Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chicken Potpie with Green Beans and Squash 3.2 (27) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Total Time: 1 hrs Servings: 8 Late-summer vegetables and a flaky pastry topping make this potpie a fresh, light-tasting meal. 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 ¾ teaspoon dried tarragon Coarse salt and ground pepper 1 ½ pounds green beans, trimmed and broken into 1-inch pieces 1 pound yellow squash, quartered lengthwise, cut crosswise into ½-inch pieces ¾ 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. Rate it Print