This easy Chicken Pot Pie Orzo is full of creamy flavors in a simple 30 minute one-pot pasta that delivers all the comforts of a classic pot pie, without the hassle. It’s the perfect weeknight dinner that my family asks for on repeat.
Our family loves chicken pot pie — it’s the ultimate comfort food, so when the craving hits but we don’t have time to make it from scratch, this Chicken Pot Pie Orzo is the recipe we reach for. Full of all the creamy, cozy ingredients and comforts of the classic, but in a quick and easy one-pot pasta dinner — no crust required, this dish is ideal for busy weeknights.
This Chicken Pot Pie Orzo combines tender chicken, colorful veggies, a savory creamy sauce and perfectly cooked orzo for a super satisfying and comforting stick-to-your-ribs meal that can be ready in just 30 minutes. It’s a great way to use up any leftover chicken you might have in the fridge, and with just one pan, there’s minimal clean-up. It’s a dish that both my husband and son love and now request almost on a weekly basis.
If you like this cozy recipe, be sure to try some of our other one-pot favorites. We love this hearty One Pot Lasagna and this easy French Onion Beef Casserole for a tasty twist on another classic.
Why You’ll Love This Recipe
- Big Chicken Pot Pie Flavor, Without The Hassle: This easy recipe is packed with all of the the classic, cozy flavors you love in chicken pot pie, but without the effort of rolling out a pie crust.
- Easy One-Pot Meal: With a simple method, this is an easy meal that comes together in just one pot, making clean-up super easy, too.
- Ready in About 30 Minutes: You can whip up this pasta dinner in no time at all, which makes it a great weeknight dinner.
- Fun Way to Use Up Leftover Chicken: If you’ve got extras or leftover chicken on hand, this is a great, delicious new way to use it up. A rotisserie chicken works perfectly here, too.
Ingredients
- Butter: For richness, use unsalted.
- Onion: Aromatic flavoring.
- Frozen Mixed Veggies: For color, the health factor, and that classic chicken pot pie flavor.
- Garlic Powder & Dried Thyme: Seasoning to flavor the pasta.
- Paprika: Slightly smokey for even more flavoring.
- Salt & Pepper: Season generously, and to taste.
- All-Purpose Flour: To create that thick, velvety sauce.
- Orzo: A fun, small, rice-shaped pasta. Has the perfect texture for this dish.
- Chicken Broth: The savory base for the sauce and to adjust the consistency.
- Heavy Cream or Half & Half: For extra richness and that creamy, comforting texture.
- Cooked Chicken: Leftover shredded chicken, freshly cooked, or rotisserie work great.
How To Make Chicken Pot Pie Orzo
1. In a deep skillet, melt the butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-6 minutes.
2. Stir in garlic, thyme, rosemary, paprika, adobo, bouillon, salt, and pepper. Cook for 1 minute until fragrant.
3. Sprinkle in the flour and stir until vegetables are coated, about 1 minute will help cook off the floury taste.
4. 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, about 10 minutes. Add more broth as needed if the mixture gets too thick.
5. Stir in the heavy cream and shredded chicken. Cook 2-3 minutes until warmed through and creamy.
6. Garnish with fresh parsley and serve warm with warm biscuits or a side salad.
Expert Tips
- Stir the orzo occasionally. Do this from time to time while it cooks in the broth to prevent it from sticking to the bottom of the pot.
- Add the peas toward the end of cooking. This will keep them bright, with a bite, so they don’t turn brown and mushy.
- Add a cornstarch slurry for a thicker sauce. If a thicker, more classic pot pie-like sauce is desired, stir in a small cornstarch slurry made with equal parts cornstarch to water, and simmer a few more minutes until thickened.
- Use rotisserie chicken. This delicious and convenient store-bought shortcut is a great way to cut down on prep time for an even faster weeknight dinner.
Variations & Substitutions
- Add diced potatoes. To make the pasta extra hearty, similar to a traditional pot pie filling.
- Top individual servings with a crunch. Top with crushed crackers or a puff pastry crouton for a pot-pie-inspired crunch and added flavor.
- Swap chicken for turkey. If you have leftover turkey in the fridge, substitute it in for an equally delicious pasta — it’s a great way to use up holiday leftovers.
- Lighten it up. You can make this dish dairy-light by using half-and-half or milk instead of heavy cream. It’ll still be creamy, just slightly lighter.
Storage
Store leftovers in an airtight container in the refrigerator up to 3-4 days. The orzo will continue to absorb liquid as it sits, so stir in a splash of broth or milk when reheating on the stove over medium-low heat.
Frequently Asked Questions
Absolutely. A rotisserie chicken is a great, delicious and convenient way to save time and make this dish even quicker.
You can, but because the orzo tends to absorb liquid as it sits, and the texture can change, we recommend making this and enjoying it fresh, right after cooking. You can prep the ingredients, in advance though, like shredding the chicken, to save time.
If you’re cooking the pasta on too high of heat or not stirring frequently, it could end up sticking. Be sure to stir occasionally, and if it looks dry, add a splash of broth to loosen, so it doesn’t scorch on the bottom.
We recommend adding crushed butter crackers or puff pastry “croutons” to give this dish that classic traditional pot pie flavor and texture.
More Easy Pasta Recipes
Chicken Pot Pie Orzo
Ingredients
Method
- In a deep skillet, melt the butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-6 minutes.
- Stir in garlic, thyme, rosemary, paprika, adobo, bouillon, salt, and pepper. Cook for 1 minute until fragrant.
- Sprinkle in the flour and stir until vegetables are coated, about 1 minute will help cook off the floury taste.
- 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, about 10 minutes. Add more broth as needed if the mixture gets too thick.
- Stir in the heavy cream and shredded chicken. Cook 2-3 minutes until warmed through and creamy.
- Garnish with fresh parsley and serve warm with warm biscuits or a side salad.
Notes
- Store leftovers in an airtight container in the refrigerator up to 3-4 days. The orzo will continue to absorb liquid as it sits, so stir in a splash of broth or milk when reheating on the stove over medium-low heat.