Monday, February 25, 2013
I love potpie. I love pasta. Put them together and I love chicken potpie pasta! This has all the flavors that you love in a potpie but lots easier and faster to make. That's a win-win folks :)
3/4 cup Honeyville Freeze Dried Peas
1/3 cup Honeyville Dehydrated Onion
1/3 cup Honeyville Freeze Dried Celery
1/2 cup Honeyville Dehydrated Carrots
2 cups Honeyville Freeze Dried Chicken
1/4 tsp Chef Tess All Purpose Spice Blend
4 cups Penne Pasta
1/4 cup Honeyville All Purpose Flour
3 Tbsp Unsalted Butter
2 cups Water
1 tsp Shirley J Chicken Bouillon
Salt and Pepper to taste
Rehydrate all of the Honeyville products according to package directions and drain. (Sometimes I can hydrate things all together but this time I kept them all separate. I never put onions together with anything because they can be super potent and take over other flavors, in my humble opinion.)
In a large pot of boiling, salted water cook the pasta noodles about 9 minutes or until done. Drain. Meanwhile, in a large skillet melt butter over medium high heat.
To the skillet add the onions, carrots, and celery and cook for a few minutes until the onions begin to become soft and translucent.
Add flour and stir about 1 minute until everything is coated and flour and butter is absorbed. Add in the water, bouillon and spice blend, stirring constantly. Bring the sauce to a boil. Reduce heat and simmer for 4 minutes.
Add in peas and chicken. Season with salt and pepper to taste. Continue cooking about 1 minute.
Add in noodles and toss to combine.
Dish into individual bowls and enjoy!