Chicken Pot Pie Pasta

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.

	this recipe	typical
fat	0%	15%
liquid	0%	156%
dairy	0%	47%
salt	0%	1%
vegetables and beans	0%	123%
protein add	0%	150%

Where it stands out

• #1 of 71 for bottom crispness
• #1 of 71 for browning depth
• #1 of 71 for filling set
• #1 of 71 for fruit flavour

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

20 g	1-1/2 tablespoons olive oil
320 g	2 cups mirepoix (celery, onion, carrot; see note 1)
6 g	2 teaspoons minced garlic
	Salt and pepper
340 g	1 (12-ounce) bag frozen diced vegetables (I use the blend of carrots, sweet peas, corn, and green beans)
28 g	2 tablespoons unsalted butter
15 g	2 tablespoons all-purpose flour
2 g	1 teaspoon dried thyme
2 g	1 teaspoon dried parsley
1 g	1/2 teaspoon garlic powder
0 g	1/4 teaspoon celery seed (optional)
5 g	2 teaspoons chicken bouillon powder (see note 2)
480 g	2 cups chicken stock (or broth)
549 g	2-1/4 cups whole milk (see note 3)
158 g	1-1/2 cups orzo pasta (see note 4)
450 g	2 cups diced rotisserie chicken
75 g	3/4 cup freshly grated Parmesan cheese (plus more for topping, see note 5)
	Optional biscuit topping

Method: 5 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“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! :)” — a cook, 5.0★

“I made this for my kids and it was a winner winner chicken diviner night 🐔❤️🥇” — a cook, 5.0★