This recipe for Chicken Potpie Pasta is an easy-to-fix twist on the classic comfort food dish. You get all the chicken potpie flavors without the fuss of making pie crust…perfect for a weeknight meal!
I added a little white wine and some freshly chopped parsley to the sauce, and substituted a cup or so of frozen peas for the green beans. This would also be a great way to use up leftover turkey. Enjoy!
-from Everyday Food Magazine
Total Time: 30 minutes
Salt and pepper
3/4 pound penne or other short tubular pasta
1/3 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
1/4 cup all-purpose flour
2 cups chicken broth
2 cups diced cooked chicken
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.
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