advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Chicken-Potpie Pasta

Sarah Carey says, "Sometimes I just need a chicken potpie. You know what I mean? But I don't always have time to make the read deal. Enter this every-bit-as-satisfying substitute: chicken-potpie pasta, ready in about 30 minutes. If you have a little more time, try a dumpling variation (about 45 minutes) or the classic (about 1 hour). All are a clever way to use up leftover chicken.

  • Total Time:
  • Servings: 6
Chicken-Potpie Pasta

Photography: Romulo Yanes

Source: Everyday Food, October 2012

Ingredients

  • Salt and pepper
  • 3/4 pound penne or other short tubular pasta
  • 1/3 pound green beans, trimmed and cut into 1-inch pieces
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, minced
  • 1 stalk celery, thinly sliced
  • 2 carrots, diced medium
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups diced cooked chicken

Directions

  1. In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.

  2. Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.

  3. Stir pasta into chicken mixture.

Reviews (4)

  • Britney D 15 Dec, 2013

    This is so delish! My whole family loves it too. I use a rotisserie chicken and frozen green beans to speed things up. I just make the dish according to directions and then after the sauce is made I throw in the chicken. I add the frozen green beans the last few min that the pasta is boiling. We love this recipe and it is semi-healthy.

  • JPHardee 15 Oct, 2013

    This took me an hour and I used pre-shredded carrots and veggie chicken patties. It's pretty darn delicious though. I'm pregnant and eating wild lately so I sprinkled it with parmesan. I would definitely make this again. And maybe even cheat and use frozen green beans. Cutting real green beans took way more time than I expected because they were all shaped differently and diff. lengths.

  • allanceella 5 Mar, 2013

    This is very nice, and i can not wait making this dish to have a taste, it must be yummy:).
    Pasta Processing Machine

  • k11y 23 Jan, 2013

    This was a nice, winter-ready recipe. Prep and cook came closer to an hour. I would suggest cutting your carrots more on the small/thin side than medium, but I supposed that could be up to interpretation. Only thing I thought it needed was potatoes! Next time around I'll find out a way to work them in.

Related Topics