Chicken Pot Pie Pasta (Printable)

A warm mix of chicken, veggies, and pasta in a creamy broth, perfect for easy meals.

# What You'll Need:

→ 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)

# 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 over the vegetables and stir continuously for 2 minutes to eliminate raw flour taste.
03 - Gradually whisk in chicken broth to avoid lumps. Stir in whole milk and heavy cream. Bring mixture to a gentle simmer.
04 - Add ditalini pasta, dried thyme, dried sage if using, 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 broth thickens to a creamy consistency.
06 - Adjust seasoning to taste. Remove from heat and stir in chopped fresh parsley. Serve hot, garnished with additional parsley if desired.

# Expert Tips:

01 -
  • It tastes like pot pie but comes together in one pot with no pastry stress.
  • The soup thickens beautifully as it sits, making leftovers even richer the next day.
  • You can use rotisserie chicken and frozen peas, so dinner happens fast on busy nights.
02 -
  • Cook the pasta right in the soup, but watch the timing because it will keep soaking up liquid as it sits.
  • If you make this ahead, add a splash of broth or milk when reheating because the pasta swells overnight.
  • Don't rush the flour step, those two minutes of stirring are what keep your soup from tasting like paste.
03 -
  • Add a splash of dry white wine when you pour in the broth for a little extra depth that tastes almost fancy.
  • Use rotisserie chicken and pre diced frozen mirepoix to get this on the table in under thirty minutes.
  • Taste the soup after the pasta cooks because the pasta absorbs salt and you might need to add more at the end.
Go Back