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 employ a few short-cuts to have this meal ready in 30 minutes or less! So for this recipe, I aim to include all the components we know and love from pot pies in a quick recipe with minimal clean-up. So minimal, in fact, that there is only one dish to wash! That’s right; this is a recipe that can be made in ONE pot! (Wait! Is that you I hear cheering?!)

This ultra-filling dish is loaded with veggies, is creamy and hearty, and best of all, it is seriously tasty! And even though it’s creamy, we’re doing it in a lighter way — we’re actually not using all that much butter (2 tablespoons for the whole recipe!), plus no heavy creams or half-and-half. So, yes, it’s creamy, but in a lighter way than a typical Alfredo sauce.

So, if you aren’t already running to the grocery store to grab the ingredients, I’ll also mention here just how kid-friendly this dish is. My kids can’t seem to get enough of it!

Ingredients:

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