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

    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!
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6 servings

    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