Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chicken-Potpie Pasta 3.4 (105) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Romulo Yanes Total Time: 30 mins Servings: 6 When you don't always have time to make the real 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). Ingredients Salt and pepper ¾ pound penne or other short tubular pasta ⅓ 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 ¼ cup all-purpose flour 2 cups chicken broth 2 cups diced cooked chicken Directions In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain. 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. Stir pasta into chicken mixture. Print