Description
This creamy Chicken Pot Pie Orzo is the ultimate one-pot comfort food! Made with tender shredded chicken, orzo pasta, carrots, peas, and savory herbs in a rich, creamy sauce, it’s an easy, family-friendly dinner that brings all the delicious flavors of classic chicken pot pie without the crust. Ready in about 35 minutes!
Ingredients
3 tablespoons unsalted butter
1 small yellow onion, finely diced
1 cup sliced baby carrots (or 2 large carrots, diced)
4 celery stalks, diced
1 teaspoon garlic powder
2 teaspoons fresh thyme (or 1 teaspoon dried)
2 teaspoons fresh rosemary, minced (or 1 teaspoon dried)
1 teaspoon chicken bouillon seasoning
½ teaspoon salt, plus more to taste
½ teaspoon paprika
½ teaspoon adobo seasoning
½ teaspoon black pepper
¼ cup all-purpose flour
1½ cups uncooked orzo pasta
3 cups chicken broth, plus more as needed
1 cup heavy cream or half-and-half
2 cups cooked chicken, shredded or chopped
½–1 cup frozen peas or mixed vegetables
Fresh parsley, chopped, for garnish
Grated Parmesan cheese (optional)
Instructions
1. Sauté the Vegetables: Melt butter in a large, deep skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until softened.
2. Add the Seasonings: Stir in garlic powder, thyme, rosemary, chicken bouillon, salt, paprika, adobo seasoning, and black pepper. Cook for 1 minute until fragrant.
3. Make the Roux: Sprinkle flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
4. Cook the Orzo: Add uncooked orzo and stir to combine. Gradually pour in chicken broth while stirring. Bring to a gentle simmer and cook uncovered for approximately 10 minutes, stirring frequently, until the orzo is tender and most of the liquid is absorbed. Add extra broth if needed.
5. Add Cream and Chicken: Reduce heat to medium-low. Stir in heavy cream and shredded cooked chicken. Cook for 2–3 minutes until heated through and creamy.
6. Add the Peas: Stir in frozen peas or mixed vegetables. Cook for another 1–2 minutes until heated through. Taste and adjust seasonings.
7. Garnish and Serve: Remove from heat. Garnish with chopped fresh parsley and optional Parmesan cheese. Serve warm with biscuits or a fresh green salad.
Notes
Rotisserie Chicken: Use shredded rotisserie chicken to save preparation time.
Creamier Texture: Add extra chicken broth if the orzo becomes too thick.
Lighter Option: Substitute half-and-half for heavy cream.
Extra Vegetables: Add frozen corn, green beans, mushrooms, or spinach.
Cheesy Variation: Stir in ¼–½ cup freshly grated Parmesan cheese.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating: Reheat gently with a splash of broth or milk to restore creaminess.
Make Ahead: Chop vegetables and prepare chicken in advance. Cook the orzo fresh for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (approximately 1½ cups)
- Calories: 495 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 125 mg