Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chicken-Potpie Pasta 3.4 (105) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print