Chicken Pot Pie Orzo Recipe: Creamy, Comforting, and Ready in One Pot

Welcome to your new favorite weeknight dinner. This Chicken Pot Pie Orzo Recipe combines the soul-soothing flavors of classic chicken pot pie with the delightful texture of orzo pasta, all in one single pot. If you’re searching for a meal that is both incredibly easy to make and guaranteed to get rave reviews, you’ve found it. This dish wraps you in a warm hug, delivering that rich, savory goodness you crave without any of the fuss of traditional pie crusts. It’s the perfect comfort food solution for busy evenings.

We’re transforming a beloved classic into a modern, streamlined dish. Imagine a creamy, savory sauce brimming with tender chicken, sweet carrots, peas, and corn, all mingling with perfectly cooked orzo. It’s hearty, satisfying, and comes together in under 40 minutes. Let’s dive in and make this irresistible one-pot wonder.

Why This Chicken Pot Pie Orzo Recipe is a Game-Changer

You’ll absolutely fall in love with this recipe, and here’s why. First, it’s a one-pot meal, which means cleanup is an absolute breeze. Everything from searing the chicken to simmering the sauce happens in a single Dutch oven or large pot. Second, it’s packed with classic pot pie flavor—creamy, herby, and deeply savory—but uses orzo instead of a pastry crust, making it a lighter yet equally satisfying alternative. It’s the perfect way to get your comfort food fix on a busy weeknight.

• Effortless Cleanup: With everything cooked in one pot, you can say goodbye to a sink full of dishes.
• Quick & Easy: This recipe is ready in under 40 minutes, making it ideal for any night of the week.
• Incredibly Creamy: A combination of milk, chicken broth, and parmesan creates a luxuriously smooth sauce that coats every piece of orzo.
• Customizable: Feel free to swap in your favorite vegetables or use leftover turkey instead of chicken.

Ingredients You’ll Need

This recipe uses simple, easy-to-find ingredients to create its signature creamy texture and savory flavor. Here’s what you’ll need to gather:

For the Chicken and Orzo:

• Olive Oil: For sautéing the chicken and aromatics.
• Boneless, Skinless Chicken Breasts: Cut into bite-sized pieces. You can also use chicken thighs.
• Onion, Carrots, and Celery: The classic mirepoix that forms the flavor base of our sauce.
• Garlic: Freshly minced for the best flavor.
• Dried Thyme: Adds that quintessential pot pie aroma.
• All-Purpose Flour: To thicken the sauce.
• Chicken Broth: The primary liquid for our sauce and for cooking the orzo.
• Whole Milk: Adds richness and creates a creamy consistency.
• Orzo Pasta: The star of the show! It cooks right in the sauce.
• Frozen Vegetable Medley: A simple mix of corn, peas, and green beans saves time.
• Heavy Cream: A finishing touch for extra creaminess.
• Grated Parmesan Cheese: Melts beautifully into the sauce for a savory, cheesy note.
• Salt and Black Pepper: To taste.

Step-by-Step Instructions to Make The Perfect Chicken Pot Pie Orzo

Follow these simple steps to create a dish that tastes like it simmered for hours. Remember to read through all the steps before you begin.

1. Sauté the Chicken and Vegetables

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the pot. Cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken and set it aside.

To the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes, until they begin to soften. Stir in the minced garlic and dried thyme and cook for another minute until fragrant.

2. Create the Creamy Sauce

Sprinkle the flour over the vegetables and stir continuously for about one minute to cook out the raw flour taste. This creates a roux that will thicken our sauce. Slowly pour in the chicken broth while whisking to prevent lumps. Then, whisk in the milk until the mixture is smooth.

3. Cook the Orzo

Bring the liquid to a simmer, then stir in the uncooked orzo. Reduce the heat to medium-low, cover the pot, and let it simmer for 10-12 minutes, or until the orzo is al dente. Be sure to stir occasionally to prevent the orzo from sticking to the bottom of the pot.

4. Finish and Serve

Once the orzo is cooked, turn off the heat. Stir in the frozen vegetables, heavy cream, grated Parmesan cheese, and the cooked chicken. Continue to stir until the cheese is melted and the vegetables are heated through. Season with additional salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.

Expert Tips and Variations

Want to take your Chicken Pot Pie Orzo Recipe to the next level? Here are some of our favorite tips and fun variations to try.

• Make it Extra Cheesy: Stir in a cup of shredded white cheddar or Gruyère along with the Parmesan for an even richer flavor. For other cheesy comfort dishes, you might love this White Cheddar Mac and Cheese.
• Add Different Veggies: Sautéed mushrooms or frozen spinach would be fantastic additions. Add the mushrooms with the mirepoix.
• Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken. Simply shred it and stir it in at the end with the vegetables. If you love easy chicken dinners, give our Lemon Garlic Chicken Skillet a try.
• Spice it Up: For a little kick, add a pinch of red pepper flakes with the garlic and thyme. It’s amazing how a little heat can elevate a dish, just like in this Hot Honey Chicken recipe.

What to Serve with Your Orzo

This dish is a complete meal on its own, but it also pairs beautifully with a few simple sides. A crisp green salad with a vinaigrette dressing, some crusty bread for dipping into the creamy sauce, or steamed green beans would all be excellent choices.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in 30-second intervals until warm, or gently reheat on the stovetop over low heat. You may need to add a splash of milk or chicken broth to loosen the sauce as the orzo will absorb liquid as it sits.

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Can I make this Chicken Pot Pie Orzo ahead of time?

Yes, you can prepare it 1-2 days in advance. The orzo will absorb some of the liquid upon sitting, so you may need to add a splash of chicken broth or milk when reheating to restore its creamy consistency.

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Can I make this recipe gluten-free?

Yes, you can substitute the orzo with your favorite gluten-free small pasta and use a cup-for-cup gluten-free flour blend to thicken the sauce. Be sure to check your chicken broth is also gluten-free.

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Can I use frozen chicken for this recipe?

It is best to use thawed chicken. Thaw frozen chicken completely in the refrigerator before cutting it into cubes and cooking as directed to ensure it cooks evenly and gets a nice golden-brown sear.

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Can I use leftover turkey instead of chicken?

Absolutely! This is a fantastic recipe for using leftover Thanksgiving turkey. Simply skip the step of cooking the raw chicken and stir in about 3 cups of shredded cooked turkey at the end with the vegetables.

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What is the best way to store leftovers?

Store any leftover chicken pot pie orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Your New Favorite Comfort Meal

This Chicken Pot Pie Orzo Recipe is more than just a meal; it’s a comforting experience that brings everyone to the table. It’s destined to become a staple in your dinner rotation. We hope you love making and sharing it. If you do, we’d be thrilled if you shared your creation on Pinterest!

Chicken Pot Pie Orzo Recipe: Creamy, Comforting, and Ready in One Pot

This one-pot Chicken Pot Pie Orzo Recipe is the ultimate comfort food! Tender chicken, mixed vegetables, and orzo pasta in a rich, creamy sauce. A delicious and easy weeknight dinner ready in under 40 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 3 cloves garlic minced
• 1 tsp dried thyme
• 1/4 cup all-purpose flour
• 4 cups chicken broth low-sodium
• 1 cup whole milk
• 1.5 cups orzo pasta uncooked
• 1.5 cups frozen mixed vegetables (corn, peas, green beans)
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

Equipment

• 1 Large Dutch oven or pot
• 1 Cutting Board
• 1 Chef's Knife

Instructions

 

1. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper and cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Sauté for 5-6 minutes until softened. Stir in minced garlic and dried thyme and cook for 1 more minute.
3. Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in the chicken broth, then the milk, until smooth.
4. Bring the sauce to a simmer and stir in the uncooked orzo. Reduce heat to medium-low, cover, and cook for 10-12 minutes, stirring occasionally, until orzo is al dente.
5. Turn off the heat. Stir in the frozen vegetables, heavy cream, Parmesan cheese, and the cooked chicken. Stir until cheese is melted and everything is heated through. Season to taste with salt and pepper before serving.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce.