Chicken-Potpie Pasta

Photo: Romulo Yanes
Total Time:
30 mins

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).


  • Salt and pepper

  • ¾ pound penne or other short tubular pasta

  • 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


  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.

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