Eat.
Yum! I love that galettes are so simple to form. No form really. So much easier than fussy pies.
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¡Excelente receta! tiene una presentación increible, con unas bonitas fotografías, parece fácil de elaborar. No veo el momento de probarla.
Gracias por compartirla con todos.
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Wauw, looks so delicious!!
Chicken pot pie in the summer? Genius! I will have to play around with the veggies as my family just likes peas and carrots in their chicken pot pie, but this looks delish.
I decided to make this for dinner last night as soon as I your post. Mmmm what a delicious galette, and it has veggies so it’s basically a health food!!
You’re so right about the crust. I definitely stole a tiny bit as we were waiting for the galette to cool. And by “a tiny bit”, I mean half of it…
This looks great, but I just want to clarify about the crust… does this make more than one crust? You say take one of the crusts… but never refer to another again….? Thanks!
Yes, I’d like clarification on the crust amount, too, please.
ah sorry guys! just makes one crust – left that part in there from a recipe where i use the same crust. thanks!
I can’t believe I’ve never heard of these before that looks SO good especially the crust. YUM.
Danika Maia
http://www.danikamaia.com
BLOGLOVIN
This turned out so deliciously! Thank you for the recipe!! I will definitely make this again and again!! Yum!
I made this today. It was FANTASTIC!! This recipe is a keeper!
I made this for dinner last night and it was amazing! The corn is the perfect bit of sweetness and it all came together pretty easily!
I totally want to make this recipe one day soon. Thanks for sharing.
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Holy hell. You’ve done it again. Winter food in summertime. LOVE!
I’d like to make this for a luncheon this coming week. Thinking I can use my mini pie plates for individual portions. I’ll fill the shell and then fold over edges, crostata style. Your thoughts?
This was so good!!
Perfect stuff for summer time!
Made this for dinner tonight and it was incredible. Huge hit! I was told by my guy that this dish is now in his top 5 of favorites and to keep the recipe always. Thank you!
seriously you must have read my mind. LOVE chicken pot pie. Do you think I can make the crust by hand cutting the butter in with a pastry cutter or 2 knives? I don’t have a food processor.
or should I do store bought crust?
Hubs made this for dinner tonight and o.m.g. It was SO good. We haven’t eaten a recipe that good in awhile and we eat some really great recipes! Thanks so much for posting. The only change we made was using fresh basil in the crust and then sprinkling fresh basil over the dish before putting in the oven.
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Beautiful pictures!
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I will try to make it,go on share more great article.
I made this for dinner tonight. Due to my own poor plannning we did not eat until 8:15 but HOLY MOLY was it worth the wait! See I actually dont like pot pie, and never ever order it anywhere because no matter what it’s usually bland and highly suspect of frozen veggies. But I knew that somewhere out in the world had to be a good recipe because chicken and vegetables and crust/biscuits can’t always be a bad thing! Well my search can now end. This was pure culinary genius and blissful indulgence. I had a store bought pie crust on hand so I just added some dried oregano and dried basil to the sautéed potato and onion mixture and it turned out great but next time I will definitely spring for the homemade crust. I still added fresh basil on top which was really great. Wow I cannot say thank you enough!
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This was delish! I might have messed up the dough by over mixing it since its texture was more like soft butter, but after the 30 min in the fridge, I added a little more flour and it was fine. DON’T SKIMP OUT MAKING THE DOUGH! It’s super easy and it really makes the dish. My husband and daughter loved it.
I know this is an oldie, but I finally made it last night and WOW. The crust especially was great, but I had leftover filling that I’ve been eating by itself, and it’s great that way too.
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Can this be made ahead, frozen, and baked the day of?
I served this to a group of friends for a summer luncheon. It was a big hit! Perfect adaptation of a pot pie!
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