Summer Chicken Pot Pie

It is that time of the month again;  time for the Let’s Lunch group to get together to nosh.  This month’s nibble is pies.  No, I did not instantly think of a sticky, gooey, and sweet pie.  Instead, my thoughts jumped to savory.  Particularly, chicken pot pie.  You know the kind;  thick chunks of chicken, sweet veggie niblets, and a saucy but savory gravy that wraps it all together.  The kind that drips off of your fork, and runs down your chin pot pie.

I have been thinking about this savory chicken pot pie since I picked up these cute chicken shaped ramekins.  I know …. dorky to buy a dish just for a certain meal.  I could not resist.  Let’s Lunch seemed like the perfect time to perfect my pot pie recipe. Which by the way is very simple.  I decided to fore-go the traditional chicken pot pie;  you know the one full of chicken, peas, carrots, and celery.  I wanted this one to be a little French and to ooze summer time.

I had planned to use chicken thighs for this recipe, but had a very large breast left over from another meal, so I used that.  I started by using a little carrot, celery and shallot as my base and then threw in summer fresh green beans, and summer squash. As well I added a diced russet potato which acted as a thickener.  The saucy sauce that brought the dish together was made with a little olive oil, butter, flour, chicken stock, and an abundance of fresh tarragon – the French part of the dish.  Don’t all French recipes seem to use so much tarragon.  The tarragon seemed to make, what can otherwise be a heavy meal, light.  The pot pie was fresh tasting, and the vegetables were still slightly crisp, not over cooked.  I did cheat a bit by using a premade puff pastry as the topping;  Dufour is my favorite to use, as it is light and fluffy, and browns perfectly.  Our summer pot pie recipe is so easy, that I had dinner on the table in an hour.

*note if you decide to use chicken that has not been cooked you will need to allow at least 15 minutes extra to precook the chicken.


Be sure to see what other #LetsLunch folks are slurping up this month.

A Tiger in the Kitchen

Blog Well Done

A Cow Girl Chef

Geo Fooding

Show Food Chef

Hot Curries and Cold Beer

Free Range Cookies

Kitchen Dreamer

Cooking the Fruit Bowl

Can It You Nit

Beyond the Plate

Caitlin Shetterly






  1. This is beautiful. I love the rustic quality and the photo is gorgeous. I’m definitely going to try this but will load up on vegetables since I don’t eat chicken. Thanks for the recipe!

  2. Oooh, squash in a pot pie! I have never seen that before. This is definitely a wedding-diet buster, so I may have to wait until fall to try this out, but it is going on my list for sure! :)

  3. Looks amazing! I used to love chicken pot pie but I haven”t had it in ages. Might be time to change that. What is Let’s Lunch?

  4. I am so in love with these pictures — I can practically smell the pies just from looking at them! It’s been a while since I made chicken pot pie. Now I can’t wait to get back to NYC so I can make one! Thanks for sharing…

  5. A chicken-shaped casserole dish?! I am jealous. Very, very jealous. I love that sort of thing. I also love chicken pot pie. Thanks for sharing this recipe with the #LetsLunch bunch!

  6. jason says:

    Is it just me or does your pot pie look like the devil???

  7. You know what they say…great minds ;) I love your summer version, so much lighter, yet keeping the comfort factor with a thick buttery crust!


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