Creamy Chicken Pot Pie Orzo Recipe

Creamy Chicken Pot Pie Orzo brings all the cozy flavors of traditional chicken pot pie to your dinner table without the fuss of making pastry. I discovered this recipe on a particularly busy Tuesday evening when my grandkids were visiting and I needed something hearty but quick.

There’s something magical about the way that first bite takes you back to Sunday dinners at Grandma’s farm – the same tender chicken, those familiar vegetables swimming in silky cream sauce, but instead of waiting for a pie crust to bake, you’re twirling orzo on your fork. The kitchen fills with that unmistakable aroma of butter, herbs, and chicken broth simmering together, and suddenly everyone’s gathered around asking when dinner will be ready. This one-skillet wonder has become my go-to when I want to wrap my family in comfort without spending hours in the kitchen.

What Makes This Chicken Pot Pie Orzo So Special

I’ve been making chicken pot pie for over forty years, and while I’ll always love the classic version, this orzo adaptation has earned a permanent spot in my weeknight rotation. It delivers everything we crave about pot pie – that creamy, herb-flecked filling studded with vegetables – but comes together in a fraction of the time.

Here’s why this recipe works every time:

• Uses simple pantry staples you likely have on hand, no specialty ingredients required
• Comes together in about 30 minutes, perfect for busy weeknights when time is precious
• Creates one-pot convenience with minimal cleanup, just a skillet and pasta pot
• Delivers restaurant-quality creaminess using a classic roux technique I learned from my mother
• Adapts beautifully to whatever vegetables you have in your crisper drawer
• Offers 30 grams of protein per serving to keep everyone satisfied until morning

I’ve found that rotisserie chicken makes this even faster on those evenings when you’re racing the clock. My daughter swears by adding frozen peas in the last minute of cooking – they pop with color and sweetness against the rich, savory sauce.

Ingredient Spotlight

Boneless Skinless Chicken Breasts form the protein foundation of this dish, and I always season them generously before cooking to build flavor from the start. When diced into bite-sized pieces, they distribute evenly throughout the orzo, ensuring every forkful has tender chicken.

Orzo Pasta is the genius swap that makes this recipe weeknight-friendly – these rice-shaped pasta pearls cook in just 8 to 10 minutes and absorb the creamy sauce beautifully. In my kitchen, I prefer cooking orzo until just al dente since it continues softening slightly when mixed with the hot sauce.

Butter and Olive Oil work together to create the flavor base, with butter adding richness while olive oil prevents burning when you sauté the vegetables. This combination has been my secret for decades when building sauces that taste like you simmered them for hours.

Celery, Carrots, and Onion are the classic mirepoix trio that Grandma always used in her pot pies – they provide sweetness, earthiness, and aromatic depth that makes the whole house smell like home. I dice mine finely so they soften quickly and blend seamlessly into each bite.

All-Purpose Flour thickens the sauce through a simple roux technique, and stirring it constantly for 2 to 3 minutes cooks out that raw flour taste that would otherwise make your sauce taste flat. Betty always says patience during this step makes the difference between good and spectacular.

Chicken Broth and Heavy Whipping Cream combine to create that signature pot pie sauce – rich, velvety, and just begging to be soaked up by tender orzo. I’ve learned that using quality broth makes a noticeable difference in the final flavor, so choose one that tastes good enough to sip on its own.

Chicken Bouillon Powder intensifies the savory depth without adding extra liquid, a trick I picked up from my grandmother who always kept a jar in her pantry. Just a teaspoon transforms the sauce from good to “Is there more?” territory.

How to Make Creamy Chicken Pot Pie Orzo

Step 1. Start by cooking your orzo according to package directions until al dente – I’ve found that slightly undercooking it by one minute prevents mushiness when you toss it with the hot sauce later. Drain and set aside while you prepare the rest.

Step 2. Season the chicken breasts all over with onion powder, garlic powder, paprika, salt, and pepper, then cook them in a splash of olive oil over medium-high heat until they reach 165°F internally. After years of making this, I’ve learned that letting the chicken rest for five minutes before dicing makes it juicier and easier to cut.

Step 3. In your large skillet, melt the butter with olive oil over medium-high heat, then add your finely diced onion, carrots, and celery. Betty’s tip: Sauté these vegetables for 4 to 5 minutes until they start to soften and become fragrant – you’ll smell that sweet, aromatic shift.

Step 4. Reduce the heat to low and sprinkle the flour evenly over the vegetables, whisking continuously to form a smooth paste. The key I discovered is making sure every vegetable piece gets coated with flour before moving to the next step.

Step 5. Continue stirring the roux constantly for 2 to 3 minutes – this step cooks out the raw flour taste and creates that nutty, toasted foundation that makes the sauce so rich. I set a timer because it’s easy to rush this part, but patience here pays off tremendously.

Step 6. Gradually pour in the chicken broth and heavy cream while whisking vigorously to prevent lumps, then add the chicken bouillon powder. Through trial and error, I learned that adding liquid slowly while whisking creates the silkiest sauce – no lumps, just pure creaminess.

Step 7. Stir in your diced chicken and let everything simmer gently until the sauce thickens to coat the back of a spoon. My family prefers when I let it simmer for about 3 to 4 minutes, which concentrates the flavors and creates that perfect creamy consistency.

Step 8. Finally, fold in the cooked orzo pasta, stirring until every piece is coated in that luscious pot pie sauce. Serve immediately while it’s steaming hot, and watch plates empty faster than you can say “seconds, please.”

Keeping This Chicken Pot Pie Orzo Fresh

I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 3 days. The orzo absorbs some of the sauce as it sits, so you might want to add a splash of chicken broth or cream when reheating to loosen it back up.

Betty’s freezing method works well for this recipe if you want to make it ahead for busy weeks. Portion the cooled dish into freezer-safe containers, leaving a bit of space at the top for expansion, and freeze for up to 3 months. I’ve found that labeling with the date and reheating instructions saves confusion on hectic evenings.

For the best texture, I reheat by transferring the orzo to a skillet over low heat, adding a few tablespoons of broth or cream to restore creaminess. Stir frequently until heated through – the stovetop method keeps everything creamy and prevents the dry edges you sometimes get with microwaving. If you’re in a hurry, the microwave works fine, just cover the dish and heat in 1-minute intervals, stirring between each to distribute heat evenly.

Perfect Partners for Chicken Pot Pie Orzo

• Simple Green Salad with Lemon Vinaigrette cuts through the richness beautifully, offering crisp, bright contrast to the creamy orzo. I toss mine with mixed greens, cucumber, and cherry tomatoes for color and crunch.
• Roasted Green Beans with Garlic add a pop of color and that slightly charred flavor that complements the mellow creaminess of the main dish. My grandkids devour these when I roast them until they get crispy edges.
• Buttery Dinner Rolls are essential for sopping up every last bit of that incredible sauce – no one leaves the table until the skillet is spotless. These pair wonderfully with the creamy texture.
• Steamed Broccoli Florets provide nutritious bulk and a slight bitterness that balances the rich sauce perfectly. Betty always served a green vegetable alongside creamy dishes, and this pairing honors that tradition.
• Classic Coleslaw brings welcome crunch and acidity to the plate, especially if you dress it with a tangy vinegar-based dressing. The cool, crisp slaw refreshes your palate between bites of warm, comforting orzo.
• Garlic Bread turns this into an even heartier meal and gives everyone something to nibble while you finish plating. I brush mine with butter, garlic, and a sprinkle of parsley before toasting until golden.

If you’re looking for more comfort food inspiration, try my Chicken Pot Pie Soup for a lighter take on these classic flavors, or my Chicken and Dumplings for another hearty family favorite. For a twist on creamy pasta dishes, my Sun-Dried Tomato Chicken Orzo offers Mediterranean flavors, while Chicken Sausage Broccoli Orzo adds a protein boost.

FAQs

Creamy Chicken Pot Pie Orzo

This Creamy Chicken Pot Pie Orzo recipe combines tender, seasoned chicken and sautéed vegetables with a luscious creamy sauce, all tossed with perfectly cooked orzo pasta for a quick and comforting meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 boneless skinless chicken breasts cooked and diced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and black pepper to taste
• 1 tablespoon olive oil for cooking chicken
• 2 celery stalks finely diced
• 2 carrots finely diced
• 1/2 yellow onion finely diced
• 5 tablespoons butter
• 1 tablespoon olive oil for sauce
• 1/3 cup all purpose flour
• 2 cups chicken broth
• 1/2 cup heavy whipping cream
• 1 teaspoon chicken bouillon powder
• 8 ounces orzo pasta

Equipment

• large skillet
• Pot for pasta
• whisk

Method

 

1. Cook the orzo pasta according to package instructions until al dente, then drain and set aside.
2. Season the chicken breasts with onion powder, garlic powder, paprika, salt, and black pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken until it reaches an internal temperature of 165°F (74°C). Dice the cooked chicken into bite-sized pieces.
3. In a large skillet over medium-high heat, combine the butter and olive oil. Once the butter has melted, add the finely diced onion, carrots, and celery. Sauté for 4 to 5 minutes until they start to soften.
4. Reduce the heat to low, sprinkle the all-purpose flour evenly over the vegetables, and whisk continuously to form a smooth paste or roux.
5. Continue stirring the roux constantly for 2 to 3 minutes to cook out the raw flour taste.
6. Gradually pour in the chicken broth and heavy whipping cream, whisking to combine. Add the chicken bouillon powder and continue whisking until the mixture is smooth with no lumps and begins to thicken into a creamy sauce.
7. Add the diced chicken to the skillet, stirring to incorporate it into the creamy sauce. Allow the mixture to simmer gently until it reaches the desired thickness.
8. Stir in the cooked and drained orzo pasta until evenly combined. Serve immediately and enjoy.

Notes

Use low-sodium chicken broth to reduce overall salt content if preferred. For a lighter version, substitute heavy cream with half-and-half or whole milk. Can use rotisserie chicken for a shortcut. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.