Save to Pinterest I threw this together on a rainy Tuesday when I had leftover chicken and no energy for anything complicated. The smell of butter and celery filled the kitchen, and suddenly I wasn't tired anymore. My daughter wandered in, sniffed the air, and asked if we were having pot pie. Close enough, I told her. Sometimes the best recipes happen when you're too worn out to follow a plan.
The first time I made this, my husband came home late from work and reheated a bowl at midnight. He texted me from the kitchen asking why we don't eat like this every week. I didn't have a good answer. Now it shows up on our table at least twice a month, especially when the weather turns cold and we need something that feels like a hug in a bowl.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves you from poaching or roasting your own.
- Carrots: Dice them small so they cook evenly and don't crunch when you want them tender.
- Celery: This adds that classic pot pie backbone, the flavor you didn't know you were missing until it's there.
- Frozen peas: They go straight from freezer to pot and stay bright green, no thawing needed.
- Yellow onion: A small one is enough, it melts into the base and sweetens everything quietly.
- Garlic: Two cloves minced fine, they bloom in the butter and make the whole kitchen smell like comfort.
- Fresh parsley: Chopped parsley at the end wakes up the whole pot, don't skip it.
- Ditalini pasta: These little tubes catch the creamy broth perfectly, but small shells or elbows work too.
- Chicken broth: Low sodium gives you control over the salt, and four cups create a soup that's hearty but not stew thick.
- Whole milk and heavy cream: Together they make the broth silky and rich without feeling heavy on your stomach.
- Unsalted butter: It's the fat that starts everything, melting into the vegetables and carrying flavor through every spoonful.
- All purpose flour: Two tablespoons whisked in thicken the broth just enough to coat the back of a spoon.
- Salt, black pepper, thyme, and sage: These seasonings build the pot pie flavor without needing a crust to hold it all together.
Instructions
- Start with the vegetables:
- Melt butter in a large pot over medium heat, then add onion, carrots, and celery. Let them sauté for five minutes, stirring now and then, until they soften and the onion turns translucent.
- Bloom the garlic and flour:
- Stir in garlic and cook for one minute until fragrant. Sprinkle flour over everything and stir constantly for two minutes to cook out the raw taste.
- Build the broth:
- Gradually whisk in chicken broth to avoid lumps, then pour in milk and cream. Bring the pot to a gentle simmer, watching for bubbles around the edges.
- Cook the pasta:
- Add ditalini, thyme, sage if using, salt, and pepper. Let it simmer uncovered for ten minutes, stirring occasionally so the pasta doesn't stick to the bottom.
- Finish with chicken and peas:
- Stir in cooked chicken and frozen peas. Simmer for three to five minutes until the peas are tender and the soup thickens to a creamy consistency.
- Taste and serve:
- Adjust salt and pepper as needed, then remove from heat. Stir in chopped parsley and ladle into bowls, garnishing with extra parsley if you like.
Save to Pinterest My son once told his friend this was deconstructed pot pie, and now that's what everyone calls it at our house. It's funny how a kid's observation can rename a dish and make it stick. Every time I hear him say it, I smile a little, because he's right and it sounds fancier than soup even though it's just as easy.
How to Store and Reheat
This soup keeps in the fridge for up to three days in an airtight container. When you reheat it, add a splash of milk or broth because the pasta will have absorbed some liquid. I usually warm it gently on the stove over low heat, stirring often, so the cream doesn't break or scorch on the bottom.
Swaps and Substitutions
If you want to make this gluten free, swap the flour for a gluten free blend and use gluten free pasta. I've also made it with leftover turkey after Thanksgiving, and it tasted just as good. You can skip the sage if you don't have it, the thyme alone carries enough herbal warmth to make it feel complete.
What to Serve Alongside
I usually set out a loaf of crusty bread or soft dinner rolls for dipping. A simple green salad with lemon vinaigrette balances the richness, and sometimes I'll roast a pan of broccoli or green beans if I want more vegetables on the table.
- Crusty sourdough or garlic bread for soaking up the creamy broth.
- A crisp salad with arugula, shaved Parmesan, and a squeeze of lemon.
- Roasted or steamed green vegetables to keep the meal balanced and bright.
Save to Pinterest This soup has become my answer to cold nights and last minute dinner guests. It's the kind of thing that makes people lean back in their chairs and ask for seconds without you having to try too hard.
Questions & Answers About This Recipe
- → Can I use rotisserie chicken for this dish?
Yes, using rotisserie chicken reduces preparation time and still provides tender, flavorful protein.
- → What pasta is best for this dish?
Ditalini pasta works perfectly as it holds the creamy broth well and cooks to a firm texture.
- → How can I make this dish gluten-free?
Substitute all-purpose flour with gluten-free flour and use gluten-free pasta varieties to accommodate dietary needs.
- → Can I add extra flavor to the broth?
Adding a splash of dry white wine while simmering enhances depth and complexity in the creamy broth.
- → What side dishes pair well with this meal?
It pairs nicely with a crisp green salad or crusty bread to complement the rich, creamy flavors.