Chicken Potpie with Green Beans and Squash

Name: Chicken Potpie with Green Beans and Squash
Prep time: 1 h
Total time: 1 h
Yield: 8
Ingredients: Puff pastry topping; 4 tbsp. butter; 1 large onion; 5 medium carrots; 6 tbsp. all-purpose flour; 1 c. dry white wine; 3/4 tsp. dried tarragon; Coarse salt and ground pepper; 1 1/2 lb. green beans; 1 lb. yellow squash; 3/4 c. heavy cream; 1 whole Roasted Chicken

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.

Published: Nov 4, 2013

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Yields:

Prep Time:

1 hr

Total Time:

1 hr

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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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Ingredients

Puff pastry topping
4 Tbsp. butter
1 large onion
5 medium carrots
6 Tbsp. all-purpose flour
1 cup dry white wine
3/4 tsp. dried tarragon
Coarse salt and ground pepper
1 1/2 lb. green beans
1 lb. yellow squash
3/4 cup heavy cream
1 whole Roasted Chicken

Directions

1. Step 1Preheat oven to 400 degrees F. 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. Step 2Meanwhile, 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. Step 3Bring 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. Step 4Remove 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. Step 5Meanwhile, return chicken mixture to a simmer. Ladle into 8 dishes; top with pastry, and serve immediately.
  
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