Description
Creamy chicken pot pie pastina with tender chicken, carrots, celery, and peas, finished with golden mini puff pastry croutons.
Ingredients
Scale
- 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)
Instructions
- 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 1 tablespoon Parmesan and ½ teaspoon fresh thyme while warm, then set aside.
- Cook the chicken. Season the chicken pieces with poultry seasoning and black pepper. Heat the olive oil and ½ tablespoon 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. Cook in batches if necessary. Transfer to a plate.
- Soften the vegetables. Reduce the heat to medium. Add the remaining ½ tablespoon butter, onion, carrot, and celery to the same pot. Cook for 7–9 minutes, stirring occasionally, until the vegetables soften.
- Add the garlic and flour. Stir in the garlic and 1½ teaspoons 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 2 cups chicken stock and 1 cup 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 3 tablespoons whole milk, then taste and adjust the salt and pepper. The pastina should be creamy and thick but still easy to stir.
- Serve with puff pastry croutons. Spoon the chicken pot pie pastina into four bowls. Top with the golden puff pastry croutons just before serving to keep them crisp.
Notes
- Pastina: Use stelline or another very small pasta shape. Follow the package cooking time, as different shapes may cook and absorb liquid differently.
- Texture: Pastina continues to absorb liquid as it sits. Add a splash of warm water or chicken stock if needed to keep it creamy.
- Puff pastry croutons: Keep the croutons separate until serving so they stay golden and crisp.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat to 165°F, adding a little water or chicken stock to loosen the pastina.
- Nutrition: Nutritional values are estimates per serving and may vary depending on the ingredients, brands, and portion sizes used.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 555 kcal
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Carbohydrates: 59 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 95 mg