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Chicken Potpie with Green Beans and Squash

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.

  • Prep:
  • Total Time:
  • Servings: 8
Chicken Potpie with Green Beans and Squash

Source: Everyday Food, September 2005


  • 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


  1. 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).

  2. 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.

  3. 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.

  4. 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.

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


Reviews (6)

  • gardenangel 5 Nov, 2008

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

  • Becci 11 Oct, 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.

  • VegasShopper 8 Oct, 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.

  • lovetheserecipes 6 Oct, 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.

  • akatuna 6 Oct, 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.

  • pickettje 5 Oct, 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.

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