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Chicken Pot Pie Orzo

Chicken Pot Pie Orzo is a creamy one-pot version of the classic, with tender orzo cooked until al dente in a pot pie–style sauce. Shredded chicken, peas, and diced carrots and celery make it hearty, while fresh parsley finishes the top.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

orzo pasta, uncooked
  • 1.5 cup orzo pasta, uncooked
cooked chicken, shredded
  • 2 cup cooked chicken, shredded
frozen peas
  • 1 cup frozen peas
carrots, finely diced
  • 2 carrots, finely diced
celery, diced
  • 2 celery, diced
onion, diced
  • 1 onion, diced
garlic, minced
  • 4 clove garlic, minced
unsalted butter
  • 4 tbsp unsalted butter
all-purpose flour
  • 3 tbsp all-purpose flour
chicken broth
  • 3 cup chicken broth
heavy cream
  • 1 cup heavy cream
fresh thyme
  • 1 tsp fresh thyme
garlic powder
  • 0.5 tsp garlic powder
salt and pepper to taste
  • 1 salt and pepper to taste
fresh parsley for serving
  • 1 fresh parsley for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the vegetables
  1. Melt the unsalted butter in a large Dutch oven over medium heat, then sauté the onion, carrots, and celery for 5 minutes until softened with a light sheen.
Make the pot pie-style sauce
  1. Add the garlic, fresh thyme, and garlic powder, then whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste.
  2. Gradually add the chicken broth and heavy cream, then bring the mixture to a simmer so it turns smooth and thickens.
Cook the orzo and finish
  1. Add the uncooked orzo pasta and cook for 10-12 minutes, stirring frequently, until al dente.
  2. Stir in the cooked chicken and frozen peas, then cook for 3 minutes until heated through.
  3. Season with salt and pepper to taste, then top with fresh parsley for serving right before serving.

Notes

For a thicker, pot-pie-like texture, stir often while the orzo cooks so it releases starch into the creamy sauce. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of broth or cream. Freeze is not recommended because the cream may separate after thawing. For a lighter option, use half-and-half in place of heavy cream.