I can’t think of a single dinner that feels more like a hug than chicken pot pie. The smell of buttery crust and savory filling takes me back to my mamá’s kitchen in Texas, where Sundays were for slow cooking and storytelling. But let’s be honest—between work, errands, and keeping up with my five kids, making a full pie from scratch isn’t always possible.
That’s why I fell in love with Creamy Chicken Pot Pie Orzo—all the classic flavors of the original, but in a one-pan, 30-minute pasta dish. No rolling dough. No waiting for the oven. Just tender chicken, creamy sauce, tender orzo, and the cozy mix of peas, carrots, and herbs that tastes like home.
What is Creamy Chicken Pot Pie Orzo?
It’s a skillet dinner that transforms the filling of a traditional chicken pot pie into a creamy, hearty pasta. The orzo soaks up the broth and cream, creating a silky base, while the chicken and vegetables deliver comfort in every bite.
Why You’ll Love This Creamy Chicken Pot Pie Orzo
- All the comfort, none of the fuss: No pie crust required.
- One-pan wonder: Minimal cleanup.
- Ready in 30 minutes: Perfect for busy weeknights.
- Family-approved: Kids and adults alike love it.
- Freezer-friendly: Make ahead for stress-free dinners.
Tips for Making the Best Creamy Chicken Pot Pie Orzo
- Use rotisserie chicken for speed.
- Sauté vegetables until just tender before adding liquid.
- Don’t overcook the orzo—it should be creamy, not mushy.
- Add herbs at the end to keep flavors fresh.
- Stir frequently as the orzo cooks to prevent sticking.
How to Make Creamy Chicken Pot Pie Orzo
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup diced carrots
- 1 cup frozen peas
- ½ cup diced celery
- ½ cup diced onion
- 2 cloves garlic, minced
- 1½ cups dry orzo pasta
- 4 cups low-sodium chicken broth
- 1 cup shredded cooked chicken (rotisserie works great)
- 1 cup heavy cream or half-and-half
- 1 tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt (or to taste)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Sauté the veggies
In a large skillet, melt butter with olive oil over medium heat. Add carrots, celery, onion, and garlic. Sauté for 4–5 minutes until softened. - Toast the orzo
Add orzo to the skillet and toast for 1–2 minutes, stirring constantly. - Simmer
Pour in chicken broth, thyme, salt, and pepper. Bring to a simmer and cook until orzo is almost tender, about 8 minutes. - Add chicken and peas
Stir in shredded chicken and frozen peas. Cook for 2–3 minutes more. - Finish with cream
Lower heat and stir in cream until sauce is silky. Cook for 1–2 minutes until heated through. - Serve
Garnish with fresh parsley and serve warm.
You Must Know
- Toasting orzo adds depth to the flavor.
- Heavy cream gives the silkiest texture.
- Fresh herbs make the dish taste like it’s been simmering all day.
Top Tips for Perfecting This Dish
- Use whole-wheat orzo for extra fiber.
- Add a splash of lemon juice for brightness.
- Swap in turkey for chicken after the holidays.
Storing and Reheating Tips
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop with a splash of broth or milk.
- Freeze for up to 2 months; thaw before reheating.
Helpful Notes
- This is a complete meal on its own but pairs well with a crisp side salad.
- Can be made dairy-free using coconut cream.
- Great way to use up leftover vegetables.
Tips from Well-Known Chefs
- Ina Garten: Always season in layers for the best flavor.
- Jamie Oliver: Let creamy dishes rest for a minute before serving—flavors meld beautifully.
Common Mistakes to Avoid
- Letting the orzo sit without stirring—it can stick quickly.
- Adding peas too early—they’ll lose their bright color.
- Using too much broth—aim for creamy, not soupy.
FAQs
Can I make this gluten-free?
Yes, use gluten-free orzo or rice-shaped pasta.
Can I make it ahead?
Yes, it reheats well—just add a splash of broth.
Can I use frozen vegetables?
Absolutely—just sauté a minute longer to remove excess water.
Tools You’ll Need
- Large skillet with lid
- Wooden spoon
- Measuring cups & spoons
- Sharp knife & cutting board
Conclusion
Creamy Chicken Pot Pie Orzo delivers classic pot pie comfort without the crust, the wait, or the mess. It’s weeknight-friendly, family-approved, and endlessly adaptable.
Print
Creamy Chicken Pot Pie Orzo
- Total Time: 30
- Yield: 4 1x
Description
Creamy Chicken Pot Pie Orzo delivers the cozy flavors of a traditional pot pie in a quick, one-pan pasta dish. With tender chicken, creamy sauce, and fresh vegetables, it’s ready in just 30 minutes and perfect for weeknight dinners.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup diced carrots
- 1 cup frozen peas
- ½ cup diced celery
- ½ cup diced onion
- 2 cloves garlic, minced
- 1½ cups dry orzo pasta
- 4 cups low-sodium chicken broth
- 1 cup shredded cooked chicken
- 1 cup heavy cream or half-and-half
- 1 tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt (or to taste)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, melt butter with olive oil over medium heat. Add carrots, celery, onion, and garlic. Sauté for 4–5 minutes until softened.
- Add orzo and toast for 1–2 minutes, stirring constantly.
- Pour in chicken broth, thyme, salt, and pepper. Bring to a simmer and cook until orzo is almost tender, about 8 minutes.
- Stir in shredded chicken and frozen peas. Cook for 2–3 minutes more.
- Reduce heat and stir in cream until sauce is silky. Cook for 1–2 minutes until heated through.
- Garnish with parsley and serve warm.
Notes
Use rotisserie chicken for convenience. Stir frequently while cooking orzo to prevent sticking. For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 510
- Sugar: 6
- Sodium: 740
- Fat: 24
- Saturated Fat: 13
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 4
- Protein: 26
- Cholesterol: 85
Keywords: creamy chicken pot pie orzo, chicken pasta dinner, one-pan chicken recipe
