It is time for the Let’s Lunch group to get together to nosh. This month’s nibble is all about pies. I did not instantly think of a sticky, gooey, and sweet pie. Instead, my thoughts jumped to a savory version. Particularly, this Summer 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 forego 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 overcooked. 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.
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Summer Chicken Pot Pie
- 1 carrot, diced very small
- 1 celery, diced very small
- 1 small shallot, diced very small
- 1 garlic clove, minced
- 3 tablespoons tarragon, torn into pieces
- 1/4 lb green beans, cut into small pieces
- 1 small yellow summer squash, cut into small pieces
- 1 russet potato, small dice
- 1 large pre-cooked chicken breast, cut into small pieces
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- salt and pepper to taste
- puff pastry, cut to fit your baking dishes
- 1 egg
- 1 tablespoon water
- Heat oven to 400.
- Butter two large ramekins or 4 smaller ones.
- In a large dutch oven, drizzle a small amount of olive oil; heat over medium heat. Add the shallots, stir, and cook until soft; about 3 minutes. Add the carrots and celery, stir, and cook for another 5 minutes.
- Add the green beans, summer squash, and russet potato; stir and cook for 5 minutes.
- Add the garlic and tarragon, stir, and cook for 1 minute. Turn off the heat and set aside.
- In a small saucepan, add the olive oil and butter, heat over medium heat until the butter is melted. Whisk in the flour, and continue cooking until slightly bubbly; about a minute.
- Add the chicken broth, whisk until smooth, and cook over low heat until thick; about 3 – 5 minutes. Season with salt and pepper to taste. Pour the sauce over the vegetable mixture, and gently stir in the chicken.
- Pour the mixture into the buttered ramekins.
- Cover the tops of the ramekins with puff pastry that has been cut slightly larger than the top of the dish.
- Lightly crimp the sides of the puff pastry over the sides of the dish.
- Beat the egg with a tablespoon of water, and gently brush the tops of the puff pastry.
- Put the ramekins onto a baking sheet, and slide into the oven. Bake until the tops are golden, and the inside is bubbly, it will begin to come out the sides; will take approximately 25 – 35 minutes.
Be sure to see what other #LetsLunch folks are slurping up this month.