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Chicken Pot Pie Orzo

Chicken pot pie orzo is a creamy one-pot orzo meal with shredded chicken, peas, carrots, and celery in a rich, pot pie–style sauce. Cook until the orzo is al dente, then finish with fresh parsley and pepper for a comforting dinner texture.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Orzo and filling
  • 1.5 cup orzo pasta uncooked
  • 2 cooked chicken shredded
  • 1 cup frozen peas
  • 2 carrots finely diced
  • 2 celery diced
  • 1 onion diced
  • 4 garlic minced
Creamy pot pie sauce
  • 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
  • 1 fresh parsley for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the unsalted butter in a large pot, then sauté the onion, carrots, and celery for 5 minutes until glossy and starting to soften.
  2. Add the minced garlic, fresh thyme, and garlic powder, then whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste.
Build the creamy base
  1. Gradually add the chicken broth and heavy cream, then bring the mixture to a simmer and keep it gently bubbling.
  2. Stir in the uncooked orzo and cook for 10-12 minutes, stirring frequently, until the orzo is al dente.
Finish like chicken pot pie
  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, then top with fresh parsley for serving.

Notes

For best texture, keep the heat at a steady simmer while the orzo cooks and stir often so it stays creamy and not gummy. Refrigerate leftovers in a sealed container up to 3 days; reheat gently with a splash of broth or cream. Freezing is not recommended because the orzo can soften on thawing. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly thinner).