Go Back

Chicken Pot Pie Orzo

Chicken Pot Pie Orzo is a creamy one-pot orzo dinner with shredded chicken, peas, carrots, and celery in a thick, pot pie-style sauce. Cook the orzo directly in the broth for a tender, al dente bite and spoonable texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Chicken Pot Pie Orzo
  • 1.5 cup orzo pasta uncooked
  • 2 cup cooked chicken shredded
  • 1 cup frozen peas
  • 2 carrots finely diced
  • 2 celery diced
  • 1 onion diced
  • 4 clove garlic minced
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp fresh thyme
  • 0.5 tsp garlic powder
  • salt to taste
  • black pepper to taste
  • 1 fresh parsley for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the unsalted butter in a large Dutch oven, then sauté the onion, carrots, and celery for 5 minutes until slightly softened and fragrant. Keep the heat at medium so the aromatics sizzle without browning too hard.
Build the roux and flavor
  1. Add the garlic, fresh thyme, and garlic powder, then whisk in the all-purpose flour and cook for 1 minute. The mixture should look smooth and smell toasty but not dark.
Simmer the sauce
  1. Gradually whisk in the chicken broth and heavy cream, then bring the mixture to a simmer. Scrape the bottom so the sauce thickens evenly.
Cook the orzo
  1. Add the uncooked orzo to the simmering pot and cook for 10–12 minutes, stirring frequently, until al dente. Make sure the liquid stays actively bubbling for even cooking.
Finish with chicken and peas
  1. Stir in the shredded cooked chicken and frozen peas, then cook for 3 minutes until heated through. The peas should turn bright green and tender.
Season and serve
  1. Season with salt and black pepper to taste, then top with fresh parsley right before serving. The surface should look glossy and thick like pot pie filling.

Notes

Pro tip: Stir more often during the orzo step (especially after 8 minutes) to prevent sticking and to help the sauce reach a thick, pot pie-like consistency. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing is not recommended because cream-based orzo can become grainy after thawing. For a lighter option, swap heavy cream for half-and-half and use slightly less broth to keep the sauce thick enough.