Chicken Pot Pie Pastina

5 from 1 vote

All the cozy flavors of chicken pot pie in a creamy, one-pan pastina. Serve with puff pastry bites for an easy, comforting dinner!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American, Italian

Keyword: 45 Minute Dinner, Chicken, Comfort Food, Dinner, Easy Recipes, Fall, Family Dinner, Homemade, Italian, Kid Friendly, One Pan, One Pan Meal, The Cooking Mawma

Servings:

Ingredients

2 large boneless, skinless chicken breasts cut into bite-sized pieces
1 tsp garlic powder
1 tsp dried thyme
1/2 tsp salt plus more to taste
¼ tsp black pepper
2 tbsp olive oil divided
2 tbsp butter divided
1 small white onion diced
3 medium carrots diced
2 celery stalks diced
3 garlic cloves minced
1 tbsp fresh thyme leaves
1½ tbsp all-purpose flour
4 cups chicken broth/stock
1/2 tbsp chicken bouillon powder
1 cup dry pastina or any small pasta like orzo
½ cup whole milk plus more as needed
½ cup frozen peas
Puff pastry bites baked, for serving

Instructions

Bake puff pastry. Preheat oven to 425 degrees F. Shape puff pastry into balls. Bake puff pastry as directed on the package.
Cook the chicken. Season the chicken with 1 tbsp olive oil, garlic powder, dried thyme, salt, and pepper. Heat the remaining 1 tbsp olive oil and 1 tbsp butter in a large, deep pan or Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until golden and cooked through, about 6–8 minutes. Transfer to a plate. Once cool enough to handle, shred or break into smaller pieces, if desired, or leave in bite size pieces.
Soften the vegetables. Reduce the heat to medium and add the remaining butter. Stir in the onion, carrots, celery, and a pinch of salt. Cook for 7–9 minutes, stirring often and scraping up any browned bits, until softened.
Add the garlic and flour. Stir in the garlic and fresh thyme and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute.
Cook the pastina. Slowly stir in the chicken broth and chicken bouillon powder. Bring to a gentle boil, then add the pastina. Reduce the heat and simmer for 8–10 minutes, stirring frequently, until the pasta is tender.
Make it creamy. Stir in the cooked chicken, milk, and peas. Cook until warmed through, adding a splash more milk if needed for your desired consistency. Taste and adjust the salt and pepper.
Serve. Spoon into bowls and serve with puff pastry bites. Enjoy!

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