There are meals that feel like a hug in a bowl, and this Chicken Pot Pie Orzo is one of them. It takes the creamy, cozy flavors of a traditional chicken pot pie—tender chicken, hearty vegetables, and a rich, savory sauce—and gives them a modern upgrade with orzo pasta instead of a crust. The result? A one-pan dish that’s creamy, satisfying, and so easy to whip up, whether you’re serving it on a chilly night or just craving comfort food that doesn’t require hours in the kitchen.
What Is Chicken Pot Pie Orzo
Chicken Pot Pie Orzo is a deconstructed version of the beloved pot pie. Instead of using a pastry crust, this recipe swaps in orzo pasta, a small, rice-shaped pasta that absorbs the creamy sauce beautifully. The dish combines juicy chicken, tender carrots, celery, onions, peas, and a velvety sauce made from broth, cream, and seasonings. Think of it as a pasta-bake-meets-pot-pie that saves you time without sacrificing the comforting flavors you love.
Why You’ll Fall in Love with This Recipe
- One-Pan Wonder: Everything cooks in the same skillet—minimal cleanup!
- Comforting but Lighter: Same pot pie flavors but with pasta instead of a heavy crust.
- Quick Cooking: Ready in about 35 minutes.
- Family-Friendly: Kids and adults alike can’t resist creamy pasta with chicken.
- Versatile: Works with leftover chicken or rotisserie chicken for extra convenience.
How Does It Taste?
Each bite is creamy, savory, and perfectly balanced. The chicken adds hearty protein, the vegetables bring freshness and sweetness, and the orzo provides a tender yet slightly chewy base that soaks up all the flavor. The sauce is luscious and silky, with a gentle richness from cream and a cozy depth from chicken broth. Imagine chicken pot pie without the crust, but with even more comfort in every spoonful.
Health & Ingredient Benefits
- Chicken: A lean protein source to keep you full and energized.
- Orzo: Provides satisfying carbs and texture while being faster to cook than rice.
- Carrots & Celery: Classic aromatics rich in vitamins and minerals.
- Peas: Add sweetness, fiber, and plant-based protein.
- Onions & Garlic: Boost flavor while offering natural antioxidants.
- Chicken Broth: Infuses the dish with depth while keeping it light.
Ingredients You’ll Need
- 2 tablespoons olive oil or butter
- 1 pound boneless, skinless chicken breasts (cut into bite-sized cubes)
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup orzo pasta (uncooked)
- 3 cups chicken broth
- 1/2 cup heavy cream (or half-and-half for lighter option)
- 1 cup frozen peas
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Tools You’ll Need
- Large deep skillet or sauté pan with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife and cutting board
Optional Substitutions & Additions
- Protein Swap: Use leftover turkey, rotisserie chicken, or even shrimp.
- Vegetable Variations: Try mushrooms, corn, or green beans.
- Dairy-Free: Use coconut cream or a plant-based cream substitute.
- Herb Boost: Fresh rosemary or sage gives a holiday twist.
- Cheesy Upgrade: Stir in 1/2 cup shredded Parmesan or cheddar for extra richness.
How to Make
- Heat olive oil or butter in a large skillet over medium heat. Add chicken cubes, season with salt and pepper, and cook until golden brown (about 5–6 minutes). Remove chicken and set aside.
- In the same skillet, add onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Stir in orzo pasta and toast for 1–2 minutes to enhance flavor.
- Pour in chicken broth and thyme. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes, stirring occasionally.
- Add cream, peas, and cooked chicken back into the skillet. Stir well and cook for another 3–4 minutes until creamy and heated through.
- Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve warm.
What to Serve With
- A crisp green salad with lemon vinaigrette
- Garlic bread or crusty baguette
- Roasted Brussels sprouts or green beans
- A glass of Chardonnay or sparkling water with lemon
Tips for Success
- Toasting the orzo before adding liquid gives it a nutty flavor.
- Stir occasionally while cooking to prevent sticking.
- Use warm broth to keep the cooking process smooth.
- Don’t overcook the orzo—it should be tender but not mushy.
Common Mistakes to Avoid
- Adding Cream Too Early: It can curdle if boiled too long. Add it at the end.
- Skipping the Toasting Step: This deepens the flavor of the pasta.
- Overcrowding the Chicken: Cook in batches if needed for even browning.
- Forgetting to Season in Layers: Season chicken, veggies, and sauce separately for best flavor.
How to Store & Reheat
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Add a splash of broth or milk to loosen sauce before reheating on the stove or microwave.
- Freeze: Cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely! Just skip the step of cooking raw chicken and stir in shredded rotisserie chicken at the end.
Can I make this gluten-free?
Yes, substitute gluten-free orzo or rice instead.
Can I make it ahead of time?
Yes, it reheats beautifully. Just keep extra broth on hand to refresh the sauce when serving.
What’s the best way to make it lighter?
Use half-and-half or whole milk instead of cream, and reduce the olive oil or butter.
Nutritional Info (approximate per serving)
- Calories: 470
- Protein: 33g
- Carbohydrates: 45g
- Fat: 17g
- Fiber: 4g
- Sugar: 5g
- Sodium: 680mg
Conclusion
Chicken Pot Pie Orzo is the perfect balance between cozy nostalgia and modern simplicity. With its creamy texture, tender chicken, and hearty vegetables, it’s a dish that feels both indulgent and wholesome. Whether you’re cooking for your family on a weeknight or meal-prepping comfort food for the week ahead, this recipe will quickly become a go-to. Skip the crust and grab a spoon—comfort food has never been so easy (or so delicious).
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Chicken Pot Pie Orzo: A Comfort Food Classic with a Twist
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A creamy one-pan Chicken Pot Pie Orzo with tender chicken, vegetables, and orzo pasta in a velvety sauce—comfort food made easy in 35 minutes.
Ingredients
2 tablespoons olive oil or butter
1 pound boneless, skinless chicken breasts, cubed
1 small onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup orzo pasta (uncooked)
3 cups chicken broth
1/2 cup heavy cream (or half-and-half)
1 cup frozen peas
1 teaspoon dried thyme (or 1 tablespoon fresh)
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions
1. Heat olive oil or butter in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden brown (5–6 minutes). Remove and set aside.
2. Add onion, carrots, and celery to skillet. Cook 5 minutes until softened. Stir in garlic and cook 1 minute more.
3. Stir in orzo and toast for 1–2 minutes.
4. Add chicken broth and thyme. Bring to a boil, then reduce to simmer. Cover and cook 10 minutes, stirring occasionally.
5. Add cream, peas, and chicken back to skillet. Cook 3–4 minutes until creamy and heated through.
6. Season to taste, garnish with parsley, and serve warm.
Notes
For a lighter version, use half-and-half instead of cream.
Rotisserie chicken works great for a shortcut.
Add extra broth if reheating leftovers to loosen sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Keywords: chicken pot pie orzo, creamy chicken orzo, one pot chicken pasta, comfort food chicken recipe, skillet chicken dinner