We have been eating out entirely too much on the weekends lately. By Sunday evening I’m feeling bloated and sluggish and not super excited to start a new week, even though everyday is pretty much the same around here. Last week while perusing Facebook, I came across a post from How Sweet Eats for a summer vegetable chicken pot pie crostata. It looked amazing! The picture was entirely drool worthy.
If you don’t know what a crostata is, also called a galette, it’s just rolled pie dough on a sheet pan with the filling placed in the center and the dough folded up around the edges to create the crust. They’re very rustic and not at all fussy when it comes to creating a beautiful pie crust. It’s right up my alley since I can mix together a pie dough but usually overwork it and just create mess when it comes to rolling and getting it into the pie plate.
So back to the recipe she posted on How Sweet Eats. The crust was an herby crust and the filling was fresh summer squash, corn, green beans, and potatoes. The idea of the super sweet fresh corn off the cob really sold me too. I thought this would make a great Sunday supper to end our dwindling summer weekend and it certainly was!
I didn’t have everything on hand for the recipe and I wanted to use some of my flourishing herbs so I switched around the recipe and the end results were amazing! Even Birdie ate her entire plate and complimented me with a “this isn’t bad at all”. The comment is so funny because that’s exactly how her Grammie gives compliments. My mom literally said those same words to me about some peach pie thumbprint cookies I made this summer (recipe hopefully coming soon). Her other go-to compliment is “that’s not so bad”! Trust me, none of us grew up with an inflated sense of ego and that’s not so bad at all!
Overall, the recipe is relatively simple but a bit time consuming. It wouldn’t be the best choice for a quick start to finish weeknight dinner but it’s great for a day like Sunday when you can steal bits of time to bring everything together. I started with my mom’s pie crust recipe that I shared with you last Thanksgiving. I knew it was easy to pull together but I completely forgot how much dough it makes! Half of the recipe would have been plenty! You can halve the recipe yourself or use the extra dough to make some more crostatas. I’m thinking peach would be divine. I also had to substitute 1/2 cup of the shortening with 1 stick of cubed butter that I cut into the flour along with the shortening. Now that I had all of that dough I divided it into four pieces because I actually wanted to have the crostata two nights but wanted it fresh baked each night. And now we’re all confused about halves of halves! So if you want one big one because you’re having guests or your children actually enjoy eating, make half of the original pie crust recipe and fill it with the entire pot pie filling. I took a quarter of the pie dough and filled it with half of the pot pie filling to have later in the week. This math is making my head hurt so let’s move on to the filling.
Traditionally, pot pie is made with a roux, broth and finished with heavy cream. I’ve been using a Cooking Light recipe for a few years that uses cornstarch to thicken the sauce and light sour cream to finish so that’s what I did with this recipe as well. It still tastes like good ol’ comfort food but just a bit lighter for you. I finished the plate with a light salad topped with my white balsamic vinaigrette using some of my fresh oregano too. So let’s get started shall we…
Summer Vegetable Crostata Chicken Pot Pie
- Half Pie Dough Recipe
- 1 scant teaspoon finely chopped fresh thyme
- 1 scant teaspoon finely chopped fresh rosemary
- 1 boneless skinless chicken breast
- 1 teaspoon vegetable oil
- 2 tablespoons butter
- 1/2 medium sweet onion, diced
- 1 1/2 cups potato diced
- 1/2 teaspoon each of finely chopped fresh thyme and rosemary
- 2 cups chicken broth, divided
- 3 tablespoons cornstarch
- 1/3 cup sour cream
- 2 ears corn, cut off cob
- 2 small or 1 large summer squash, cut into 1/2 inch quarters
- salt & pepper
- egg wash or cream
- kosher salt
- Mix together pie dough ingredients. Fold in fresh herbs, press into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 425 degrees. Warm vegetable oil in a dutch oven over medium heat. Season chicken breast with salt and pepper then cook in dutch oven until brown on both sides and cooked through. Remove from pan and set aside. Dice chicken breast once partially cooled.
- Melt butter in dutch oven then add in onions and potatoes. Season with about a 1/2 teaspoon of salt. Cook for 3-4 minutes until onions are soft and translucent. Stir in thyme and rosemary. Pour in 1 3/4 cup chicken broth and bring to a simmer.
- In a small bowl, create a slurry by whisking together remaining 1/4 cup broth and cornstarch. Pour slurry, while stirring, into simmering broth and vegetables. The sauce will thicken quickly. Remove from heat. Stir in sour cream. Season to taste with salt and pepper. Stir in squash and corn.
- Line a sheet pan with parchment. On a clean, floured surface, roll out pie dough to about 1/4 inch thick and transfer to the sheet pan. Add the pie filling to the center of the crust then gently fold the edges of the crust onto the pie filling working around the entire crust. You don’t need to completely cover the filling as it will remain open faced. Lightly brush the exposed crust with an egg wash, milk, or cream and a light sprinkle of kosher salt.
- Bake for 40-45 minutes until the crust is brown and the filling it bubbling. Remove from oven and let sit for 5-10 minutes before cutting and serving.
Notes: For half of the pie dough recipe, most of the measurements are straight forward and easy to halve except the 1 egg. I would use the whole egg and add flour a tablespoon at a time as needed. Keep in mind the original recipe creates a soft dough. You just don’t want it to be sticky. To cut the corn off of the cob without making a giant mess, stand the corn in the center of a bunt pan and run a sharp knife down the corn. The kernels will fall into the pan.
I can’t wait to eat this all the way into fall. This actually might be my new favorite way to enjoy chicken pot pie!