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Potpie variations trim time, keep flavor

04/23/2013 1:03 PM

04/24/2013 7:23 AM

Even the busiest home cooks will have time for one of these three takes on chicken potpie.

"Sometimes I just need a chicken potpie. You know what I mean? But I 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). All are a clever way to use up leftover chicken."

-- Sarah Carey, editor in chief of Everyday Food magazine

Everyday Food magazine offers quick, healthy solutions for everyday meals -- from the kitchens of Martha Stewart Living. Questions or comments should be sent to everydayfood@marthastewart.com.

Chicken potpies

If you have 1 hour ...

3 tablespoons unsalted butter

1 small yellow onion, minced

1 stalk celery, thinly sliced

2 carrots, diced medium

5 tablespoons all-purpose flour

2 cups chicken broth

1/3 pound green beans, trimmed and cut into 1-inch pieces

2 cups diced cooked chicken

Salt and pepper

1 sheet thawed puff pastry

1 beaten egg

1. In a large saucepan, melt butter over medium-high heat. Add onion, celery and carrots, and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, about 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in green beans and chicken, and season with salt and pepper.

2. Divide filling among four 8-ounce ramekins. Roll out 1 sheet puff pastry and cut 4 rounds to fit ramekins. Cut a small X in center of each round to vent, then place on top of filling. Brush with beaten egg. Bake at 375 degrees until filling is bubbling and crust is golden, about 30 to 40 minutes.

Nutritional information per serving: 274 calories, 13 grams fat (7 gram saturated fat), 19 grams carbohydrates, 20 grams protein, 3 grams fiber, 43 percent of calories from fat.

Chicken-potpie pasta

If you have 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

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 heat. Add onion, celery and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, about 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.

Nutritional information per serving: 355 calories, 7 grams fat (4 grams saturated fat), 53 grams carbohydrates, 20 grams protein, 4 grams fiber, 18 percent of calories from fat.

Chicken and dumplings

If you have 45 minutes ...

5 tablespoons cold unsalted butter, divided

1 small yellow onion, minced

1 stalk celery, thinly sliced

2 carrots, diced medium

1 1/4 cup all-purpose flour, divided

3 cups chicken broth

2 cups diced cooked chicken

1/3 pound green beans, trimmed and cut into 1-inch pieces

Salt and pepper

1 teaspoon baking powder

2 tablespoons chopped fresh parsley, plus more for topping

1/2 cup whole milk

1. In a large saucepan, melt 3 tablespoons butter over medium-high heat. Add onion, celery and carrots, and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, about 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans, and season with salt and pepper.

2. Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls of batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.

Nutritional information per serving: 273 calories, 12 grams fat (7 grams saturated fat), 27 grams carbohydrates, 15 grams protein, 3 grams fiber, 39 percent of calories from fat.

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