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).
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.
Martha Stewart Member
Rating: 4 stars
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.
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.