Ingredients
Vegetable Base
- 1-1/2 tablespoons olive oil
- 2 cups mirepoix (finely chopped onion, carrot, celery)
- 2 teaspoons minced garlic
- Salt and pepper, to taste
- 1 (12-ounce) bag frozen diced vegetables (such as peas, carrots, corn, green beans)
Sauce and Pasta
- 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 or broth
- 2-1/4 cups whole milk
- 1-1/2 cups orzo pasta (uncooked)
Protein and Finishing
- 2 cups diced rotisserie chicken
- 3/4 cup freshly grated Parmesan cheese (plus more for topping)
- Optional biscuit topping for serving
Instructions
- Prepare Ingredients: Gather and measure all ingredients to ensure a smooth cooking process. Have your seasonings mixed and ready.
- Heat Oil and Cook Mirepoix: Place a large nonstick pot over medium-high heat and add olive oil. Once hot, add the mirepoix and cook, stirring frequently for 6–8 minutes until the vegetables turn golden and tender, but still hold their shape.
- Add Garlic and Frozen Vegetables: Stir in minced garlic and cook for about 30 seconds until fragrant. Season with salt and pepper. Then add the frozen diced vegetables directly without thawing, stirring for 1–2 minutes until they are heated through. Remove the mixture from the pot, cover, and set aside.
- Make the Roux and Season: Return the pot to medium-high heat. Melt the butter in the pot, then whisk in the flour and cook for 1 minute, stirring constantly to form a roux. Add the dried thyme, dried parsley, garlic powder, celery seed (if using), and chicken bouillon powder, whisking to combine.
- Add Liquids and Orzo: Slowly whisk in the chicken stock, cooking for 1–2 minutes until slightly thickened. Add the milk and uncooked orzo pasta, stirring to combine thoroughly.
- Simmer and Cook Orzo: Bring the mixture to a gentle simmer, then reduce the heat so it just bubbles at the edges. Cook uncovered for 7–9 minutes, stirring occasionally and scraping the bottom to prevent sticking, until the orzo is tender and the mixture has a creamy, slightly soupy consistency.
- Incorporate Vegetables and Chicken: Stir in the reserved cooked vegetables and diced rotisserie chicken gently. Remove the pot from heat.
- Finish with Cheese and Seasoning: Stir in the grated Parmesan and optional fresh parsley until the cheese melts into the sauce. Taste and season with additional salt and pepper if necessary, adding about 1/4 teaspoon extra pepper for best flavor balance.
- Serve and Garnish: Serve the creamy Chicken Pot Pie Pasta warm, topping with extra Parmesan cheese and cooked biscuits if desired. Add a splash of milk to loosen the sauce if needed for a more risotto-like consistency.
Notes
- For best flavor, use a good quality chicken stock or broth.
- The frozen vegetables do not require thawing; adding them directly prevents sogginess.
- Stir frequently during orzo cooking to prevent sticking and ensure even cooking.
- Optional celery seed adds a subtle depth of flavor traditional to pot pie recipes.
- Leftovers reheat well; add a splash of milk during reheating to restore creaminess.
- The biscuit topping is optional but adds a delightful textural contrast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
