HOW TO MAKE CHICKEN POT PIE PASTA!
This easy-to-make Chicken Pot Pie Pasta recipe only requires one pot and is brimming with mouthwatering ingredients, such as rotisserie chicken, delicate vegetables, and creamy orzo pasta. In addition, there is very little chopping, a very little cleaning, and very little time spent actively preparing the dinner since we use a few shortcuts that allow us to have everything ready in less than half an hour.
They ask me for chicken pot pie, and when it’s chilly outside, all they want is this chicken pot pie soup. My sons beg me for chicken pot pie. I’m not going to complain since they are some of my favorite meals. Having said that, recipes for pot pies and even pot pie soup need a significant investment of time to complete. Plus, the dishes left behind after preparing these dishes might be somewhat difficult to wash.
Therefore, my goal for this recipe is to include all of the elements that we are familiar with and like finding in pot pies into a dish that can be prepared quickly and requires little to no cleanup. To the point where there is just a single dish that has to be cleaned! That’s correct; all you need is a single pot to prepare this dish from start to finish! (Wait! Are you the one whose cheers I hear?!)
This recipe has everything you might want in a big meal: it’s packed with vegetables, it’s rich and satisfying, and it tastes amazing. And even though it’s creamy, we’re making it more lightly, using just 2 tablespoons of butter (for the whole dish!) and no heavy creams or half-and-half. Therefore, it is creamy, but not in the same way that a traditional Alfredo sauce would be.
If you’re not already on your way to the shop to get the supplies, I’ll add a highlight of how kid-friendly this recipe is. It seems like they can’t get enough of it, not even close!
THE INGREDIENTS LIST:
2 Tbsp.Of olive oil.
2 cups.Of a mix of chopped celery, onion, and carrots
2 Tsp.Of minced garlic
Fine sea salt and pepper.
A 12-oz bag.Of frozen diced vegetables.
2 Tbsp.Of unsalted butter.
2 Tbsp.Of white all-purpose flour.
1 Tsp.Of EACH « dried thyme and dried parsley».
1/2 Tsp.Of garlic powder.
1/4 Tsp.Of celery seed.
2 Tsp.Of chicken bouillon powder.
2 Cups.Of chicken stock
2-1/4 Cups.Of whole milk.
1-1/2 Cups.Of dry orzo pasta.
2 Cups.Of diced rotisserie chicken.
3/4 Cup.Of freshly grated Parmesan cheese, plus more for topping.
PREPARATION:
Step 1:
Put all of the ingredients on the counter, so the cooking will proceed rapidly. Heat the olive oil in a big, nonstick saucepan over medium heat.
Step 2:
Stir the chopped veggies into the heated oil. Keep an eye on it and move it around every so often for 6-8 minutes, or until the edges are golden and the vegetables are soft.
Step 3:
For the next 30 seconds, while stirring, add the garlic. To taste, add salt and pepper. Put in a bag of frozen vegetables. To defrost frozen vegetables, stir for one to two minutes. Wrap the whole thing in foil and put it on a platter or bowl. Set aside for now.
Step 4:
Put the pot back on the stove and keep the heat on medium. Stir the 2 tablespoons of flour into the melted butter and simmer for 1 minute, stirring frequently.
Step 5:
Prepare the spice blend by combining the thyme, parsley, garlic powder, celery seed, and chicken bouillon powder. Whisk. While whisking continuously, slowly pour in the two cups of stock.
Step 6:
Continue to boil for another minute or two, or until the mixture has thickened significantly. Put in the uncooked orzo and the milk glasses. Stir.
Step 7:
To get a perfect simmer, bring the ingredients together and then reduce the heat until the liquid is barely bubbling around the edges. For best results, cook the orzo in a covered pan without a lid for 7–9 minutes, checking it regularly and scraping the bottom of the pan to prevent sticking.
Step 8:
After 7 to 9 minutes, the pasta should be soft, but the dish should still have a soupy consistency. Add the vegetables you put aside and 2 cups of rotisserie chicken to the saucepan and stir gently to combine. Turn off the heat.
Step 9:
Pour in the remaining 3/4 cup of Parmesan and the optional parsley. To ensure the cheese melts, stir it gently for a few minutes. To get your desired flavor, taste the dish before adding any more salt or pepper as desired.
Step 10:
It needs to have a texture quite similar to that of risotto, which is extremely creamy. Thin with a little milk if necessary. Add more Parmesan and warm biscuits to individual bowls, if preferred.
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