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Gallery Chicken Potpie with Green Beans and Squash Recipe Summary prep: 1 hr total: 1 hr Servings: 8

Ingredients Ingredient Checklist Puff pastry topping 4 tablespoons butter 1 large onion, finely chopped 4 to 5 medium carrots, sliced diagonally into 1/4-inch-thick pieces (about 1 1/2 cups) 6 tablespoons all-purpose flour 1 cup dry white wine 3/4 teaspoon dried tarragon Coarse salt and ground pepper 1 1/2 pounds green beans, trimmed and broken into 1-inch pieces 1 pound yellow squash, quartered lengthwise, cut crosswise into 1/2-inch pieces 3/4 cup plus 1 tablespoon heavy cream Roasted Chicken

Cook’s Notes To save time, you can buy rotisserie chicken (about three pounds) for this recipe. Remove the skin before shredding the meat; you should have about six cups.

Gallery Chicken Potpie with Green Beans and Squash

Recipe Summary prep: 1 hr total: 1 hr Servings: 8

Chicken Potpie with Green Beans and Squash

Chicken Potpie with Green Beans and Squash

Chicken Potpie with Green Beans and Squash

Recipe Summary prep: 1 hr total: 1 hr Servings: 8

Recipe Summary

prep: 1 hr total: 1 hr

Servings: 8

prep: 1 hr

total: 1 hr

prep:

1 hr

total:

Servings: 8

8

Ingredients

Ingredients

  • Puff pastry topping 4 tablespoons butter 1 large onion, finely chopped 4 to 5 medium carrots, sliced diagonally into 1/4-inch-thick pieces (about 1 1/2 cups) 6 tablespoons all-purpose flour 1 cup dry white wine 3/4 teaspoon dried tarragon Coarse salt and ground pepper 1 1/2 pounds green beans, trimmed and broken into 1-inch pieces 1 pound yellow squash, quartered lengthwise, cut crosswise into 1/2-inch pieces 3/4 cup plus 1 tablespoon heavy cream Roasted Chicken

Directions

Preheat oven to 400 degrees. Unfold 1 thawed sheet (half of a 17.3-ounce box) frozen puff pastry; roll out on a lightly floured surface until about 11 by 15 inches and 1/8 inch thick. Score with a sharp paring knife in several places. Transfer to a baking sheet; refrigerate at least 30 minutes (and up to 3 hours).

Meanwhile, heat butter in a large saucepan over medium-low. Add onion and carrots; cook, stirring occasionally, until softened, about 10 minutes. Add flour; cook, stirring, 2 minutes. Add wine, 2 cups water, and tarragon; season generously with salt and pepper. Stir briskly to prevent any lumps from forming.

Bring to a boil. Add beans and squash; reduce heat. Cover; simmer, stirring occasionally, until beans are crisp-tender, 8 to 10 minutes. Stir in 3/4 cup cream and chicken; remove from heat. Cover to keep warm.

Remove pastry from refrigerator; brush with remaining tablespoon cream. Bake until golden brown, 12 to 15 minutes. Transfer to a cutting board; cut into 8 pieces with a serrated knife.

Meanwhile, return chicken mixture to a simmer. Ladle into 8 dishes; top with pastry, and serve immediately.

Cook’s Notes To save time, you can buy rotisserie chicken (about three pounds) for this recipe. Remove the skin before shredding the meat; you should have about six cups.

Cook’s Notes

To save time, you can buy rotisserie chicken (about three pounds) for this recipe. Remove the skin before shredding the meat; you should have about six cups.

Reviews (7)

 Add Rating & Review     27 Ratings   5 star values:        5    4 star values:        4    3 star values:        12    2 star values:        4    1 star values:        2

Reviews (7)

Add Rating & Review     27 Ratings   5 star values:        5    4 star values:        4    3 star values:        12    2 star values:        4    1 star values:        2

Add Rating & Review

27 Ratings 5 star values: 5 4 star values: 4 3 star values: 12 2 star values: 4 1 star values: 2

27 Ratings 5 star values: 5 4 star values: 4 3 star values: 12 2 star values: 4 1 star values: 2

27 Ratings 5 star values: 5 4 star values: 4 3 star values: 12 2 star values: 4 1 star values: 2

  • 5 star values: 5 4 star values: 4 3 star values: 12 2 star values: 4 1 star values: 2

    Martha Stewart Member     Rating: Unrated       09/18/2017   I feel sorry for those who have to buy grocery store chickens or rotisserie chickens. All I have to do is go to my freezer and bring out an old hen or a young roo and they aren't water laden like the ones in stores and I know where they came from... Wondering if using a winter squash would work out with this recipe and substitute parsnips for the carrots...  

Martha Stewart Member     Rating: Unrated       11/05/2008   Try adding cornbread muffin batter on top of the potpie for a different twist .  

Martha Stewart Member     Rating: Unrated       10/11/2008   I made a lattice top out of the puff pastry - Putting the pot pie mixture into individual corningware bowls and layed the puff pastry on the top - it looked beautiful and tasted delicious ! Thank-you - my guests thought I was a wiz and I never had to tell them how simple it all was.  

Martha Stewart Member     Rating: Unrated       10/08/2008   Using rotisserie chicken sure helps, but I stil like a biscuit topping best and I don't have to prepare it ahead of time.  

Martha Stewart Member     Rating: Unrated       10/06/2008   I made it and the family loved it. Next time though I am going to cook it in pie crust to make it pot pie.  

Martha Stewart Member     Rating: Unrated       10/06/2008   I don't know why this is called a "pot pie" - not a pie at all. And the puff pastry just sits on top of it? I thought the chicken mixture would be baked inside somehow.  

Martha Stewart Member     Rating: Unrated       10/05/2008   I just entertained some friends with this dish and it was a hit - the puff pastry was super yummy! I did two slight variations: 1) I substituted the water with some leftover chicken broth I had from a previous recipe and 2) I added some mushrooms. With the delicious squash and green beans it was the perfect transition meal from summer into fall. I also paired the meal with the 'Boston Lettuce with Shaved Parmesan' salad that was also in the September 2005 issue.

    Martha Stewart Member

    Rating: Unrated 09/18/2017

I feel sorry for those who have to buy grocery store chickens or rotisserie chickens. All I have to do is go to my freezer and bring out an old hen or a young roo and they aren’t water laden like the ones in stores and I know where they came from… Wondering if using a winter squash would work out with this recipe and substitute parsnips for the carrots…

Rating: Unrated

Rating: Unrated 11/05/2008

Try adding cornbread muffin batter on top of the potpie for a different twist .

Rating: Unrated 10/11/2008

I made a lattice top out of the puff pastry - Putting the pot pie mixture into individual corningware bowls and layed the puff pastry on the top - it looked beautiful and tasted delicious ! Thank-you - my guests thought I was a wiz and I never had to tell them how simple it all was.

Rating: Unrated 10/08/2008

Using rotisserie chicken sure helps, but I stil like a biscuit topping best and I don’t have to prepare it ahead of time.

Rating: Unrated 10/06/2008

I made it and the family loved it. Next time though I am going to cook it in pie crust to make it pot pie.

I don’t know why this is called a “pot pie” - not a pie at all. And the puff pastry just sits on top of it? I thought the chicken mixture would be baked inside somehow.

Rating: Unrated 10/05/2008

I just entertained some friends with this dish and it was a hit - the puff pastry was super yummy! I did two slight variations: 1) I substituted the water with some leftover chicken broth I had from a previous recipe and 2) I added some mushrooms. With the delicious squash and green beans it was the perfect transition meal from summer into fall. I also paired the meal with the ‘Boston Lettuce with Shaved Parmesan’ salad that was also in the September 2005 issue.

All Reviews for Chicken Potpie with Green Beans and Squash

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken Potpie with Green Beans and Squash

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest