Chicken Potpie with Green Beans and Squash
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- Prep Time 1 hour
- Total Time 1 hour
- Yield Serves 8
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
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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).
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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.
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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.
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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.
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Meanwhile, return chicken mixture to a simmer. Ladle into 8 dishes; top with pastry, and serve immediately.
Try adding cornbread muffin batter on top of the potpie for a different twist .
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.
Using rotisserie chicken sure helps, but I stil like a biscuit topping best and I don't have to prepare it ahead of time.
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.
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.