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 | 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.
Chelsea’s recipe tips
My Favorite Part!
The crust is my favorite 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, easy topping, but they’re optional. A crusty baguette or baked puff pastry also works well.
For extra-easy 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:
Chicken Pot Pie Pasta
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
Nutrition
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