Chicken Pot Pie Pasta (Printable)

A hearty blend of chicken, vegetables, and pasta in a creamy, savory broth comfort.

# What You'll Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 cup diced carrots
03 - 1 cup diced celery
04 - 1 cup frozen peas
05 - 1 small yellow onion, diced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped, plus extra for garnish

→ Pasta

08 - 1 cup uncooked ditalini pasta

→ Broth & Dairy

09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - ½ cup heavy cream
12 - 2 tablespoons unsalted butter

→ Thickener & Seasonings

13 - 2 tablespoons all-purpose flour
14 - 1 teaspoon salt, or to taste
15 - ½ teaspoon ground black pepper
16 - ½ teaspoon dried thyme
17 - ½ teaspoon dried sage (optional)

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery; cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute. Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes to remove raw flour taste.
03 - Gradually whisk in chicken broth to prevent lumps, then add milk and heavy cream. Bring mixture to a simmer.
04 - Add ditalini pasta, dried thyme, optional sage, salt, and black pepper. Simmer uncovered, stirring occasionally, for 10 minutes until pasta is al dente.
05 - Stir in cooked chicken and frozen peas. Simmer for 3 to 5 minutes until peas are tender and the mixture has thickened.
06 - Adjust seasoning to taste. Remove from heat, stir in chopped parsley, and serve hot garnished with additional parsley as desired.

# Expert Suggestions:

01 -
  • All the cozy, nostalgic flavor of chicken pot pie without the fuss of making and baking pastry dough.
  • It comes together in under an hour using one pot, which means less cleanup and more time at the table.
  • The creamy broth clings to every piece of pasta and vegetable, making each bite as satisfying as the last.
  • Leftovers taste even better the next day when the flavors have melded and the soup has thickened.
02 -
  • Do not add the pasta too early or it will turn mushy and soak up all the broth, leaving you with a thick porridge instead of soup.
  • If the soup gets too thick as it sits, whisk in a splash of milk or broth to loosen it back up.
  • Always use low sodium broth so you can control the salt, especially if youre using store bought rotisserie chicken which can be salty.
03 -
  • Salt the soup lightly at first and adjust at the end, the broth reduces and concentrates as it cooks.
  • If you like a thicker soup, mash a few of the cooked carrots and celery against the side of the pot to release their starch.
  • Fresh thyme leaves instead of dried will make the whole pot taste brighter and more vibrant.
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