Chicken Pot Pie Orzo
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I love this Chicken Pot Pie Orzo because it delivers all those nostalgic pot pie vibes without the hassle of rolling out dough or dirtying a bunch of dishes. The orzo cooks right in the broth, the sauce turns perfectly creamy, and it all comes together into the kind of cozy, comforting meal you’ll want to make on repeat.
I like serving it with my flaky biscuits or a simple side salad for the ultimate weeknight dinner. It’s family-friendly, great for leftovers, and the perfect balance of easy and satisfying.
If you’re craving even more chicken pot pie–inspired recipes, try my Leftover Ham Pot Pie (can easily sub chicken!), Slow Cooker Chicken Pot Pie Soup, or Pot Pie Pasta Casserole.
Table Talk with Tawnie
As a busy mom of three, I’m always on the hunt for quick, easy dinners that will keep everyone happy. And while I love a traditional chicken pot pie with a homemade crust, that’s just not the season of life I’m in right now. So I came up with a faster version, and truthfully, I think I love it just as much.
This Chicken Pot Pie Orzo has all the best parts of a traditional pot pie (juicy chicken, fresh veggies, and a creamy broth), but then it is mixed with tender orzo that perfectly soaks up all the flavors and ties it all together! It gives you all the comfort of the original, but in a much simpler, one-pot meal that fits right into busy weeknights.
- Veggies: A classic mix of carrots, celery, onions, and frozen peas gives this dish that comforting chicken pot pie flavor. Feel free to save some prep time by buying a pre-chopped mirepoix!
- Orzo: Orzo is a small, rice-shaped pasta that cooks quickly and is great for soaking up all of the creamy broth. However, feel free to use any short-cut pasta of your choice. If needed, you can find gluten-free orzo in most stores now.
- Chicken: Use cooked, shredded, or chopped chicken, whatever you have on hand. Rotisserie chicken works great here!
- Heavy cream: Heavy cream adds that classic pot pie creaminess. For a lighter version, use half and half.
- Chicken broth: Vegetable broth works just as well, and if you want a protein boost, swap in chicken bone broth. PS: I have a homemade chicken broth recipe that is amazing in this recipe!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Sauté the veggies
In a deep skillet, melt the butter. Add the veggies and cook until soft. Then add the seasonings and cook for another minute.
Make the roux
Sprinkle in the flour and stir until the vegetables are coated. Let it cook for a minute or so, so the raw flour taste cooks off!
Cook the orzo
Add the orzo and chicken broth. Bring to a simmer and cook uncovered, until the orzo is tender and most of the liquid is absorbed. You can add more broth if the mixture gets too thick. I usually find myself adding a little more to make it just perfect!
Add cream & chicken
Stir in the heavy cream and shredded chicken. Cook for a few minutes until warmed through and creamy.
Finish & enjoy!
Add the frozen peas and cook another 1-2 minutes. Garnish with fresh parsley and serve with warm biscuits or a side salad, and ENJOY!
Expert Tips
- Don’t overcook the orzo: Orzo cooks fast (~10 minutes). Make sure to cook it until just al dente so you end up with a creamy, spoonable texture instead of mushy pasta.
- Adjust the creaminess to your liking: Add more broth as needed if the mixture gets too thick. I usually find myself adding a little more to make it just perfect! Or if you want it richer, you can add an extra tablespoon or two of cream.
- Stir frequently: Since orzo cooks directly in the broth, make sure to continue to stir every few minutes to keep it from sticking to the bottom of the pot.
Don’t forget the rolls!
Variations / Substitutions
- Gluten-free: Use a gluten-free orzo (or any other gluten-free pasta you prefer) and gluten-free 1:1 flour. I have not tested this recipe with quinoa or rice.
- Chicken: Feel free to sub the chicken with leftover roasted turkey or ham (like in my Leftover Ham Pot Pie).
- Dairy-free: Use dairy-free half and half and a plant-based butter.
Storage / Freezing
- Storage: Let cool completely, then store it in an airtight container in the fridge for 3–4 days.
- Reheating: The orzo will thicken as it sits, so add a splash of broth or water when reheating to bring back the creamy texture. Warm it on the stovetop over low heat or microwave in 30-second increments, stirring between each increment.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chicken Pot Pie Orzo
Ingredients
- 3 Tbsp. unsalted butter
- 1 small yellow onion (diced small)
- 1 cup sliced baby carrots (or 2 large carrots, peeled and diced)
- 4 celery stalks (diced)
- 1 tsp. garlic powder
- 2 tsp. fresh thyme (or 1 tsp. dried)
- 2 tsp. fresh rosemary (minced (or 1 tsp. dried))
- 1 tsp. chicken bouillon seasoning
- 1/2 tsp. salt (plus more to taste)
- 1/2 tsp. paprika
- 1/2 tsp. adobo seasoning
- 1/2 tsp black pepper
- 1/4 cup. all-purpose flour
- 1½ cups uncooked orzo
- 3 cups chicken broth (plus more as needed)
- 1 cup heavy cream or half & half
- 2 cups cooked chicken (shredded/chopped (rotisserie works great))
- 1/2-1 cup frozen peas (or mix of peas, corn, and green beans)
- Fresh parsley (chopped, for garnish and parmesan (optional))
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Sauté the veggies: In a deep skillet, melt the butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-6 minutes. Start Timer3 Tbsp. unsalted butter, 1 small yellow onion, 1 cup sliced baby carrots, 4 celery stalks
- Add seasonings: Stir in garlic, thyme, rosemary, paprika, adobo, bouillon, salt, and pepper. Cook for 1 minute until fragrant.1 tsp. garlic powder, 2 tsp. fresh thyme, 2 tsp. fresh rosemary, 1 tsp. chicken bouillon seasoning, 1/2 tsp. salt, 1/2 tsp. paprika, 1/2 tsp. adobo seasoning, 1/2 tsp black pepper
- Make the roux: Sprinkle in the flour and stir until vegetables are coated, about 1 minute will help cook off the floury taste.1/4 cup. all-purpose flour
- Cook the orzo: Stir in the orzo. Then slowly pour in the chicken broth while stirring. Bring to a simmer and cook uncovered, stirring occasionally so nothing sticks to the bottom, until the orzo is tender and most of the liquid is absorbed, ~10 minutes. Add more broth as needed if the mixture gets too thick. I usually find myself adding a little more to make it just perfect! Start Timer1½ cups uncooked orzo, 3 cups chicken broth
- Add cream & chicken: Stir in the heavy cream and shredded chicken. Cook 2-3 minutes until warmed through and creamy.1 cup heavy cream or half & half, 2 cups cooked chicken
- Finish with veggies: Add peas (or mixed vegetables) and cook another 1-2 minutes. Taste and adjust seasoning based on your preferences.1/2-1 cup frozen peas
- Serve: Garnish with fresh parsley and serve warm with warm biscuits or a side salad.Fresh parsley
Notes
- Gluten-free: Use a gluten-free orzo (or any other gluten-free pasta you prefer) and gluten-free 1:1 flour.
- Storage: Let cool completely, then store it in an airtight container in the fridge for up to 3–4 days.
- Reheating: The orzo will thicken as it sits, so add a splash of broth or water when reheating to bring back the creamy texture. Warm it on the stovetop over low heat or microwave in 30-second increments, stirring between each increment.
- This recipe was inspired by Grilled Cheese Social.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie Dubé
