If you are a comfort food lover, I think you’ll love these Summer Chicken Pot Pies! They are packed with fresh summer produce, such as zucchini, yellow squash, fresh sweet corn, and basil.
These are baked in individual ramekins using puff pastry to minimize baking time. I also use rotisserie chicken as a shortcut.
Quick Look: Summer Chicken Pot Pie
- Prep Time: 30 mins, Cook Time: 20 minutes
- Total Time: 50 minutes
- Method: Stovetop and oven
- Main Ingredients: Rotisserie chicken, zucchini, corn, basil
- Flavor Profile: Fresh, comforting, savory, creamy
- Ideal for: Comfort food, summer recipes
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Ingredient Notes
- Unsalted butter: For the pan. Butter adds richness and flavor.
- Onions, carrots, and celery: Diced. These vegetables make the flavor base of the filling.
- Minced garlic: For amazing flavor.
- Thyme and rosemary: Fresh. These herbs add aromatic flavors.
- Zucchini, yellow squash, and fresh corn kernels: These are the fresh summer veggies that make this recipe summer-worthy!
- All-purpose flour: Used to thicken the filling.
- Chicken broth: The liquid base of the pot pie.
- Heavy cream: Needed to that creaminess and richness. You can also use half-and-half, but may need more flour for thickening.
- Shredded rotisserie chicken breasts: Use both chicken breasts from a whole rotisserie chicken.
- Fresh basil: For most chicken pot pie recipes, I use parsley, but fresh basil is more fitting for this summer version and it’s amazing!
- Salt and pepper to taste
- Puff pastry sheets: Thawed enough for rolling, but still cold. The colder it is, the flakier the crust will be.
- A large egg, beaten with a splash of heavy cream. The cream will help give the crust a richer golden brown color.
All ingredient quantities can be found in the recipe card down below.
Substitutions and Variations
- Chicken: You can use pan-seared chicken breast or leftover roast chicken.
- Carrots, onions, celery: You can use frozen diced veggies for the aromatics base to make it faster.
- Puff pastry: You can also use my homemade pie crust, but bake a little longer, about 30 to 40 minutes to bake, if homemade. If store-bought, follow package baking directions.
- Another option is using buttermilk biscuits on top.
How To Make This Recipe
Step 1 | Make the base for filling
In a deep skillet, melt butter and sauté the diced onions, carrots, and celery for about 6 to 8 minutes until softened. Then, add the minced garlic and minced fresh thyme and rosemary for another minute or so until fragrant.
Step 2 | Add the summer vegetables
Now, it’s time to add the stars of this dish: the summer vegetables! Add the diced zucchini, yellow squash, and fresh corn kernels, and sauté for another 3 minutes or so until slightly softened. They will continue cooking in the oven.
Sprinkle the all-purpose flour and stir until the veggies are coated. Then, add in the chicken broth and, stirring to dissolve the flour. It will thicken slightly. Add the heavy cream to taste and continue stirring until the filling is thickened. Season with salt and pepper to taste.
Step 3 | Add chicken and basil
Next, stir in the shredded rotisserie chicken and sliced fresh basil until evenly combined. Adjust seasoning as needed.
Step 4 | Assemble and bake
Transfer the filling into individual ramekins evenly. I used “lion’s head bowls” (because of the little lion head design), but you can use any oven-safe bowls.
Then, place the puff pastry squared on top of each bowl and gently tuck in any edges or excess dough under.
Tip: Make sure the puff pastry of thawed to make it easy to roll, but still cold. I like to thaw in the fridge for 2-3 hours before using. The colder the dough stays, the flakier the crust will be.
Next, to make the egg wash, whisk the egg with a splash of heavy cream until evenly combined. Brush the egg wash over the dough, and then cut a few slits on top for ventilation.
Transfer the ramekins onto a large sheet pan (in case the filling spills over).
Bake in the preheated 400ºF oven for 15 to 20 minutes, or until the crust is puffed up and golden brown. Let it rest for 10 minutes before serving, and there you have it, the best summer chicken pot pies!
Tips for Success
- Puff pastry: Thaw in the fridge for 2 or 3 hours, so that it’s soft enough to roll out, but still cold. The colder it stays, the flakier and more buttery it will be.
- Prefer to bake in a full 9-inch pie pan? No problem! You can still use puff pastry and bake as directed, adding an extra 2 minutes or until golden brown.
- Prep ahead: This recipe is best when freshly baked since puff pastry can get soggy overnight. But, you can dice the vegetables and other ingredients in advance. You can also make the filling the day before and keep refrigerated. Reheat over the stovetop before using.
Recipe FAQs
Yes, absolutely! Bake until the puff pastry is golden brown and puffed up.
Yes! Use my buttermilk pie crust recipe. You may need to bake it closer to 30 or 40 minutes, or until the crust is golden brown.
I used lion’s head bowls. These cute bowls have the design of little lions on the side. If you can’t find them, you can use any oven-safe bowls.
This recipe is best when freshly baked since puff pastry can get soggy overnight. However, you can dice the vegetables and other ingredients a few days in advance. You can also make the filling the day before and keep refrigerated. Reheat over the stovetop before using.
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Summer Chicken Pot Pie
Equipment
- 4 oven safe bowls if not using the above
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion - diced
- 2 medium carrots - peeled and diced
- 2 stalks celery - diced
- 6 cloves fresh minced garlic
- 2 teaspoons thyme and rosemary, finely chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup fresh corn kernels
- ⅓ cup all-purpose flour
- 2 cups chicken broth - plus more as needed
- ½ cup heavy cream - plus more as needed
- 2 rotisserie chicken breasts, shredded
- ¼ cup fresh basil, sliced
- Salt and pepper
- 14 ounces puff pastry sheets - thawed and cold
- 1 large egg
- A splash of heavy cream - for the egg wash
Instructions
- Preheat oven to 400 degrees F.
- Melt butter in a large deep skillet over medium heat. Sauté onions, carrots, and celery for about 6 to 8 minutes until softened.
- Then, add the minced garlic, as well as minced thyme and rosemary. Sauté for another 1 to 2 minutes until fragrant.
- Next, stir in the diced zucchini, yellow squash, and fresh corn kernels for about 3 minutes until slightly softened (they will continue to cook in the oven). Season with salt and pepper to taste.
- Sprinkle the flour to coat the vegetables. Then, add chicken broth, stirring to dissolve the flour until slightly thickened. Then, add the heavy cream and simmer for another minute or so until thickened to taste.
- Add the shredded chicken and sliced fresh basil until evenly combined. Adjust seasoning as needed. Turn off the heat.
- Make the egg wash: In a small bowl, beat the egg with a splash of heavy cream until evenly mixed.
- Transfer the chicken filling into individual baking ramekins or dishes. Then, place cold puff pastry sheets (rolled out and cut into squares) on top, tucking in the ends or any excess dough.
- Brush the dough with the egg wash and cut a few slits on top for ventilation.
- Place puff pastry squares on top. Cut a few slits. Then, brush with the prepared egg wash.
- Transfer the ramekins onto a large sheet pan (in case the filling spills over). Bake at 400 degrees F For 15 to 20 minutes, or until puffed up and golden brown. Let them rest for a few minutes before serving.
Notes
- Puff pastry: Thaw in the fridge for 2 hours, so that it’s soft enough to roll out, but cold. The colder it stays, the flakier it will be.
- Prefer to bake in a full 9-inch pie pan? That’s totally fine. You can still use puff pastry and bake as directed, adding an extra 2 minutes or so until the puff pastry is ready.
- You can also use a classic double pie crust. This will take about 30 to 40 minutes to bake, if homemade. If store-bought, follow package baking directions.
- Prep ahead: This recipe is best when freshly made. However, you can prep the vegetables in advance. You can also make the filling the day before and keep refrigerated. Reheat over the stovetop before using.
- Store leftovers in the fridge in sealed containers for up to 2 days.
- Puff pastry: Regular pie crust or even biscuits. Baking time may vary.
- Rotisserie chicken: Pan-seared chicken or leftover chicken.
- Veggie add-ins: Mushrooms, peas, green beans.
Patricia says
This is really yummmm. They bake up very quickly, which is great for summer when I don’t want to spend too much time in the kitchen.