Creamy Chicken Pot Pie Orzo Recipe | One-Pan Comfort Food with Pasta & Veggies
This Creamy Chicken Pot Pie Orzo is a comforting, one-skillet meal that combines the heartiness of chicken pot pie with the creamy texture of orzo pasta. Tender chicken, sautéed vegetables, and herbs are simmered in a rich, velvety sauce with perfectly cooked orzo for a dish that’s cozy, satisfying, and easy to make. It’s everything you love about pot pie—without the crust and with way less fuss. Perfect for weeknight dinners, meal prep, or chilly evenings.
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
Main Ingredients:
- 1 lb cooked chicken (shredded or diced)
- 1 cup orzo pasta
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced carrots
- ½ cup peas
- ½ cup celery (optional)
- 2 cups chicken broth
- 1 cup milk or half-and-half
- ½ cup grated Parmesan cheese
- 1 tsp thyme
- Salt and pepper to taste
Optional Add-ins:
- Mushrooms, corn, fresh parsley, cream cheese
Instructions
- Sauté Aromatics: Melt butter in a large skillet over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5–6 minutes.
- Add Orzo: Stir in orzo and toast for 1–2 minutes to enhance flavor.
- Pour Liquids: Add chicken broth, milk, thyme, salt, and pepper. Stir well.
- Simmer: Cook uncovered for 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Add Chicken & Peas: Stir in cooked chicken and peas. Simmer for 2–3 minutes until heated through.
- Finish: Stir in Parmesan cheese and optional cream cheese. Let sit for 5 minutes to thicken.
- Serve: Garnish with parsley and cracked pepper. Serve warm.
Notes
- Protein Swaps: Use turkey, ham, or tofu.
- Dairy-Free: Substitute oat or coconut milk and skip cheese.
- Vegetarian: Replace chicken with chickpeas or mushrooms.
- Flavor Twists: Add rosemary, sage, or a splash of white wine.
- Hybrid Pot Pie: Top with puff pastry squares and bake briefly.
- Serving Ideas: Pair with salad, garlic bread, or roasted veggies.
- Storage: Refrigerate up to 4 days; freeze up to 2 months.
- Reheat Tip: Add splash of broth and fresh cheese when reheating.
- Avoid Mistakes: Don’t overcook orzo, stir often, and season well.