Chicken Pot Pie Pasta Recipe

If you’re craving the cozy comfort of classic chicken pot pie but want to skip the fuss of rolling out a crust, this Chicken Pot Pie Pasta will absolutely win your heart (and your taste buds!). Imagine a creamy, flavorful sauce brimming with tender chicken, colorful vegetables, and pillowy orzo, all crowned with Parmesan and loads of nostalgia. It’s like getting all the savory hug-in-a-bowl satisfaction of pot pie, made weeknight-friendly and totally irresistible. I promise, this is the kind of recipe that’ll make you look forward to leftovers!

Chicken Pot Pie Pasta Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about how simple but essential these ingredients are—really, they’re the backbone of both the flavor and the soul of this Chicken Pot Pie Pasta. Each brings something special, from silky sauce to bursts of veggie sweetness. Get these basics together and you’ll have a dinner that tastes like pure comfort!

  • Olive oil (1-1/2 tablespoons): For sautéing the veggies, adding a subtle fruitiness and helping everything start off right.
  • Mirepoix (2 cups; celery, onion, carrot): The classic base brings tons of savory aroma and a hint of sweetness—don’t skip it!
  • Minced garlic (2 teaspoons): For warming, big flavor depth that makes the whole pot smell irresistible.
  • Salt and pepper: Season as you go to build layers of flavor—taste as you cook!
  • Frozen diced vegetables (1 12-ounce bag): Grab a mix with peas, corn, carrots, and green beans for color and classic flavor.
  • Unsalted butter (2 tablespoons): Adds richness and makes the roux for that essential creamy sauce.
  • All-purpose flour (2 tablespoons): Thickens the sauce perfectly, giving you a luxurious base without the need for heavy cream.
  • Dried thyme (1 teaspoon): Lends an earthy, old-fashioned aroma—like something Grandma would use.
  • Dried parsley (1 teaspoon): Brightens everything up and adds a fresh, herby note.
  • Garlic powder (1/2 teaspoon): For an extra layer of garlicky warmth and flavor insurance.
  • Celery seed (1/4 teaspoon, optional): A pinch brings wonderful depth—you’ll notice it even if your guests don’t know what it is.
  • Chicken bouillon powder (2 teaspoons): Packs major flavor into the sauce, making it taste like it’s been simmering for hours.
  • Chicken stock or broth (2 cups): Forms the savory backbone of the sauce—choose low-sodium if you want to control the saltiness.
  • Whole milk (2-1/4 cups): Makes the sauce luscious and creamy without being too heavy—don’t substitute with skim!
  • Orzo pasta (1-1/2 cups): These tiny, rice-shaped noodles cook right in the sauce, soaking up all those flavors.
  • Rotisserie chicken (2 cups, diced): The ultimate shortcut for tender, juicy pieces of chicken with zero effort.
  • Freshly grated Parmesan (3/4 cup, plus more for topping): Salty, cheesy, and so completely necessary for finishing things off!
  • Optional biscuit topping: For that extra touch of “pot pie” magic—use ready-made biscuits to keep things simple.

How to Make Chicken Pot Pie Pasta

Step 1: Gather and Prep Your Ingredients

Start by getting all your ingredients ready—the cooking process is speedy, so having your seasonings measured out and vegetables prepped will make things so much smoother. This is when you’ll want to make sure your rotisserie chicken is diced and that all the ingredients are handy, so you can enjoy the process without missing a beat!

Step 2: Sauté the Vegetables

Heat the olive oil in a large nonstick pot over medium-high heat. Add your mirepoix (that beautiful trio of celery, carrot, and onion) and cook, stirring frequently, for 6 to 8 minutes until the vegetables begin to turn golden and are tender. Add the minced garlic and cook for about 30 seconds more—just until fragrant. Season the mixture generously with salt and pepper (I like to use about a teaspoon of salt and half a teaspoon of pepper here). Next, stir in the frozen veggies straight from the bag—no need to thaw! Cook for another 1 to 2 minutes until they’re just warmed through. Scoop everything onto a plate or bowl, cover with foil, and set aside for later.

Step 3: Make the Creamy Sauce

Return your pot to medium-high heat and drop in the butter. Once melted, sprinkle in the flour and whisk for a full minute to create a pale, foamy roux. Add the thyme, parsley, garlic powder, celery seed (if using), and chicken bouillon powder, whisking until everything smells fabulous. Gradually pour in the chicken stock, whisking constantly to keep things smooth. Let it cook for a minute or two until it’s just starting to thicken up, then add the milk and pour in the uncooked orzo. Give it all a good stir.

Step 4: Cook the Orzo and Build the Dish

Bring the pasta mixture to a gentle simmer; then lower the heat so there are small bubbles right at the edges—nothing too fierce. Leave the pot uncovered and cook for 7 to 9 minutes, stirring now and then and scraping the bottom to prevent sticking. The orzo should be tender but still swimming in a creamy, soup-like sauce. Add the reserved vegetable mix and diced rotisserie chicken, stirring gently to combine.

Step 5: Add Parmesan and Finish

Remove the pot from the heat. Immediately sprinkle in the Parmesan cheese along with a little extra parsley if you like. Gently stir until the cheese melts and everything is gloriously creamy. Taste and adjust salt and pepper as needed for that perfect savory pop. If the pasta seems a bit too thick, just stir in a splash more milk to loosen it up until it’s velvety and reminiscent of risotto.

Step 6: Serve It Up

Dish out big spoonfuls of your Chicken Pot Pie Pasta into bowls, piling it high for maximum coziness. Top each bowl with extra Parmesan and, if you’ve chosen the biscuit route, nestle a warm, flaky biscuit right on top for the ultimate twist on tradition. Enjoy right away while it’s hot and creamy!

How to Serve Chicken Pot Pie Pasta

Chicken Pot Pie Pasta Recipe - Recipe Image

Garnishes

The finishing touches can truly make Chicken Pot Pie Pasta feel special. I love showering the top with freshly grated Parmesan, a dusting of chopped parsley, and a turn or two of cracked black pepper. If you’re feeling extra fancy, a buttery, golden biscuit split in half and placed right on top gives each bowl the look (and taste) of a deconstructed pot pie!

Side Dishes

This dish is hearty on its own, but you can round things out with a crisp green salad dressed lightly with lemon vinaigrette or a plate of roasted asparagus. Crusty bread or garlic knots are also great for swiping up every last bit of that luscious sauce—honestly, you can’t go wrong.

Creative Ways to Present

Try serving Chicken Pot Pie Pasta in individual oven-safe ramekins and pop a biscuit or round of puff pastry on top for mini “pot pie” bowls. You can also scoop the pasta into a large casserole dish, top with biscuits, and bake for 10 minutes until golden—family-style and totally showstopping!

Make Ahead and Storage

Storing Leftovers

Allow any leftovers to cool to room temperature before transferring to an airtight container. Chicken Pot Pie Pasta will keep in the fridge for up to four days, making lunch the next day something you’ll genuinely look forward to! The flavors deepen overnight, making it even more delicious.

Freezing

You can absolutely freeze leftovers in single-serve containers for up to one month. When ready to enjoy, let it thaw overnight in the fridge or gently on the counter. Just keep in mind that creamy sauces can sometimes thicken up or separate after freezing—no worries, a quick stir and a splash of milk will refresh the texture.

Reheating

To reheat, spoon your portion into a saucepan or microwave-safe dish and add a splash of milk to restore creaminess. Warm over low heat, stirring frequently, or microwave in short bursts, stirring in between, until it’s steaming and luscious again. Don’t forget an extra sprinkle of Parmesan before serving!

FAQs

Can I use chopped, cooked chicken breast instead of rotisserie chicken?

Absolutely! Any cooked chicken works well here—leftover roasted or poached chicken breast or thighs are just as delicious. The rotisserie chicken adds a little more flavor and tenderness, but use whatever you have.

What if I don’t have orzo? Can I substitute another pasta?

Yes, you can! Small pasta shapes like ditalini, small shells, or even elbow macaroni are good alternatives. Just keep an eye on the cooking time and amount of liquid—you might need a bit less or more broth depending on the pasta’s absorbency.

Is there a way to make Chicken Pot Pie Pasta vegetarian?

Definitely! Omit the chicken and use vegetable broth instead of chicken stock. You can add extra vegetables or even toss in canned white beans for protein to keep the dish filling and comforting.

Can I make this dairy free?

You can try substituting the butter for a dairy-free alternative, using unsweetened non-dairy milk (like oat milk or cashew milk for creaminess), and skip the Parmesan or use a vegan cheese. The sauce may be slightly less rich, but it will still be tasty!

How do I prevent the orzo from sticking to the bottom while it cooks?

Be sure to stir frequently as the orzo simmers. Keeping the heat on low and scraping the bottom of the pot as you go will stop any sticking. If it thickens too much or seems stubborn, add a splash more stock or milk and give it a good stir.

Final Thoughts

If you’re yearning for weeknight comfort with minimal fuss, this Chicken Pot Pie Pasta is one to bookmark. I hope you’ll give it a try—there’s nothing like sharing a bubbling pot of nostalgia with loved ones around the table. Go grab that orzo, and let your kitchen fill with the most delicious aroma!

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Chicken Pot Pie Pasta Recipe

Chicken Pot Pie Pasta Recipe


  • Author: Mariam
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This Chicken Pot Pie Pasta recipe combines all the comforting flavors of a classic pot pie in a hearty pasta dish. Creamy, savory, and satisfying, it’s a perfect one-pot meal for busy weeknights.


Ingredients

Scale

For the Pasta:

  • 11/2 tablespoons olive oil
  • 2 cups mirepoix (celery, onion, carrot)
  • 2 teaspoons minced garlic
  • Salt and pepper
  • 1 (12-ounce) bag frozen diced vegetables (carrots, sweet peas, corn, and green beans blend)
  • 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
  • 2 cups chicken stock
  • 21/4 cups whole milk
  • 11/2 cups orzo pasta
  • 2 cups diced rotisserie chicken
  • 3/4 cup freshly grated Parmesan cheese

Instructions

  1. Prepare: Set out all the ingredients and heat olive oil in a large pot over medium-high heat.
  2. Cook Veggies: Sauté mirepoix, garlic, and frozen veggies until tender. Season with salt and pepper. Set aside.
  3. Cook: Melt butter, whisk in flour, add seasonings, then gradually stir in stock and milk. Add orzo and simmer.
  4. Finish Cooking: Stir in the set-aside veggies, chicken, Parmesan, and parsley. Adjust seasoning as needed.
  5. Serve: Adjust consistency with milk if needed. Top with Parmesan and optional biscuits. Serve hot.

Notes

  • Note 1: Mirepoix is a mix of diced onions, carrots, and celery.
  • Note 2: Adjust chicken bouillon powder to taste or use chicken broth as a substitute.
  • Note 3: Whole milk provides a rich and creamy base for the sauce.
  • Note 4: Orzo pasta adds a satisfying bite to the dish.
  • Note 5: Extra Parmesan for topping enhances the cheesy goodness.
  • Note 6: Biscuits can be served on the side for a traditional pot pie touch.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 410 kcal
  • Sugar: 6g
  • Sodium: 720mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 65mg

Keywords: Chicken Pot Pie Pasta, One-Pot Pasta, Comfort Food Recipe

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