Chicken Pot Pie Pasta

from Every Day Food
All of my 5 kids ate this and many had seconds.   


  • 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.

Can omit the pasta, increase flour to 5 Tablespoons and bake it in a pie crust or increase broth to 3 cups and make some dumplings to drop in