One-pot Chicken Pot Pie Pasta, creamy orzo, rotisserie chicken, and tender veggies, all in 30 minutes with minimal chopping and cleanup!
author’s note
One pot, no stress, all the flavor!
If there’s one dinner my boys never argue about, it’s Chicken Pot Pie. They also beg for my Ham Pot Pie or Chicken Pot Pie Soup when the weather turns cold. The only problem? Those recipes take some time and leave a trail of dishes behind.
That’s why I started playing around with this One-Pot Chicken Pot Pie Pasta. I wanted all those cozy, creamy pot pie flavors in a quick weeknight dinner that doesn’t leave me scrubbing pans until bedtime. Enter this creamy orzo pasta; loaded with rotisserie chicken, tender veggies, and Parmesan. It’s a family favorite that’s on the table in 30 minutes, with just one pot to wash!
Oh, and the best part? My kids love it just as much as the classic pot pie.
How To Have This Ready In 30 Minutes
| Ingredient | Swaps/Shortcuts |
|---|---|
| Orzo pasta | Stick with orzo. Larger pasta will not get the same creaminess. |
| Rotisserie chicken | Leftover chicken or turkey works too. |
| Butter | Olive oil for dairy free, but flavor is best with butter. |
| Milk | Whole milk preferred, but 2% works. |
| Veggie mix (onion, carrot, celery, peas) | Use frozen mixed veggies or pre chopped mirepoix to save time. |
| Parmesan | Try Asiago or Pecorino for a twist. |
How To Make Chicken Pot Pie Pasta’
- Cook veggies: Sauté until softened so they’re tender in the final dish.
- Add orzo & liquid: Stir in orzo, broth, and milk. Bring to a simmer, then cook until pasta is tender and creamy. Stir often to keep the orzo from sticking.
- Stir in chicken & peas: Fold in chicken and peas for color, texture, and protein.
- Finish: Parmesan melts in to thicken and fresh herbs brighten it up.
Quick Tip
You’ll only need part of the pasta box! Use the leftover orzo in these favorites: Creamy Pesto Orzo, Orzo Pasta Salad, or Lemon Chicken-Orzo Soup.
Optional Biscuit Topping
The crust is my favorite part of chicken pot pie, so I had to add it here—quick and easy! Store-bought biscuits work great, but they’re optional. Other ideas: a crunchy baguette or baked puff pastry.
For easy biscuits, spray with cooking oil and air fry for 5-6 minutes. No air fryer? Just bake as directed!
Chicken Pot Pie Pasta Tips
- Prep: This dish cooks fast, so have ingredients prepped before starting.
- Cook veggies until soft: Onion, carrot, and celery won’t soften much later, so take the time upfront.
- Whole milk: Lower-fat milk works, but whole milk makes it creamier and tastier.
- Use a big nonstick pot & stir often. Orzo sticks and clumps without frequent stirring.
- Adjust seasoning. Stock, Parmesan, salt, and pepper add flavor, but you may need a little more.
- Use fresh herbs. They lighten the dish—try parsley or thyme.
Storage
Chicken Pot Pie Pasta Storage
- Store: Keeps 4-5 days in a sealed container in the fridge.
- Don’t freeze: Dairy separates, and orzo gets mushy.
- Reheat: Warm slowly in a pot, stirring often. Add a little milk for creaminess and more seasoning if needed.
More Simple 30-Minute Meals:
Chicken Pot Pie Pasta
This one-pot Chicken Pot Pie Pasta is loaded with rotisserie chicken, tender veggies, and creamy orzo—all ready in 30 minutes with minimal chopping and cleanup!
Video
Equipment
- Large pot nonstick
Ingredients
- 1-1/2 tablespoons olive oil
- 2 cups mirepoix celery, onion, carrot; see note 1
- 2 teaspoons minced garlic
- Salt and pepper
- 1 (12-ounce) bag frozen diced vegetables I use the blend of carrots, sweet peas, corn, and green beans
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery seed optional
- 2 teaspoons chicken bouillon powder see note 2
- 2 cups chicken stock or broth
- 2-1/4 cups whole milk see note 3
- 1-1/2 cups orzo pasta see note 4
- 2 cups diced rotisserie chicken
- 3/4 cup freshly grated Parmesan cheese plus more for topping, see note 5
- Optional biscuit topping 1/3 cup finely chopped fresh Italian flat-leaf parsley, 1 package biscuits (I use Pillsbury® Grands! Flaky Layers Butter Tastin' Biscuits); see note 6
Instructions
- Set out all the ingredients—cooking goes quickly! Measure seasonings and set aside. Place a large nonstick pot over medium-high heat and heat the olive oil.
- Once oil is hot, add mirepoix. Cook, stirring frequently, for 6–8 minutes or until turning golden and veggies are tender. (They won’t get much softer through the rest of the cooking.) Add garlic and stir for 30 seconds. Season with salt and pepper to taste. (I add 1 teaspoon salt and 1/2 teaspoon pepper.) Add frozen veggies (no need to thaw). Stir for 1–2 minutes or until veggies are thawed through. Transfer this entire mixture onto a plate or bowl and cover with foil. Set aside.
- Return the pot to the burner, keeping the heat at medium-high. Melt the butter, whisk in the flour and cook, whisking constantly, for 1 minute. Add the seasonings: thyme, parsley, garlic powder, celery seed, and chicken bouillon powder. Whisk. Gradually add in stock, whisking constantly. Cook for 1–2 minutes or until slightly thickened. Add in milk and uncooked orzo. Stir.
- Bring the mixture to a simmer, then lower the heat until it is just barely bubbling at the edges. Cook for 7–9 minutes without a lid, stirring occasionally and scraping the bottom of the pan so the orzo does not stick. The pasta should be tender (test it to be sure), yet the mixture should still be soupy. Add the set-aside veggies and rotisserie chicken to the pot and gently stir to incorporate. Remove from heat. Add Parmesan and optional parsley. Gently stir until the cheese melts. Taste and season with any additional salt and pepper as needed—the salt and pepper really pull all the flavors together. I typically add another 1/4 teaspoon pepper.
- The consistency should be very creamy and similar to risotto. Add a splash of milk if needed to thin the consistency a bit. If desired, top individual bowls with more Parmesan and cooked biscuits (see note 6). Enjoy while hot.
Recipe Notes
Note 1: Mirepoix is a combination of finely chopped onions, celery, and carrots. Many grocery stores offer this in the produce section. You can even find it in the frozen vegetable section; this is a huge time saver! If you prefer, you can use a food processor to quickly chop equal amounts of onion, carrot, and celery.
Note 2: The saltiness of chicken bouillon varies by brand. Add salt and chicken bouillon slowly and to taste preference—you may not want the entire 2 teaspoons.
Note 3: I do not recommend skim milk, 1%, 2%, or a dairy milk alternative. This is a creamy recipe, and the lower-fat choices don’t achieve that texture.
Note 4: I do not recommend any substitutes for orzo pasta. The orzo takes on a risotto-type creamy consistency that is not well duplicated with different (larger) pastas.
Note 5: Use a block of Parmesan cheese and grate it on the small holes of a grater. Measure loosely. I don’t recommend jarred or canned cheese—the flavor will be overpowering and too salty.
Note 6: The biscuit topping is an optional but fun addition. Other alternatives—a crusty baguette or baked puff pastry dough. To quickly cook the biscuits, lightly spritz biscuits with cooking spray and add in a single layer to an air fryer basket. (Don’t overcrowd; I cook 4 at a time.) Air fry at 360°F for 5–6 minutes. If you don’t have an air fryer, bake according to package directions in the oven.
Nutrition Note: Nutrition information does not include the optional biscuit topping.
Storage: Store this dish for 4–5 days in an airtight container in the fridge. I don’t recommend freezing it.
Nutrition
Serving: 1serving | Calories: 830kcal | Carbohydrates: 76g | Protein: 58g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 162mg | Sodium: 1277mg | Potassium: 676mg | Fiber: 8g | Sugar: 14g | Vitamin A: 4899IU | Vitamin C: 14mg | Calcium: 439mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Once again Chelsea you knocked it out of the ball park !!! EVERYONE of your recipes is always spot on ! I am so glad I found you !!
I am so thrilled to hear this! Thank you so much Victoria! 🙂
Everyone loved this! Even my husband took some to work the next day (he very seldom takes leftovers). It made a lot so I shared it with some friends. They thought I spent a lot of time ‘slaving’ over a hot stove to make it. Now everyone wants the recipe! 🙂
Yay! So thrilled to hear that, thank you so much for the comment and review 🙂
I made this for my kids and it was a winner winner chicken diviner night 🐔❤️🥇
Yay! So glad to hear that 🙂
will be making this soon can i use mushrooms vegan butter and parmesan as am a vegan i love pasta sooooooooooo much perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya