Chicken Pot Pie Pasta (Print)

Creamy chicken, vegetables, and ditalini pasta combine for a warm, hearty dish.

# Ingredients:

→ 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

→ 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)

# Directions:

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

# Expert Tips:

01 -
  • It tastes like home cooking but comes together faster than you'd expect, ready in under an hour from start to finish.
  • The pasta absorbs all that rich, creamy broth so every spoonful feels substantial and deeply satisfying.
  • There's no complicated technique—just vegetables sautéing, broth simmering, and moments where your kitchen smells absolutely incredible.
02 -
  • Don't skip the step of cooking flour in the butter before adding broth—this roux is what creates that silky, luxurious texture that feels restaurant-quality.
  • Add the broth slowly while whisking; rushing this step leads to lumps that are hard to fix once the cream is in.
  • Taste the soup before serving and adjust salt carefully; the final seasoning is what makes someone say 'this tastes homemade' instead of wondering what's missing.
03 -
  • If you're short on time, use rotisserie chicken and pre-diced frozen vegetables—the technique is what matters, and this still tastes homemade.
  • Keep the heat at medium and medium-low throughout; rushing with high heat can cause the cream to break and the soup to lose its silky texture.
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