Chicken Potpie with Green Beans and Squash

Prep Time:
1 hrs
Total Time:
1 hrs

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


  • 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


  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.

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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