Ingredients
3 tbsp. extra-virgin olive oil
1/2 yellow onion, finely chopped
1 small zucchini, diced
3/4 c. fresh corn (cut from 1 large ear)
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
3 tbsp. all-purpose flour
2 c. chicken broth
1 c. heavy cream
3/4 c. baby yukon gold potatoes, chopped
1/2 c. cherry tomatoes, quartered
1/2 rotisserie chicken, chopped into bite-sized pieces
2 tbsp. basil, chopped
1 sheet refrigerated pie dough, thawed
1 large egg, beaten
Preparation
Step 1Preheat oven to 400°.Step 2In an 8" cast-iron skillet over medium heat, heat oil. Add onions and cook until translucent, 5 minutes, then add zucchini and corn and cook until slightly softened, 3 minutes more. Stir in garlic and cook until fragrant, 1 minute, and season with salt and pepper. Step 3Sprinkle flour over vegetables, 1 tablespoon at a time, stirring constantly until mixture is cooked through, 2 to 3 minutes. Stir in broth and heavy cream and bring to a simmer. Step 4To skillet, add potatoes and tomatoes and cook until tender, 5 minutes. Season again with salt and pepper. Turn off heat and add chicken. Step 5Gently place dough over skillet, leaving some overhang. Brush all over with egg wash and pierce 4 times. Step 6Bake until crust is golden, 30 minutes.
