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Chicken Pot Pie Orzo Recipe

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3.9 from 12 reviews

Chicken Pot Pie Orzo is a comforting, creamy one-pot meal that captures all the classic flavors of chicken pot pie without the effort of making a crust. Loaded with tender veggies, shredded chicken, and orzo pasta, this easy skillet dish comes together in about 40 minutes, making it perfect for a cozy weeknight dinner.

  • Total Time: 40 minutes
  • Yield: 4-6 servings

Ingredients

Vegetables & Herbs

  • 1 small yellow onion, diced small
  • 1 cup sliced baby carrots (or 2 large carrots, peeled and diced)
  • 4 celery stalks, diced
  • 1 tsp garlic powder
  • 2 tsp fresh thyme (or 1 tsp dried)
  • 2 tsp fresh rosemary, minced (or 1 tsp dried)
  • 1/2-1 cup frozen peas (or mix of peas, corn, and green beans)
  • Fresh parsley, chopped (for garnish)

Spices & Seasonings

  • 1 tsp chicken bouillon seasoning
  • 1/2 tsp salt (plus more to taste)
  • 1/2 tsp paprika
  • 1/2 tsp adobo seasoning
  • 1/2 tsp black pepper

Other Ingredients

  • 3 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1½ cups uncooked orzo pasta
  • 3 cups chicken broth (plus more as needed)
  • 1 cup heavy cream or half & half
  • 2 cups cooked chicken, shredded or chopped (rotisserie chicken works great)
  • Parmesan (optional, for serving)

Instructions

  1. Sauté the veggies: In a deep skillet, melt the butter over medium heat. Add the diced onion, sliced carrots, and diced celery. Cook for about 5-6 minutes until the vegetables are softened.
  2. Add seasonings: Stir in the garlic powder, fresh thyme, rosemary, paprika, adobo seasoning, chicken bouillon, salt, and black pepper. Cook for 1 minute until the spices are fragrant.
  3. Make the roux: Sprinkle the flour over the vegetables and stir continuously for about 1 minute to coat and cook off the raw flour taste.
  4. Cook the orzo: Add the uncooked orzo to the skillet and stir to combine. Slowly pour in the chicken broth while stirring to prevent clumping. Bring the mixture to a simmer and cook uncovered, stirring occasionally to prevent sticking. Continue until the orzo is tender and most of the liquid has been absorbed, about 10 minutes. Add more broth as needed if the mixture becomes too thick.
  5. Add cream & chicken: Stir in the heavy cream and the cooked shredded chicken. Continue cooking for 2-3 minutes until the mixture is warmed through and creamy.
  6. Finish with veggies: Add the frozen peas or mixed vegetables and cook for another 1-2 minutes. Taste and adjust seasonings as needed.
  7. Serve: Garnish with fresh chopped parsley and serve the Chicken Pot Pie Orzo warm, optionally with warm biscuits or a side salad. Sprinkle with Parmesan if desired.

Notes

  • You can substitute rotisserie chicken with leftover cooked chicken or turkey.
  • If you prefer a thinner consistency, add extra chicken broth gradually while cooking the orzo.
  • For a dairy-free version, substitute heavy cream with coconut milk or omit it entirely and increase broth slightly.
  • Adjust seasoning to taste, especially salt and paprika, depending on your broth’s saltiness.
  • Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop or in the microwave.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/chicken-pot-pie-orzo-recipe/