Chicken Pot Pie Pastina with Puff Pastry Croutons

Name: Chicken Pot Pie Pastina with Puff Pastry Croutons
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces; 1 tsp poultry seasoning; Kosher salt and black pepper, to taste; 1 tbsp olive oil; 1 tbsp unsalted butter, divided; ½ small white onion, finely diced; 1 large carrot, finely diced; 1 celery stalk, finely diced; 1 garlic clove, minced; 1½ tsp fresh thyme leaves; 2¼ tsp all-purpose flour; 2 cups chicken stock; 1 cup water; 8 oz dry stelline pastina; 3 tbsp whole milk; ½ cup frozen peas; 4–4½ oz puff pastry, thawed; 1 tbsp finely grated Parmesan cheese; ½ tsp fresh thyme leaves (for the croutons)

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This chicken pot pie pastina combines tender chicken, carrots, celery, peas, and tiny star-shaped pasta in a creamy sauce. Golden mini puff pastry croutons go on top just before serving, adding the flaky finish of a classic chicken pot pie.

Ingredients for Chicken Pot Pie Pastina

Chicken breasts: Boneless, skinless chicken breasts cut into bite-sized pieces.
Olive oil and butter: For cooking the chicken and vegetables.
Onion, carrots, and celery: The classic vegetables used in chicken pot pie.
Garlic, fresh thyme, and poultry seasoning: For savory flavor.
All-purpose flour: Helps thicken the sauce.
Chicken stock and water: Provide the cooking liquid for the pastina.
Stelline pastina: Tiny star-shaped pasta that cooks directly in the broth.
Frozen peas: Added near the end of cooking.
Whole milk: Gives the finished pastina a creamy consistency.
Salt and black pepper: To season the dish.

For the Mini Puff Pastry Croutons

Puff pastry: Thawed and cut into small squares.
Parmesan cheese and fresh thyme: Added to the baked croutons for flavor.

Raw chicken breast, dry stelline pasta, carrot, celery, peas, and puff pastry arranged on a light countertop. — Main ingredients for chicken pot pie pastina with puff pastry croutons.

How to Make Chicken Pot Pie Pastina

Bake the puff pastry croutons. Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the thawed puff pastry into ¾-inch squares and spread them out on the baking sheet. Bake for 12–15 minutes, or until puffed, golden, and crisp. Sprinkle with Parmesan and fresh thyme while warm, then set aside.

Small golden puff pastry croutons sprinkled with Parmesan and thyme on a parchment-lined baking sheet. — Golden mini puff pastry croutons ready to top the creamy chicken pot pie pastina.

Cook the chicken. Cut the chicken breasts into 1-inch pieces and season with poultry seasoning and black pepper. Heat the olive oil and half the butter in a large Dutch oven over medium-high heat. Arrange the chicken in a single layer and cook for about 6–8 minutes, turning as needed, until golden and the thickest pieces reach 165°F. Transfer to a plate.

Diced chicken breast pieces browning with seasonings in a Dutch oven for chicken pot pie pastina. — Seasoned chicken pieces browning in the Dutch oven before adding the vegetables and pastina.

Soften the vegetables. Reduce the heat to medium. Add the remaining butter, onion, carrots, and celery to the same pot. Cook for 7–9 minutes, stirring occasionally, until the vegetables soften.

Diced carrots, celery, and onions sautéing in a blue Dutch oven for chicken pot pie pastina. — Carrots, celery, and onions softening in the Dutch oven before adding the garlic, thyme, and flour.

Add the garlic and flour. Stir in the garlic and fresh thyme. Cook for about 30 seconds, then sprinkle in the flour. Stir for another minute to coat the vegetables.

Cook the pastina. Gradually pour in the chicken stock and water, stirring to combine. Bring to a gentle boil, then add the dry stelline pastina. Reduce the heat and simmer, stirring frequently, until the pasta is tender, following the package directions. Add a splash of warm water if the mixture becomes too thick before the pasta is cooked.

Finish the creamy pastina. Return the cooked chicken to the pot and add the frozen peas. Cook for about 2 minutes, until heated through. Stir in the whole milk, then taste and adjust the salt and pepper. The pastina should be creamy and thick but still easy to stir.

Creamy star-shaped pastina with browned chicken pieces, carrots, celery, and green peas in a blue Dutch oven. — Creamy chicken pot pie pastina before adding the golden puff pastry croutons.

Serve with puff pastry croutons. Spoon the chicken pot pie pastina into bowls. Top with the golden puff pastry croutons just before serving to keep them crisp.

Tips for the Best Texture

Stir the pastina often. These tiny pasta shapes can stick to the bottom of the pot, so stir regularly while they cook.
Watch the cooking time. Follow the pasta package directions and check for tenderness to avoid overcooking.
Adjust the consistency. Pastina continues to absorb liquid as it sits. If it becomes too thick, stir in a little warm water until creamy again.
Add the croutons last. Keep the puff pastry croutons separate until serving so they stay crisp.

For a baked take on chicken pot pie, try our pot pie lasagna, which layers creamy chicken filling with flaky puff pastry.

Storage and Reheating

Refrigerate: Store leftover chicken pot pie pastina in an airtight container in the refrigerator for up to 3–4 days. Refrigerate within 2 hours of cooking and keep the puff pastry croutons separate.

Reheat: Warm the pastina in a saucepan over medium-low heat, adding a splash of water or chicken stock to loosen it. Stir occasionally until heated through to 165°F.

Puff pastry croutons: Keep them separate from the creamy pastina and crisp them up in the oven before serving.

Freezing: Freezing is not recommended for the best texture, as the tiny pasta may become too soft after thawing.

Frequently Asked Questions

Can I use rotisserie chicken instead of raw chicken?

Yes. You can use about 2 cups of shredded rotisserie chicken. Skip the chicken-browning step and stir the cooked chicken into the pastina near the end, allowing it to heat through.

What can I use instead of stelline pastina?

Small pasta shapes such as alphabet pasta or farfalline can work. Follow the cooking time on the package and adjust the liquid as needed, since different pasta shapes absorb broth differently.

Can I prepare chicken pot pie pastina ahead of time?

You can chop the vegetables and cut the chicken a day ahead, keeping them refrigerated separately. For the best texture, cook the pastina shortly before serving and add the puff pastry croutons at the end.