Heirloom Tomato & Roasted Chicken Pot Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Stir in the Dijon mustard, fresh tarragon, basil, and lemon zest. Add the goat cheese and Gruyère, stirring until melted into a creamy sauce.
  5. Fold in the shredded chicken and roasted tomatoes. Season with freshly cracked black pepper.
  6. 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.
  7. Brush with beaten egg and sprinkle with Parmesan cheese, thyme, flaky sea salt, and black pepper.
  8. Bake for 35–45 minutes, or until the crust is deep golden brown and the filling is bubbling.
  9. Allow the pot pie to rest for 15 minutes before serving. Garnish with fresh basil and tarragon, if desired.
Recipe by Sweet Dash of Sass at https://sweetdashofsass.com/2026/07/heirloom-tomato-roasted-chicken-pot-pie/