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Chicken Pot Pie Orzo

Chicken pot pie orzo is a creamy one-pot dinner with tender orzo, shredded chicken, peas, carrots, and celery simmered in a thick, pot pie–flavored sauce. Finish with fresh parsley for a bright, savory top note and spoonable comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken pot pie orzo base
  • 1.5 cup orzo pasta
  • 2 cooked chicken Shredded.
  • 1 cup frozen peas
  • 2 carrots Finely diced.
  • 2 stalks celery Diced.
  • 1 onion Diced.
  • 4 cloves 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.
  • pepper To taste.
  • fresh parsley For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables
  1. Melt the unsalted butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes, stirring until slightly softened and glossy.
  2. Add the minced garlic, fresh thyme, and garlic powder, and whisk in the all-purpose flour; cook for 1 minute, stirring constantly, until the raw flour smell cooks off.
Build the creamy sauce
  1. Gradually add the chicken broth and heavy cream, whisking until smooth, then bring the mixture to a simmer and keep it bubbling gently.
  2. Add the uncooked orzo and simmer for 10–12 minutes, stirring frequently, until al dente and the sauce thickens enough to cling to the pasta.
Finish and season
  1. Stir in the shredded cooked chicken and frozen peas, then cook for 3 minutes until warmed through.
  2. Season with salt and pepper to taste, turn off the heat, and top with fresh parsley before serving.

Notes

Pro tip: keep stirring during the orzo simmer so the pasta cooks evenly and the sauce turns creamy instead of starchy. Store leftovers in the refrigerator up to 3 days; reheat with a splash of chicken broth or water to loosen. Freezing isn’t recommended because cream-based orzo can break and become grainy when thawed. For a lighter option, swap heavy cream for evaporated milk or a half-and-half blend for a similar texture with less fat.