Creamy Chicken Pot Pie Orzo
Chicken Pot Pie Orzo is an easy one-pan dinner made with tender chicken, creamy orzo, carrots, celery, peas, and Parmesan for all the comforting flavors of classic chicken pot pie in about 30 minutes. Instead of making a traditional pot pie with a crust, everything cooks together in one skillet for a creamy, cozy dinner that’s perfect for busy weeknights.
Using rotisserie chicken keeps this recipe quick and easy, while cooking the orzo directly in the chicken broth gives it tons of flavor and helps create that rich, creamy texture. It’s hearty enough to serve as a complete meal and uses simple ingredients that my family already loves.
If you love easy comfort food dinners, try my [Creamy One Pot Beef and Shells], [Skillet Lasagna], or [Dump and Bake No Boil Spaghetti] next. They’re all simple, family-friendly recipes that make getting dinner on the table a little easier.
Why You’ll Love This Chicken Pot Pie Orzo
This creamy chicken orzo has everything you love about chicken pot pie transformed into an easy one-pan pasta dinner.
- One-pan dinner: Everything cooks together, which means fewer dishes.
- Ready in about 30 minutes: Perfect for busy weeknights.
- Uses rotisserie chicken: One of my favorite shortcuts for getting dinner on the table quickly.
- Creamy without heavy cream: Milk, Parmesan, butter, and the starch from the orzo create the creamy consistency.
- Family-friendly: It’s filled with familiar chicken pot pie flavors without anything too complicated.
- Great for leftovers: The flavors are just as delicious the next day.
Ingredients You’ll Need
Here are the simple ingredients you’ll need to make chicken pot pie orzo. Exact measurements are included in the recipe card below.
- Salted butter: Adds richness and helps give the finished orzo that classic comforting pot pie flavor.
- Olive oil: Used with the butter to sauté the vegetables.
- Sweet onion: Finely chop the onion so it blends into the creamy sauce.
- Garlic: Fresh garlic adds lots of flavor to the base of the dish.
- Carrots: Shredded carrots cook quickly, but finely chopped carrots work too.
- Celery: Gives the dish that unmistakable chicken pot pie flavor.
- Frozen peas: No need to thaw them first.
- Dried thyme: A simple herb that pairs perfectly with chicken and vegetables.
- Orzo: This small rice-shaped pasta cooks directly in the broth.
- Chicken broth: Cooking the orzo in broth instead of water gives it much more flavor.
- Rotisserie chicken: Shredded or chopped cooked chicken makes this recipe incredibly easy.
- Milk: Creates the creamy pot pie-inspired sauce without needing heavy cream.
- Parmigiano-Reggiano: Freshly grated cheese melts into the pasta and helps thicken the sauce.
- Salt and black pepper: Add to taste at the end.
How to Make Chicken Pot Pie Orzo
Step 1: Sauté the Onion
Heat the olive oil with 2 tablespoons of the butter in a large deep skillet or braiser over medium heat.
Add the finely chopped onion with a small pinch of salt. Cook for about 4–5 minutes, stirring occasionally, until the onion has softened.
Step 2: Add the Vegetables
Stir in the garlic, carrots, celery, frozen peas, and dried thyme.
Cook for another 3–4 minutes, stirring occasionally, until the vegetables begin to soften and the garlic is fragrant.
Step 3: Cook the Orzo
Pour the uncooked orzo into the skillet and stir it through the vegetables.
Add the chicken broth and stir everything together. Bring the mixture to a gentle simmer, cover, and cook for about 6 minutes.
Give the orzo a stir once or twice if needed so it doesn’t stick to the bottom of the pan.
Step 4: Add the Chicken and Milk
Remove the lid and stir in the shredded rotisserie chicken and milk.
Cover the skillet again and continue cooking for about 4–5 minutes, or until the orzo is tender but still has a slight bite.
Step 5: Make It Creamy
Remove the lid and check the consistency. If there is still quite a bit of liquid in the skillet, continue cooking uncovered for another minute or two.
Keep in mind that the sauce will continue to thicken as the orzo rests.
Step 6: Finish With Parmesan
Remove the skillet from the heat and stir in the freshly grated Parmesan.
Season with salt and freshly cracked black pepper to taste.
Let the chicken pot pie orzo sit for a few minutes before serving. The sauce will become even creamier as it rests.
Watch How to Make It
Expert Tips for the Best Creamy Chicken Orzo
- Don’t overcook the orzo. It continues absorbing liquid as it sits, so remove it from the heat once it’s just al dente.
- Stir the orzo occasionally. Orzo can settle on the bottom of the skillet and stick as it cooks.
- Use freshly grated Parmesan. It melts much more smoothly into the sauce than pre-shredded cheese.
- Don’t worry if it looks slightly loose. The sauce thickens significantly after you add the Parmesan and let the pasta rest.
- Keep extra broth nearby. If the orzo absorbs the liquid before it finishes cooking, add a small splash of broth.
- Finely chop your vegetables. Smaller pieces cook faster and give you chicken, pasta, and vegetables in every bite.
Easy Variations
This recipe is easy to adjust depending on what you already have in your refrigerator.
- Add corn: Stir in frozen corn along with the peas for a slightly sweeter flavor.
- Use leftover chicken: Any cooked shredded or chopped chicken works in place of rotisserie chicken.
- Add mushrooms: Sauté sliced mushrooms with the onion before adding the remaining vegetables.
- Make it extra creamy: Replace some of the milk with half-and-half.
- Add more herbs: Rosemary, parsley, sage, or Italian seasoning all work well with these flavors.
- Use turkey: Leftover cooked turkey is an easy substitute for the chicken.
Make Ahead and Storage
Make ahead: This dish is best served right after cooking because orzo continues to absorb liquid as it sits. You can save time by chopping the vegetables and shredding the chicken a day or two ahead.
Refrigerator: Store leftover chicken pot pie orzo in an airtight container in the refrigerator for up to 3–4 days.
Reheating: The orzo will thicken considerably once refrigerated. Add a splash of milk or chicken broth before reheating on the stovetop or in the microwave to bring back its creamy texture.
Freezing: I don’t recommend freezing this recipe. Creamy pasta dishes can change texture once frozen and thawed, and the orzo can become too soft.
Frequently Asked Questions
Why did my chicken pot pie orzo get so thick?
Orzo continues absorbing liquid even after it comes off the heat. If your leftovers become too thick, simply stir in a splash of milk or chicken broth while reheating.
Can I use raw chicken instead of rotisserie chicken?
Yes. Cut boneless, skinless chicken breasts or thighs into small pieces and cook them completely in the skillet first. Transfer the chicken to a plate, prepare the recipe as directed, and add the cooked chicken back when you add the milk.
Can I use frozen vegetables?
Absolutely. A frozen peas-and-carrots blend is a great shortcut for this recipe. You can add the frozen vegetables directly to the skillet without thawing them first.
You’ll Also Love
If you’re looking for more easy family dinners, try:
Creamy Chicken Pot Pie Orzo
Ingredients
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 large sweet onion finely chopped
- 4 cloves garlic finely minced
- 1 cup shredded or finely chopped carrots
- 1 cup finely chopped celery
- 1 cup frozen peas
- ½ teaspoon dried thyme
- 1 cup uncooked orzo
- 2 cups chicken broth
- 1 cup cooked rotisserie chicken shredded or chopped
- 1 cup milk
- ½ cup freshly grated Parmigiano-Reggiano
- Salt and black pepper to taste
Instructions
- Sauté the onion. Heat the olive oil and butter in a large deep skillet or braiser over medium heat. Add the onion with a pinch of salt and cook for 4–5 minutes, until softened.
- Cook the vegetables. Add the garlic, carrots, celery, peas, and thyme. Stir well and cook for another 3–4 minutes, until the garlic is fragrant and the vegetables begin to soften.
- Add the orzo. Stir the uncooked orzo into the vegetables until everything is evenly combined.
- Pour in the broth. Add the chicken broth and stir. Bring the mixture to a gentle simmer.
- Cover and cook. Reduce the heat if necessary, cover the skillet, and cook for about 6 minutes. Stir once or twice to prevent the orzo from sticking.
- Add the chicken and milk. Remove the lid and stir in the shredded chicken and milk.
- Finish cooking the pasta. Cover again and cook for another 4–5 minutes, or until the orzo is al dente and most of the liquid has been absorbed.
- Adjust the consistency. If the mixture still looks too loose, cook uncovered for 1–2 minutes, stirring frequently. Remember that it will continue to thicken as it rests.
- Make it creamy. Remove the skillet from the heat. Stir in the Parmesan until melted and creamy.
- Season and serve. Taste and season with salt and black pepper as needed. Let the orzo rest for 2–3 minutes before serving.
