Chicken Pot Pie Pasta for Supper

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

The Shortcut That Made Chicken Pot Pie a Weeknight Dinner!

If there’s one dinner my boys never argue about, it’s Chicken Pot Pie. They also love my Ham Pot Pie and Chicken Pot Pie Soup once the weather starts cooling down.

The only downside to a traditional pot pie is that it takes some time. Between cooking the filling, making the crust, baking everything, and cleaning up afterward, it isn’t always the dinner I want to tackle on a busy weeknight.

That’s what inspired this Chicken Pot Pie Pasta. I wanted the creamy filling, tender chicken, vegetables, herbs, and cozy flavor of pot pie, but I wanted it on the table quickly and without a sink full of dishes.

After testing a few different ideas, orzo ended up being the answer. It cooks right in the sauce, releases starch as it simmers, and gives the finished dish an almost risotto-like texture. Add rotisserie chicken, frozen vegetables, and freshly grated Parmesan, and this dinner is ready in about 30 minutes.

Here’s What You Need:

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	Lower-fat milk works, but whole milk makes it creamier and tastier.
Veggie mix (onion, carrot, celery, peas)	Use frozen mixed veggies or pre chopped mirepoix to save time.
Parmesan	Freshly grate for the best melt.

How To Make Chicken Pot Pie Pasta

1. Cook veggies: Sauté until softened so they’re tender in the final dish.
2. Add orzo & liquid: mix 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.
3. mix in chicken & peas: Fold in chicken and peas for color, texture, and protein.
4. 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.

the cook’s recipe tips

a reliable Part!

The crust is a reliable part of chicken pot pie, so I had to bring that same idea to this chicken pot pie pasta. Store-bought biscuits make a quick, straightforward topping, but they’re skippable. A crusty baguette or baked puff pastry also works well.

For extra-straightforward biscuits, spray them with cooking oil and air fry for 5 to 6 minutes. No air fryer? Bake according to the package directions.

Storage

• Store: Chicken pot pie pasta 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:

Dinner

Rotisserie Chicken Tacos

Lunch

BBQ Chicken Sandwich Recipe

Dinner

Vegetarian Gyros

Dinner

Ground Beef Naan Tacos

Ingredients

• 1-1/2 tablespoons olive oil
• 2 cups mirepoix (celery, onion, carrot; see note 1)
• 2 teaspoons minced garlic
• Salt
• 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 (skippable)
• 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)
• skippable 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)

Method

1. Set out all the ingredients—cooking goes quickly! Measure seasonings and keep nearby. Place a large nonstick pot over medium-a hot burner and heat the olive oil.
2. 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. move this entire mixture onto a plate or bowl and cover with foil. keep nearby.
3. 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.
4. 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 skippable 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.
5. 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.