This creamy Chicken Pot Pie Orzo has everything you love about classic chicken pot pie, made into an easy one-pot pasta dinner!
Tender shredded chicken, carrots, celery, and peas are combined with orzo pasta in a rich, creamy sauce flavored with fresh thyme, rosemary, and sage.
It’s cozy, comforting, and packed with flavor, without the hassle of making a traditional pie crust.
This one pot chicken pot pie orzo is perfect for busy weeknights when you’re craving something homemade and satisfying.
Pro tip: using rotisserie chicken makes the recipe even easier, and everything comes together in about 30–35 minutes with just one skillet to clean!
WHAT INGREDIENTS DO I NEED FOR CHICKEN POT PIE ORZO?
This chicken pot pie orzo recipe is made with simple, wholesome ingredients and plenty of fresh herbs for that classic homemade chicken pot pie flavor.
Frozen peas: One cup of frozen peas adds sweetness, color, and a little extra vegetable goodness.
Unsalted butter: Creates a rich, flavorful base for sautéing the vegetables and building the creamy sauce.
Yellow onion: Adds savory flavor and a subtle sweetness. Dice it finely so it cooks evenly with the other vegetables.
Carrots: You’ll need approximately 1 cup, or 2 large carrots, peeled and diced into small pieces.
Celery: Four celery ribs add that signature chicken pot pie flavor and a little texture.
Fresh garlic: Four minced garlic cloves add a delicious aromatic flavor to the creamy sauce.
Fresh thyme: Adds an earthy, slightly lemony flavor that pairs beautifully with chicken and vegetables.
Fresh rosemary: Gives the dish a warm, woodsy flavor. Finely chop the rosemary so it distributes evenly throughout the sauce.
Fresh sage: One of my favorite additions to this recipe! Sage has a warm, slightly peppery flavor that makes this dish especially cozy and comforting.
Chicken bouillon seasoning: Enhances the savory chicken flavor and adds depth to the sauce.
Salt and black pepper: Simple seasonings that help bring all the flavors together.
All-purpose flour: Helps thicken the chicken broth and cream into a rich, velvety sauce.
Orzo pasta: Small, rice-shaped pasta that cooks directly in the broth, absorbing all the delicious flavors.
Chicken broth: Creates the base of the sauce and cooks the orzo. Keep a little extra nearby to adjust the consistency.
Heavy cream: Adds richness and creates that signature creamy chicken pot pie texture. Half-and-half also works for a slightly lighter version.
Cooked chicken: Shredded rotisserie chicken is a great shortcut, but leftover cooked chicken breast or thighs work just as well.
HOW TO MAKE CHICKEN POT PIE ORZO
This creamy chicken pot pie orzo comes together in one skillet with just a few simple steps.
Step 1: Sauté the Vegetables
In a large, deep skillet or Dutch oven, melt the unsalted butter over medium heat.
Add the diced yellow onion, carrots, and celery. Sauté for approximately 5–6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
Try to dice the carrots and celery into similar-sized pieces so everything cooks evenly.
Step 2: Add the Garlic and Fresh Herbs
Stir in the minced garlic, chopped fresh thyme, rosemary, sage, chicken bouillon seasoning, salt, and black pepper.
Cook for another 1–2 minutes, stirring frequently, until the garlic and herbs become fragrant.
The combination of fresh herbs gives this dish its classic chicken pot pie flavor, so I highly recommend using fresh when possible!
Step 3: Make the Roux
Sprinkle the all-purpose flour over the seasoned vegetables and stir until everything is evenly coated.
Continue cooking for approximately 1 minute to remove the raw flour taste. The flour will help thicken the broth and cream into a rich, velvety sauce as the orzo cooks.
Step 4: Add the Orzo and Chicken Broth
Stir the uncooked orzo directly into the skillet, coating it in the buttery vegetable mixture.
Slowly pour in the chicken broth while stirring to prevent the flour from forming lumps.
Bring the mixture to a gentle simmer, then reduce the heat slightly and cook uncovered for approximately 10 minutes, stirring frequently to prevent the orzo from sticking to the bottom.
The orzo should become tender as it absorbs the flavorful broth.
If the mixture begins to thicken before the pasta is fully cooked, add additional chicken broth, a splash at a time, until you reach your desired consistency.
Step 5: Stir in the Cream and Chicken
Once the orzo is tender, reduce the heat to low.
Pour in the heavy cream or half-and-half, then add the cooked, shredded chicken.
Stir everything together and cook for another 2–3 minutes, until the chicken is heated through and the sauce becomes rich and creamy.
Step 6: Add the Peas and Serve
Stir in 1 cup of frozen peas and continue cooking for another 1–2 minutes, or until the peas are heated through.
Taste and adjust the seasoning with additional salt and black pepper if needed.
If the sauce has thickened more than you’d like, stir in another splash of chicken broth or cream to loosen it.
Serve warm with an optional sprinkle of fresh herbs and enjoy!
RECIPE TIPS FOR THE BEST CHICKEN POT PIE ORZO
- Use rotisserie chicken to save time. Store-bought rotisserie chicken makes this recipe incredibly convenient. Simply shred or chop the chicken before starting.
- Don’t skip the fresh herbs. Thyme, rosemary, and sage are what give this recipe its delicious homemade chicken pot pie flavor. Fresh herbs provide the best flavor, but dried herbs work in a pinch.
- Dice the vegetables evenly. Cutting the carrots, onion, and celery into small, similar-sized pieces helps them soften evenly and creates a better texture throughout the dish.
- Stir the orzo frequently. Because orzo is a small pasta that releases starch as it cooks, it can stick to the bottom of the skillet. Stirring regularly keeps the pasta from clumping or scorching.
- Keep extra broth nearby. Orzo continues absorbing liquid as it cooks and rests. I recommend having an extra ½–1 cup of chicken broth available to adjust the consistency as needed.
- Add the cream toward the end. Stirring in the cream after the orzo is tender helps keep the sauce smooth and prevents it from reducing too much during cooking.
- Taste before adding extra salt. Chicken broth and bouillon seasoning can both contain quite a bit of sodium, so adjust the seasoning once everything has come together.
- Serve immediately. This dish is best enjoyed warm, when the sauce is creamy and the orzo is perfectly tender.
WHAT TO SERVE WITH CHICKEN POT PIE ORZO
This creamy chicken pot pie orzo is a complete meal on its own, with chicken, pasta, and vegetables all cooked together in one skillet.
If you want to serve something alongside it, I recommend a simple green salad with a light vinaigrette to balance the richness of the sauce.
Roasted broccoli, sautéed green beans, or a side of crusty bread are also great options.
For an extra cozy dinner, serve the orzo with freshly baked garlic butter biscuits!
RECIPE VARIATIONS AND SUBSTITUTIONS
One of the best things about this one pot chicken pot pie orzo is how easily you can customize it with ingredients you already have.
- Half-and-half instead of heavy cream: Substitute equal amounts for a slightly lighter sauce.
- Frozen mixed vegetables: Replace the peas with frozen peas, carrots, corn, and green beans for extra variety.
- Leftover turkey: Swap the chicken for cooked shredded turkey, especially if you have leftovers after Thanksgiving.
- Add mushrooms: Sauté sliced mushrooms with the onion, carrots, and celery for extra savory flavor.
- Extra creamy: Stir in a small handful of freshly grated Parmesan cheese at the end for an even richer sauce.
- Dried herbs: If you don’t have fresh herbs, substitute 1 teaspoon each of dried thyme, rosemary, and sage.
MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS
Refrigerator: Allow leftover chicken pot pie orzo to cool slightly, then transfer it to an airtight container and refrigerate promptly. Store for up to 3–4 days.
Freezer: You can freeze this recipe in an airtight freezer-safe container for up to 2 months for best quality. However, the cream sauce may separate slightly and the orzo can become softer after thawing.
Reheating: Add the leftover orzo to a saucepan over medium-low heat with a splash of chicken broth or milk. Stir occasionally until heated throughout.
You can also reheat individual portions in the microwave, stirring halfway through and adding a little extra liquid if needed.
Make-ahead tip: If preparing this recipe in advance, keep some extra broth available. The orzo will continue absorbing moisture as it sits, so you’ll likely need to loosen the sauce when reheating.
RECIPE FAQ’S
Yes. You can substitute half-and-half for heavy cream or just simply use all chicken broth to make a slightly lighter version. The sauce may be a little less rich, but the flour and starch from the orzo will still help create a creamy consistency.
Yes! Frozen peas, carrots, corn, or mixed vegetables work well. If using a frozen vegetable blend, add it toward the end of cooking and simmer until everything is tender and heated through.
Orzo absorbs liquid as it cooks and continues to thicken as it sits. If your sauce becomes too thick, stir in additional chicken broth a few tablespoons at a time until it reaches your preferred consistency.
Orzo is a small, rice-shaped pasta typically made from wheat flour. Although it looks similar to rice, it cooks like pasta and works especially well in soups, creamy skillet meals, and one-pot recipes.
MORE RECIPES YOU’LL LOVE
Did you make this? Please RATE THE RECIPE below!
Chicken Pot Pie Orzo
Ingredients
- 3 tbsp unsalted butter
- 1 small yellow onion finely dicedcarrots (about 2 large), peeled and diced
- 4 celery ribs diced
- 4 garlic cloves minced
- 2 tsp fresh thyme chopped (or 1 tsp dried)
- 2 tsp fresh rosemary chopped (or 1 tsp dried
- 2 tsp fresh sage chopped (or 1 tsp dried)
- 1 tsp chicken bouillon seasoning
- 1/2 salt plus more to taste
- 1/2 freshly ground black pepper
- 1/4 cup all-purpose flour
- 1.5 cups uncooked orzo pasta
- 3 cups chicken broth plus more as needed
- 1 cups heavy cream or half-and-half
- 2 cups cooked chicken shredded or chopped
- 1 cup frozen peas
Instructions
- In a large, deep skillet or Dutch oven, melt butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Stir in minced garlic, chopped thyme, rosemary, sage, chicken bouillon seasoning, salt, and black pepper. Cook for 1–2 minutes until fragrant.
- Sprinkle flour over the vegetables and stir until evenly coated. Cook for 1 minute to remove the raw flour taste.
- Stir in uncooked orzo, then gradually pour in chicken broth while stirring. Bring to a gentle simmer and cook uncovered for approximately 10 minutes, stirring frequently, until the orzo is tender. Add additional broth as needed.
- Reduce heat to low and stir in heavy cream and shredded chicken. Cook for another 2–3 minutes until creamy and heated through.
- Stir in 1 cup frozen peas and cook for another 1–2 minutes until heated through. Taste and adjust seasonings if needed. Serve warm!
Notes
- Stir the orzo frequently: stirring regularly keeps the pasta from clumping or scorching.
- Keep extra broth nearby: orzo continues absorbing liquid as it cooks and rests. I recommend having an extra ½–1 cup of chicken broth available to adjust the consistency as needed.
- Taste before adding extra salt: chicken broth and bouillon seasoning can both contain quite a bit of sodium, so adjust the seasoning once everything has come together.
Leave a Reply