Go Back
chicken pot pie mixture in pot

Chicken Pot Pie Orzo

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: dinner, lunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 Tbsp. unsalted butter
  • 1 small yellow onion diced
  • 1 1/2 cups frozen mixed veggies
  • 1 tsp. garlic powder
  • 1 tsp. dried thyme
  • 1/2 tsp. paprika
  • Salt & 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

Method
 

  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.

Notes

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.