Chicken Potpie With Green Beans And Squash Recipes

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SQUASH AND GREEN BEAN SAUTE SIDE DISH



Squash and Green Bean Saute Side Dish image

Simple, tasty side dish which is quick and easy to prepare.

Provided by CathWithKids

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 25m

Yield 2

Number Of Ingredients 8

2 yellow squash, sliced
1 ½ cups green beans
1 ½ cups halved cherry tomatoes
2 tablespoons fresh lemon juice
1 tablespoon dried parsley
½ teaspoon ground coriander
⅛ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste

Steps:

  • Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 19.6 g, Fat 0.9 g, Fiber 6.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 167.7 mg, Sugar 5.9 g

CHICKEN POT PIE A LA JEREMY AND JASMIN



Chicken Pot Pie a la Jeremy and Jasmin image

A delicious chicken pie made from scratch with carrots, corn, and green beans. A delicious and heartwarming meal.

Provided by Blys

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 13

⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts
1 pound cubed cooked chicken breast
1 cup canned corn
1 cup canned green beans
½ cup canned sliced carrots

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat butter in a saucepan over medium heat; cook and stir onion until soft and translucent, 5 to 10 minutes. Sprinkle flour, salt, black pepper, and celery seed over onion; stir until coated. Slowly pour broth and milk over onion mixture, stirring constantly. Bring mixture to a simmer over medium-low heat and cook until thickened, about 10 minutes. Remove saucepan from heat.
  • Press 1 pie crust into a 9-inch pie dish. Fill crust with chicken, corn, green beans, and carrots. Pour hot liquid mixture over filling. Cover pie with remaining pie crust, seal edges, and cut away excess dough. Cut several slits into the top crust for ventilation during baking.
  • Bake in the preheated oven until crust is golden brown and filling is bubbling, 30 to 35 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 32.3 g, Cholesterol 64.5 mg, Fat 27.5 g, Fiber 3 g, Protein 20.6 g, SaturatedFat 10.1 g, Sodium 612.1 mg, Sugar 2.4 g

CHICKEN POTPIE WITH GREEN BEANS AND SQUASH



Chicken Potpie with Green Beans and Squash image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 12

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
3/4 teaspoon dried tarragon
Coarse salt and ground pepper
1 1/2 pounds green beans, trimmed and broken into 1-inch pieces
1 pound yellow squash, quartered lengthwise, cut crosswise into 1/2-inch pieces
3/4 cup plus 1 tablespoon heavy cream
Roasted Chicken

Steps:

  • 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.

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