Chicken-Potpie Pasta

105 Ratings
  • 5 14
  • 4 31
  • 3 46
  • 2 13
  • 1 1

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).

Everyday Food, October 2012

Gallery

Credit: Romulo Yanes

Recipe Summary

total:
30 mins
Servings:
6
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Ingredients

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.

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  • 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.

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Reviews (4)

105 Ratings
  • 5 14
  • 4 31
  • 3 46
  • 2 13
  • 1 1
Martha Stewart Member
12/15/2013
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.
Martha Stewart Member
10/15/2013
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.
Martha Stewart Member
03/05/2013
This is very nice, and i can not wait making this dish to have a taste, it must be yummy:). Pasta Processing Machine
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Martha Stewart Member
01/23/2013
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.
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