Chicken Pot Pie Pasta (Print Version)

Creamy soup with shredded chicken, vegetables, and tender ditalini pasta in a rich broth.

# 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, plus extra for garnish

→ 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 butter in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute. Sprinkle flour evenly over vegetables and cook, stirring continuously, for 2 minutes to remove raw flour flavor.
03 - Gradually whisk in chicken broth to prevent lumps. Stir in whole milk and heavy cream. Bring mixture to a gentle simmer.
04 - Add ditalini pasta, dried thyme, optional dried sage, salt, and black 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 is thick and creamy.
06 - Adjust seasoning to taste. Remove from heat, stir in chopped fresh parsley, and serve hot garnished with additional parsley if desired.

# Additional Tips::

01 -
  • It delivers all the cozy, savory comfort of chicken pot pie without any pastry work or oven time.
  • The soup thickens naturally as it simmers, creating a creamy base that clings to every spoonful of pasta.
  • You can use rotisserie chicken and frozen peas, which means most of the work is just stirring and tasting.
  • It reheats beautifully the next day, and the flavors deepen overnight in the fridge.
02 -
  • Do not skip cooking the flour for two full minutes or your soup will taste pasty and raw instead of rich and velvety.
  • Add the broth gradually while whisking to prevent clumps from forming, especially if your heat is too high.
  • If the soup gets too thick after sitting, thin it with a splash of broth or milk when you reheat it.
03 -
  • Use rotisserie chicken and pre diced mirepoix from the grocery store to cut your prep time in half without sacrificing flavor.
  • Taste the soup just before serving and add a squeeze of lemon juice if it needs brightness, it wakes up all the other flavors.
  • If you are cooking for a crowd, double the recipe and use a large Dutch oven so everything has room to simmer evenly.
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