Go Back Email Link
+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.


Chicken Pot Pie Pasta

This simple, one-pot Chicken Pot Pie Pasta is packed with delicious ingredients including rotisserie chicken, tender veggies, and creamy orzo pasta. Plus: minimal chopping, minimal clean-up, and minimal hands-on time -- we rely on a few short-cuts to have this meal ready in 30 minutes or less!
Course Dinner, Main Course
Cuisine American
Keyword Chicken Pot Pie Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 681kcal
Author Chelsea Lords
Cost $8.23


  • 1-1/2 tablespoons olive oil
  • packed 2 cups mirepoix (celery, onion, carrot) Note 1
  • 2 teaspoons minced garlic
  • Fine sea salt and pepper
  • 1 bag (12 oz.) frozen diced vegetables (I use the blend of carrots, sweet peas, corn, & green beans)
  • 2 tablespoons unsalted butter
  • 2 tablespoons white all-purpose flour
  • 1 teaspoon EACH: dried thyme, dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon celery seed, optional
  • 2 teaspoons chicken bouillon powder Note 2
  • 2 cups Swanson's chicken stock (or broth)
  • 2-1/4 cups whole milk Note 3
  • 1-1/2 cups dry orzo pasta Note 4
  • 2 cups diced rotisserie chicken
  • 3/4 cup freshly grated Parmesan cheese, plus more for topping Note 5
  • Optional: 1/3 cup finely chopped fresh Italian flat-leaf parsley, 1 package biscuits (we use Pillsbury Grands! Flaky Layers Butter Tastin' Biscuits) -- Note 6


  • PREP: 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.
  • COOK: Once the oil is hot, add in the mirepoix. Cook, stirring frequently, for 6-8 minutes or until turning golden and veggies are tender (they won't get too much more tender throughout the rest of cooking). Add in the garlic and stir for 30 seconds. Season with salt and pepper to taste. (I add 1 teaspoon salt and 1/2 teaspoon pepper here.) Add in the bag of 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 it with foil. Set aside for now.
  • COOK CONT.: Return the pot to the burner, keeping heat at medium-high. Melt the 2 tablespoons butter, whisk in the 2 tablespoons flour, and cook, whisking constantly, for 1 minute. Add in the seasonings: 1 teaspoon thyme, 1 teaspoon parsley, 1/2 teaspoon garlic powder, 1/4 teaspoon celery seed, and 2 teaspoons chicken bouillon powder. Whisk. Gradually add in the 2 cups stock, whisking constantly. Cook for 1-2 minutes or until slightly thickened. Add in the 2-1/4 cups milk and the 1-1/2 cups uncooked orzo. Stir.
  • FINISH COOKING: Bring the mixture to a simmer, and 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. After 7-9 minutes the pasta should be tender (test it to ensure it is) yet dish should still be soupy. Add the set-aside veggies and 2 cups rotisserie chicken to the pot and gently stir to incorporate. Remove from heat. Add in the 3/4 cup Parmesan and optional parsley. Gently stir until cheese melts. Taste and season to taste with any additional salt and pepper as needed. Don't be afraid to add a bit more-- the salt and pepper really pull all the flavors together. I typically add another 1/4 teaspoon pepper here.
  • SERVE: 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.



Note 1: Mirepoix is a combination of finely chopped onions, celery, and carrots. Many grocery stores offer this in the produce section of the store. You can even find it in the frozen vegetable section of the store; 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. Going the food processor route adds an extra dish, but isn't too much more time consuming.
Note 2: This dish needs a good amount of seasoning to make the flavors sing, but it can also end up overly salty depending on the specific brands used. Add salt and chicken bouillon slowly and to taste preference -- you may not want the entire 2 teaspoons here.
Note 3: I do not recommend skim milk or a dairy milk alternative. This is a creamy recipe, and the lower-fat choices just don't achieve that texture. We didn't find 1% or 2% milk to be creamy enough.
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 the cheese grater. Measure loosely. I don't recommend jarred or canned Parmesan cheese -- the flavor will be overpowering and too salty.
Note 6: The biscuit topping is totally optional and not necessary, but a fun addition. Other alternatives -- a crust 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 degrees F for 5-6 minutes. If you don't have an air fryer, bake according to package directions in the oven.
Nutrition information does not include the optional biscuit topping.


Serving: 1serving | Calories: 681kcal | Carbohydrates: 52g | Protein: 52g | Fat: 30g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1542mg | Potassium: 471mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4925IU | Vitamin C: 14mg | Calcium: 601mg | Iron: 2mg