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–+ servings

One-Pot Chicken Pot Pie Pastina with Ritz Crackers

40 minutes
intermediate
Serves 7 servings
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This chicken pastina is filling and freezer friendly

Ingredients 

For the Pastina

  • 3 boneless skinless chicken breasts, cut into 1–2-inch cubes
  • Poultry seasoning or rotisserie chicken seasoning my personal favorite is the one from McCormick!
  • Kosher salt and black pepper to taste
  • 2 tbsp olive oil
  • 2 tbsp butter divided
  • 1 small white onion finely diced
  • 3 medium carrots or 2 large carrots finely diced
  • 2 celery stalks finely diced
  • 2 cloves garlic minced
  • 1 tbsp fresh thyme leaves
  • 1½ tbsp all-purpose flour
  • 4 cups chicken stock
  • 2 cups of water
  • 1 lb. box of pastina entire box
  • Whole milk to taste (start with ⅓ cup)
  • ½ cup frozen peas optional

For Serving

  • Ritz crackers, crushed by hand or served whole

Directions 

  • Season the chicken cubes generously with poultry seasoning or rotisserie chicken seasoning, adding salt to taste depending on whether your seasoning blend already contains salt.
  • Heat the olive oil and 1 tbsp of the butter in a large braiser or Dutch oven over medium-high heat. Add the chicken in a single layer. Cook, turning occasionally, until fully cooked through and deeply golden on multiple sides, about 6–8 minutes total. Transfer the chicken to a plate.
  • Once cool enough to handle, shred or break the chicken into smaller bite-sized pieces. Set aside.
  • Lower the heat to medium and add the remaining 1 tbsp butter to the same pan. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring often, until very soft and fragrant but not browned, about 7–9 minutes, scraping up the browned bits.
  • Stir in the garlic and fresh thyme and cook for 30 seconds. Sprinkle the flour over the vegetables and stir constantly for about 1 minute.
  • Slowly pour in the chicken stock and water, stirring well. Bring to a gentle boil and simmer for 30–60 seconds.
  • Stir in the pastina. Reduce the heat and simmer, stirring frequently, until tender and creamy, about 8–10 minutes.
  • Stir the shredded chicken back into the pot along with whole milk, starting with ⅓ cup. Add more milk as needed until creamy and spoonable. Stir in peas if using. Taste and adjust seasoning to taste.
  • Serve hot with crushed Ritz crackers on top or whole crackers on the side.