Chicken Pot Pie Pasta (Printable Version)

Hearty chicken with ditalini and vegetables in a creamy broth for a cozy meal.

# What You'll Need:

→ 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 - 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

# Steps to Follow:

01 - Melt 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 for 1 minute. Sprinkle flour over the vegetables and stir continuously for 2 minutes to remove raw flour taste.
03 - Gradually whisk in chicken broth to avoid lumps, followed by whole milk and heavy cream. Bring the mixture to a simmer.
04 - Add ditalini pasta, dried thyme, optional dried sage, salt, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally until pasta is al dente.
05 - Stir in cooked chicken and frozen peas. Continue simmering for 3 to 5 minutes until peas are tender and the broth thickens.
06 - Adjust seasoning to taste. Remove from heat, mix in chopped parsley, and serve hot, garnished with additional parsley if desired.

# Additional Tips::

01 -
  • It tastes like comfort food but comes together in less time than it takes to watch a sitcom.
  • The cream and broth create this luxurious richness that makes you feel like you're eating something fancy, even though you're basically just stirring a pot.
  • It uses pantry staples and frozen peas, so you don't need a special trip to the store.
02 -
  • If you whisk in the broth too fast, you'll end up with flour lumps that never quite disappear, so take your time even though it feels slower.
  • Don't skip the minute you cook the garlic—raw garlic in creamy soup is a flavor you can't unfavor.
  • Frozen peas actually outperform fresh ones here because they cook just right and stay bright instead of turning gray.
03 -
  • Keep your broth warm in a separate pot while you build the base—it whisks in smoother and prevents temperature shock that can cause the cream to separate.
  • The flour-to-fat ratio is essential, so don't eyeball it—two tablespoons flour to two tablespoons butter creates exactly the thickness you want without it being gluey.
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