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Chicken pot pie orzo cooked in a deep skillet and garnished with fresh parsley.
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Chicken Pot Pie Orzo

If you’re craving all the cozy, classic flavors of chicken pot pie without the extra work, try this Chicken Pot Pie Orzo! It’s creamy, comforting, and loaded with veggies, and the best part is that it all comes together in one pot in about 40 minutes.
Course Main Course
Cuisine American
Keyword chicken pot pie orzo
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 -6 servings
Calories 723kcal
Author Tawnie Graham of Kroll's Korner

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)
US Customary - Metric

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 Timer
    3 Tbsp. unsalted butter, 1 small yellow onion, 1 cup sliced baby carrots, 4 celery stalks
    Celery, carrots and onions chopped and placed in large skillet to cook.
  • 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
    Side-by-side image of adding seasonings to veggies cooked in a large skillet.
  • 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
    Side-by-side image of adding flour to make the roux for pot pie orzo.
  • 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 Timer
    1½ cups uncooked orzo, 3 cups chicken broth
    Three images showing adding the uncooked orzo and chicken broth to skillet and letting it simmer until orzo is cooked.
  • 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
    Three images showing adding the heavy cream and chicken to skillet and letting it cook for a few minutes until warmed through.
  • 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
    Side-by-side image of adding the frozen peas to chicken pie orzo then garnishing with fresh parsley to finish.
  • Serve: Garnish with fresh parsley and serve warm with warm biscuits or a side salad.
    Fresh parsley
    Spoon holding up portion of pot pie orzo.

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

Serving: 1serving | Calories: 723kcal | Carbohydrates: 67g | Protein: 31g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 147mg | Sodium: 1004mg | Potassium: 634mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6248IU | Vitamin C: 15mg | Calcium: 116mg | Iron: 4mg