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Chicken-Potpie Pasta

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Recipe photo courtesy of Romulo Yanes

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).

Source: Everyday Food, October 2012
Total Time Servings

Ingredients

Directions

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Reviews

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How would you rate this recipe?
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  • 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.
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  • 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.
    Reply
  • 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
    Reply
  • 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.
    Reply

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