real life test kitchen: chicken pot pie pasta

Every now and then you stumble upon a recipe and think, “Where have you been my whole life?” That’s how I felt after making Chicken Pot Pie Pasta from the October issue of Everyday Food. Now that there’s a fall chill in the air, the hankering for chicken pot pies is growing. But how often do you have dough in the freezer or the time to make it from scratch? This simple recipe replaces the dough with cooked pasta. Everything is done on the stove top it takes about 30 minutes. Here’s my take on the dish. The result was a big crowd-pleasing yum. The leftovers were even more divine.

Chicken Pot Pie Pasta
What You Need:
3/4 pound of penne or some other pasta
2 large handfuls of green beans, cut into inch-long pieces (I used frozen which were fine.)
3 tbls of butter
1 small (or half a large) yellow onion, chopped
1 o 2 stalks of celery, depending on how much you like, chopped
2 or 3 carrots, diced
1/4 cup of flour
2 cups of organic chicken broth
2 cups of diced chicken (Note: I cooked up some boneless chicken breasts in a pan with butter first.)

1. Make the pasta. When there is 3 minutes left to cook, add in green beans.
2. Meanwhile, heat up the butter in large saucepan until sizzling. Add onion, celery and carrots and cook until transluscent (about 4 minutes). Sprinkle flour on top, stirring constantly until well incorporated. Slowly add in the broth — don’t stop stirring! You’re basically making a roux. Once well blended, reduce heat and simmer. You might need to add more broth if it gets too thick. Season with salt and pepper to taste.
3. Add drained pasta and beans to the chicken and vegetable sauce. Stir well and serve!

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