A Fresh Summer Twist on Classic Comfort Food
When Wick’s Pies sent me a few of their pie crusts and challenged me to create a unique pot pie recipe, I immediately knew I wanted to think beyond the traditional chicken pot pie. Summer is peak tomato season, and I’ve always loved a good tomato pie, so I set out to combine those flavors into one comforting, elevated dish.
The result is this Heirloom Tomato & Roasted Chicken Pot Pie, a recipe that brings together roasted heirloom tomatoes, tender chicken, sweet corn, caramelized shallots, mushrooms, creamy goat cheese, Gruyère, and fresh herbs beneath a buttery, flaky Wick’s pie crust.
The roasted tomatoes add incredible depth of flavor while tarragon and basil keep the filling bright and fresh. It’s rich without feeling heavy, making it the perfect transition from summer into early fall.
A special thank you to Wick’s Pies for providing the pie crusts and inspiring this creative recipe. Their flaky, buttery crust bakes beautifully and makes creating homemade comfort food both easy and delicious.
Whether you’re looking for a new way to enjoy those summer garden tomatoes, an elevated chicken pot pie recipe, or simply something different for family dinner, this recipe delivers all the cozy flavors of a classic pot pie with a fresh seasonal twist.
- Filling
- 4 Wick's frozen pie shell crusts
- 4 Wick's frozen pie crust toppers
- 2 cups cooked roasted chicken, shredded
- 3 large heirloom tomatoes, sliced
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup fresh corn kernels
- 8 ounces mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1¼ cups whole milk
- ½ cup heavy cream
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh tarragon, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon lemon zest (about 1 lemon worth)
- 4 ounces goat cheese (I used Garlic & Herb flavor)
- ½ cup shredded Gruyère cheese
- ¼ cup grated Parmesan cheese
- Freshly cracked black pepper
- Topping
- 1 egg, beaten
- 2 tablespoons grated Parmesan cheese
- Fresh thyme leaves
- Flaky sea salt
- Freshly cracked black pepper
- Preheat your oven to 400°F. Arrange the sliced heirloom tomatoes on paper towels and sprinkle with kosher salt. Allow them to rest for 20 minutes to draw out excess moisture, then pat dry. Place on a baking sheet and roast for 20 minutes until slightly concentrated but still juicy.
- Heat olive oil in a large skillet over medium heat. Add the shallots and cook until caramelized. Stir in the mushrooms and cook until browned before adding the garlic and fresh corn.
- Add the butter and allow it to melt. Sprinkle in the flour and cook for 2 minutes, stirring constantly. Gradually whisk in the milk and heavy cream until smooth.
- Stir in the Dijon mustard, fresh tarragon, basil, and lemon zest. Add the goat cheese and Gruyère, stirring until melted into a creamy sauce.
- Fold in the shredded chicken and roasted tomatoes. Season with freshly cracked black pepper.
- Transfer the filling to a deep pie dish. Place the Wick's pie crust over the filling and crimp the edges. Cut several small vents in the top.
- Brush with beaten egg and sprinkle with Parmesan cheese, thyme, flaky sea salt, and black pepper.
- Bake for 35–45 minutes, or until the crust is deep golden brown and the filling is bubbling.
- Allow the pot pie to rest for 15 minutes before serving. Garnish with fresh basil and tarragon, if desired.
Recipe Tips
- Roasting the tomatoes first intensifies their flavor and prevents excess moisture in the filling.
- Rotisserie chicken is a great shortcut for busy weeknights.
- I added some frozen carrots / peas that I had leftover in freezer to the mixture. You can easily substitute any other veggies you might have on hand.
- Fresh tarragon gives this recipe its signature flavor, but fresh thyme can be substituted if needed.
- Serve with a simple arugula salad or grilled vegetables for a complete meal.
Wick’s Pie Crusts is unlike ANY other pie brands in your grocer’s freezer. Every pie baker and pie lover knows the crust makes all the difference. Wick’s Pies remains loyal to a slower, more traditional pie baking method – involving small-batch mixers and dough-rolling process that takes the time necessary to achieve a genuine flaky crust.
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Website: https://www.wickspies.com
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