Chicken Pot Pie Pastina with Puff Pastry Croutons

Ingredients

• Chicken (Season before searing; remove from the pot and dice after the pastina cooks.)
• Puff pastry (Cut into approximately 1-inch squares.)
• Egg (For the egg wash used on the puff pastry.)
• Onion (Prep before cooking; exact amount was not provided.)
• Celery (Prep before cooking; exact amount was not provided.)
• Carrot (Prep before cooking; exact amount was not provided.)
• Salt (Season the chicken and vegetables; add more at the end if needed.)
• Black pepper (Season the chicken and vegetables; add more at the end if needed.)
• Fresh herbs (The description specifically mentions fresh thyme; the transcript refers to fresh herbs.)
• Garlic (Grated.)
• Red pepper flakes (Use generously according to the transcript.)
• White wine (Used to deglaze the pot.)
• Chicken broth (Exact amount was not provided.)
• Pastina (Tiny pasta; cook in the chicken broth until tender. The transcript contains an unclear recognition of the pasta name.)
• Heavy cream (Add a small splash after the pastina is tender.)
• Nutmeg (Freshly grated.)
• Frozen peas (Stir in with the diced chicken and warm through.)
• Parmesan or Pecorino cheese (Freshly grated; finish with as much as desired. Parmesan and fresh thyme are also mentioned as a topping for the warm pastry croutons.)

Steps

1. 1

   Prep the onion, celery, and carrot. Cut the puff pastry into small, approximately 1-inch squares.

2. 2

   Brush the puff pastry squares with egg wash, then bake them until golden and puffed. The source does not provide an oven temperature or baking time.

3. 3

   In a large pot, sear the seasoned chicken on both sides. Remove the chicken from the pot and set it aside.

4. 4

   Add the onion, celery, and carrot to the pot. Season with a large pinch of salt and pepper, then cook the vegetables down.

5. 5

   Add the fresh herbs, grated garlic, and red pepper flakes. Stir to combine.

6. 6

   Deglaze the pot with a little white wine, scraping up any browned bits from the bottom.

7. 7

   Pour in the chicken broth and add the pastina. Stir frequently while the pasta cooks until it is tender and the mixture is creamy.

8. 8

   While the pastina cooks, dice the seared chicken.

9. 9

   Stir a small splash of heavy cream into the pastina and let it simmer for a couple of minutes so it thickens.

10. 10

    Add freshly grated nutmeg, the diced chicken, and the frozen peas. Stir until the chicken and peas are warmed through.

11. 11

    Finish with as much freshly grated Parmesan or Pecorino as desired. Taste and add more salt and pepper if needed.

12. 12

    Top the creamy pastina with the puff pastry croutons just before serving. Finish the warm croutons with Parmesan and fresh thyme so they remain crisp on top.

Notes

The post states that the full recipe is linked in the creator's bio, but that linked recipe and its exact quantities were not provided here. Oven temperature, puff-pastry baking time, exact ingredient amounts, and the precise cut of chicken are therefore unavailable. Add the puff pastry croutons immediately before serving to preserve their crispness.

Nutrition per serving

• main
• comfort food
• fall recipe
• American
• chicken
• pastina
• one-pot
• puff pastry