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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (7)

27 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 2
Rating: Unrated
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
Try adding cornbread muffin batter on top of the potpie for a different twist .
Rating: Unrated
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
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
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.
Rating: Unrated
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
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.