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Chicken Potpie with Green Beans and Squash

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Late-summer vegetables and a flaky pastry topping make this potpie a fresh, light-tasting meal.

Source: Everyday Food, September 2005
Total Time Prep Servings

Ingredients

Directions

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.

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Reviews

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How would you rate this recipe?
27
  • stopngo2003
    18 SEP, 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...
    Reply
  • gardenangel
    5 NOV, 2008
    Try adding cornbread muffin batter on top of the potpie for a different twist .
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply

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