Summer Chicken Pot Pie

5 from 1 vote

This summer chicken pot pie is loaded with summer vegetables like zucchini, yellow squash, fresh sweet corn, and basil. Baked in individual ramekins and topped with flaky puff pastry.

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: American

Servings: people

Calories: 1005kcal

Author: Tania

Equipment

4 lion's head bowls
4 oven safe bowls if not using the above
Pastry brush
Large sheet pan
12-inch deep skillet

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.

Substitutions and variations:

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition