Chicken Pot Pie Pasta (Print View)

A creamy mix of chicken, vegetables, and pasta simmered in a flavorful broth.

# Components:

→ 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 - 0.5 cup heavy cream
12 - 2 tablespoons unsalted butter

→ Thickener & Seasonings

13 - 2 tablespoons all-purpose flour
14 - 1 teaspoon salt, or to taste
15 - 0.5 teaspoon ground black pepper
16 - 0.5 teaspoon dried thyme
17 - 0.5 teaspoon dried sage (optional)

# Directions:

01 - Melt the butter in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute. Sprinkle flour over the vegetables and stir continuously for 2 minutes to remove the raw taste.
03 - Gradually whisk in the chicken broth to prevent lumps, followed by the whole milk and heavy cream. Bring the mixture to a gentle simmer.
04 - Add ditalini pasta, dried thyme, optional sage, salt, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally until pasta is al dente.
05 - Stir in the cooked chicken and frozen peas. Simmer for an additional 3 to 5 minutes until peas are tender and the broth thickens.
06 - Adjust seasoning to taste. Remove from heat, stir in chopped fresh parsley, and serve hot with extra parsley garnish if desired.

# Expert Advice:

01 -
  • It tastes like homemade comfort food but comes together faster than most weeknight dinners.
  • The creamy broth clings to every piece of pasta and vegetable, making each spoonful genuinely satisfying.
  • You can have dinner on the table in less time than it takes to drive to a restaurant.
02 -
  • Whisking the broth in slowly prevents lumps, so don't rush this step or you'll end up with flour pockets throughout your soup.
  • The pasta continues to absorb liquid as it sits, so make the soup slightly thinner than you want it to eat—it'll reach the perfect consistency in a few minutes.
03 -
  • Rotisserie chicken from the supermarket saves time without sacrificing flavor, and in fact often tastes better than chicken you cook yourself.
  • Keep the heat at a gentle simmer rather than a rolling boil—this prevents the cream from breaking and keeps everything smooth and elegant.
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