Chicken Pot Pie Pasta (Printable version)

Tender chicken, vegetables, and ditalini pasta simmered in a creamy broth delivering rich, comforting flavors.

# Ingredient List:

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

# How-To Steps:

01 - Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery; cook, stirring occasionally, for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute. Sprinkle flour over the vegetables, stirring continuously, and cook for 2 minutes to remove raw flour flavor.
03 - Gradually whisk in chicken broth to avoid lumps, then stir in whole milk and heavy cream. Bring mixture gently to a simmer.
04 - Add ditalini pasta, dried thyme, optional 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. Simmer for 3 to 5 minutes until peas are tender and soup thickens.
06 - Taste and adjust seasoning if necessary. Remove from heat, stir in chopped fresh parsley, and serve hot garnished with additional parsley as desired.

# Expert Advice:

01 -
  • It tastes indulgent and special but comes together in under an hour with zero fussy techniques.
  • The combination of tender pasta, silky broth, and hidden pockets of sweet carrots makes every spoonful satisfying.
  • You can use a rotisserie chicken, which means dinner can honestly happen on your most tired days.
02 -
  • The flour roux is non-negotiable—trying to skip it or add cornstarch instead will give you a thinner, greasier soup that tastes nothing like pot pie filling.
  • Frozen peas are genuinely better than fresh here because they hold their bright color and tender texture, while fresh peas can get mushy and mealy.
  • Taste before serving because homemade broths vary wildly in saltiness, and this soup needs seasoning to truly come alive.
03 -
  • Keep your broth on the lower end of the temperature spectrum—a gentle simmer rather than a boil prevents the cream from breaking and keeps everything creamy.
  • If you accidentally end up with lumps from the flour, pour the whole pot through a fine-mesh strainer and return it to the pot for a smooth finish.
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