Chicken Pot Pie Pasta (Print Version)

A creamy blend of chicken, vegetables, and ditalini pasta in a flavorful broth.

# What You'll Need:

→ Protein

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

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

→ Pasta

08 - 1 cup uncooked ditalini pasta

→ Broth & Dairy

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

→ Thickener & Seasonings

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

# How to Make It:

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

# Expert Advice:

01 -
  • It tastes like pot pie but dirty dishes are minimal and theres no dough to roll.
  • You can use rotisserie chicken and frozen peas, so it comes together even on hectic nights.
  • The creamy broth clings to every bite of pasta, making it feel indulgent without being fussy.
02 -
  • If you add the pasta too early or let it sit too long, it will soak up all the broth and turn mushy, so serve this soup fresh.
  • Whisking the broth in slowly prevents flour clumps, I learned this after fishing out lumps with a spoon the first time.
03 -
  • Use rotisserie chicken and pre diced mirepoix from the store if you're short on time, no one will know and you'll be eating sooner.
  • Add a splash of dry white wine after the garlic for extra depth, let it cook down for a minute before adding the broth.
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