Chicken Pot Pie Pasta (Printable)

Tender chicken, veggies, and ditalini combine in a creamy broth for a warm and satisfying main dish.

# Components:

→ 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 (plus extra for garnish)

→ Pasta

08 - 1 cup ditalini pasta, uncooked

→ 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, or to taste
15 - 1/2 teaspoon ground black pepper
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried sage (optional)

# Method:

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 stir continuously for 2 minutes to remove raw flour taste.
03 - Gradually whisk in chicken broth to prevent lumps, then add whole milk and heavy cream. Bring mixture to a simmer.
04 - Stir in ditalini pasta, dried thyme, dried sage if using, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally, until pasta reaches al dente texture.
05 - Incorporate cooked chicken and frozen peas into the soup. Simmer for 3 to 5 minutes until peas are tender and broth thickens.
06 - Adjust seasoning to taste. Remove from heat, stir in chopped parsley, and serve hot garnished with additional parsley if desired.

# Expert Advice:

01 -
  • It tastes like the classic you crave but comes together in under an hour with zero rolling pins required.
  • The creamy broth is so forgiving that even a splash of heavy cream can't ruin it—pure kitchen freedom.
  • This soup actually tastes better the next day, so make a big pot and thank yourself later.
02 -
  • Whisk the broth in slowly when combining—rushing this step is how lumpy soups happen, and nobody wants that.
  • The pasta will continue cooking slightly after you remove the pot from heat, so pull it off the stove when it's just shy of fully done.
  • Fresh parsley at the end isn't optional; it's what transforms a heavy, rich soup into something that feels bright and finished.
03 -
  • Keep your broth simmering gently, not boiling hard—vigorous heat can make the soup separate and look curdled instead of creamy.
  • Taste as you go, especially with salt, because the broth, cheese, and cream all bring their own saltiness and you want the final balance to feel just right.
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