Chicken Pot Pie Orzo has all the cozy, comforting flavors of classic chicken pot pie, but in an easy, one-pot dinner! Tender chicken, veggies, and orzo come together in a rich, creamy sauce for a hearty meal the whole family will love. Ready in under 30 minutes!

A wooden spoon rests in a skillet of creamy chicken, orzo, peas, carrots, and melting potatoes.
Kelley Simmons Kelley’s Tips

Tips for the Best Chicken Pot Pie Orzo

  • Save time with rotisserie chicken. This dinner comes together super fast thanks to store-bought rotisserie chicken or use my instant pot shredded chicken. It’s an easy shortcut for busy weeknights.
  • Don’t skip the toasting! Toasting orzo improves the texture and keeps the pasta from getting mushy.
  • Use fresh herbs. I usually use what I have on hand! I’ve used fresh thyme, oregano and rosemary! You can substitute 1 tsp dried herbs instead of fresh!
  • Adjust the consistency. The orzo will soak up broth as it cooks and cools. Stir in a splash of chicken broth or cream if the sauce gets too thick.
Kelley

Ingredients for Chicken Pot Pie Orzo

Chopped carrots, onion and celery near bone broth, butter and fresh herbs.
  • Olive oil: Used to sauté the veggies and build flavor. You can also use butter for a richer taste.
  • Onion, celery, and carrots: This classic combination adds plenty of flavor, color, and texture. Dice them into small, even pieces so they cook at the same rate.
  • Garlic and thyme: Fresh garlic and thyme give the dish that classic chicken pot pie flavor. If using dried thyme, use 1 teaspoon instead of 1 tablespoon fresh.
  • Chicken broth: Creates the base of the sauce and helps cook the orzo. I recommend low-sodium broth so you can control the salt.
  • Heavy cream: Makes the sauce rich, smooth, and creamy. Half-and-half can work for a lighter option, but the sauce won’t be quite as rich.
  • Peas: Add a pop of color and a little sweetness. Frozen peas work great, and there’s no need to thaw them first.
  • Cooked shredded chicken: Rotisserie chicken is my favorite shortcut! Leftover chicken breasts or thighs work just as well.
  • Orzo: This small, rice-shaped pasta gives the dish its hearty texture. It cooks right in the sauce, soaking up all that delicious flavor.

How to Make Chicken Pot Pie Orzo

  1. Sauté the vegetables: Heat olive oil in a large pot or Dutch oven over medium high heat. Add the diced onion, celery, and carrots. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to get some color on them. Add in garlic and cook for 1-2 minutes.
  2. Toast the orzo: Add the uncooked orzo to the pot and cook for 1-2 minutes, stirring frequently, until lightly golden and toasted.
Sautéing mirepoix in a white skillet.
Toasting orzo with veggies in a skillet.
  1. Simmer: Pour in the chicken broth and fresh herbs scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and the vegetables are cooked through.
  2. Add in cream and chicken: Reduce the heat to low and stir in the heavy cream, peas, and shredded chicken. Simmer gently for 2–3 minutes, until everything is heated through.
Simmering broth in a skillet.
Stirring shredded chicken with orzo and veggies.
  1. Finish and serve: Remove from the heat and stir in the grated Parmesan until melted and creamy. Season with salt and pepper to taste, then serve immediately topped with extra Parmesan, fresh parsley, and freshly cracked black pepper.
A wooden spoon scoops a serving of creamy chicken, orzo pasta, and melting potatoes with peas and carrots from a large pan.

Chicken Pot Pie Orzo FAQ

Can I use frozen vegetables?

Yes! A bag of frozen mixed vegetables works great in place of fresh carrots and peas. There’s no need to thaw them first.

Can I make chicken pot pie orzo ahead of time?

Yes, but keep in mind that the orzo will continue to absorb liquid as it sits. When reheating, add a splash of chicken broth or milk to bring back that creamy consistency.

How do I keep the orzo from getting mushy?

Cook the orzo just until tender, stirring occasionally so it doesn’t stick to the bottom of the pot. It will continue to soften as it sits, so avoid overcooking it.

A bowl of chicken orzo soup with peas, carrots, celery, and melting potatoes, with a gold spoon resting inside.

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    A wooden spoon rests in a skillet of creamy chicken, orzo, peas, carrots, and melting potatoes.
    Recipe

    Easy Chicken Pot Pie Orzo

    Chicken Pot Pie Orzo is an easy, one-pot dinner with tender chicken, veggies, and orzo in a rich, creamy sauce. All the cozy flavors of classic chicken pot pie!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Serves 6 servings
    Rate Print

    Ingredients 

    • 1 tbsp olive oil
    • 1 large onion, diced
    • 3 celery ribs, diced
    • 2 large carrots, diced
    • 5 garlic cloves, minced
    • 1 tbsp fresh herbs, thyme, rosemary or sage
    • 4 cups chicken broth
    • 1 cup cream
    • 1 cup peas
    • 4 cup cooked shredded chicken
    • 1 1/2 cup orzo
    • 3/4 cup parmesan cheese, grated
    • 2 tbsp fresh chopped parsley
    • salt and freshly cracked pepper

    Instructions

    • Sauté the vegetables: Heat olive oil in a large pot or Dutch oven over medium high heat. Add the diced onion, celery, and carrots. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to get some color on them.
      Add in garlic and cook for 1-2 minutes.
    • Toast the orzo: Add the uncooked orzo to the pot and cook for 1-2 minutes, stirring frequently, until lightly golden and toasted.
    • Simmer: Pour in the chicken broth and fresh herbs scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and the vegetables are cooked through.
    • Add in cream and chicken: Reduce the heat to low and stir in the heavy cream, peas, and shredded chicken. Simmer gently for 2–3 minutes, until everything is heated through.
      Finish with Parmesan: Remove from the heat and stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
      Serve: Serve immediately with extra Parmesan cheese, fresh parsley and freshly cracked black pepper on top.

    Notes

    • Use rotisserie chicken. Save time by using store-bought rotisserie chicken or leftover shredded chicken. It’s an easy shortcut for busy weeknights.
    • Use fresh herbs. I usually use what I have on hand! I’ve used fresh thyme, oregano and rosemary! You can substitute 1 tsp dried herbs instead of fresh!
    • Adjust the consistency. The orzo will soak up broth as it cooks and cools. Stir in a splash of chicken broth or cream if the sauce gets too thick.

    Nutrition Information

    Serving: 1servingCalories: 569kcalCarbohydrates: 41gProtein: 39gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 123mgSodium: 352mgPotassium: 677mgFiber: 4gSugar: 6gVitamin A: 5035IUVitamin C: 16mgCalcium: 226mgIron: 3mg
    A wooden spoon rests in a skillet of creamy chicken, orzo, peas, carrots, and melting potatoes.

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