Chicken Pot Pie Pasta

5 from 2 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: Chicken Pot Pie Pasta

Servings: servings

Author: Chelsea Lords

Cost: $8.23

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

US - Metric

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.

Video

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