This Chicken Pot Pie Orzo takes all the comforting flavors of a classic pot pie and transforms them into a creamy, one-pot pasta dish. It is a hearty meal packed with tender vegetables, savory shredded chicken, and orzo pasta, all enveloped in a rich, cheesy sauce.
With a velvety texture and the nostalgic taste of thyme and butter, this dish is the ultimate cozy dinner for a chilly night.
Recipe Details
- Flavor Profile: It captures the savory, herb-infused taste of traditional chicken pot pie filling, enhanced by nutty parmesan cheese and rich cream.
- Texture: The orzo cooks down into a risotto-style consistency that is thick, creamy, and loaded with tender chunks of chicken and vegetables.
- Time: 15 minutes prep, 25 minutes cook time.
- Difficulty: Easy. Everything cooks in a single Dutch oven, making cleanup a breeze.
What You’ll Need
To make this recipe, you will need a large heavy-bottomed pot or Dutch oven with a lid to simmer the orzo evenly. The ingredient list relies on convenient staples like rotisserie chicken and frozen vegetables, paired with fresh aromatics and rich dairy to create the sauce.
Ingredient Notes
- Orzo Pasta – This small, rice-shaped pasta releases starch as it cooks, helping to thicken the sauce naturally.
- Rotisserie Chicken – Using shredded rotisserie chicken makes this recipe incredibly fast and adds savory flavor.
- Frozen Peas and Carrots – A classic pot pie staple. Thaw them before cooking so they don’t lower the temperature of the pan too much.
- Heavy Whipping Cream – This provides the luscious, velvety texture that mimics a slow-cooked pot pie filling.
- Chicken Broth – Use a good quality broth as it forms the base flavor for the pasta.
- Dried Thyme – This herb is essential for achieving that signature “pot pie” taste.
- Parmesan Cheese – Freshly grated parmesan adds a salty, savory kick and helps bind the sauce together.
Add-ins and Substitutions
- Herbs – Fresh parsley or rosemary can be added along with the thyme for more herbal complexity.
- Vegetables – Corn kernels or diced green beans are great additions if you want to pack in more veggies.
- Protein – Leftover roasted turkey is a perfect substitute for the chicken.
How to Make Chicken Pot Pie Orzo
- Sauté Veggies: In a large heavy-bottomed pot with a lid or Dutch oven, melt 1 tablespoon of the butter over medium heat. Add the diced onion and finely diced celery. Cook for 4 to 5 minutes, until softened.
- Add Peas and Garlic: Add the thawed peas and diced carrots blend and cook for 2 to 3 minutes until warmed through. Stir in the minced garlic and cook for 1 more minute.
- Toast Orzo: Add the remaining 2 tablespoons of butter and the uncooked orzo pasta. Stir to coat and lightly toast the orzo until it just starts to turn golden, about 2–3 minutes, stirring frequently.
- Simmer: Pour in the chicken broth and bring the mixture to a simmer. Once simmering, cover the pot with a lid and reduce the heat to low. Cook for about 10 to 12 minutes, stirring occasionally to prevent sticking, until the orzo is mostly tender and most of the liquid is absorbed.
- Add Cream and Chicken: Stir in the shredded rotisserie chicken and heavy whipping cream. Cover again and cook for another 3 to 4 minutes, until everything is heated through and the orzo is fully cooked.
- Finish: Remove from heat. Stir in the grated parmesan cheese, kosher salt, black pepper, dried thyme, and red pepper flakes (if using).
- Rest and Serve: If the mixture seems too loose, let it sit uncovered for 2–3 minutes, stirring occasionally, until it thickens. If it is too thick, add a splash of warm broth or cream to loosen it. Serve warm, garnished with chopped parsley and extra grated parmesan.
Pro Tip: Toasting the orzo with butter before adding the liquid adds a subtle nutty flavor and helps the pasta hold its shape better during the simmering process, preventing it from becoming mushy.
Recipe Tips
- Stir Frequently: Orzo tends to stick to the bottom of the pot because of its high starch content. Make sure to stir occasionally while it simmers covered.
- Thaw Vegetables: Thawing the frozen peas and carrots prevents them from releasing excess water into the dish and ensures they cook evenly with the aromatics.
- Salt to Taste: Depending on the saltiness of your broth and rotisserie chicken, you may need to adjust the salt level at the end. Taste before serving.
FAQs
- Can I use milk instead of cream? Heavy cream is recommended for the best texture. If you use milk, the sauce will be thinner and less rich, but it will still work.
- Why is my sauce runny? Orzo dishes thicken significantly as they cool. Let the pot sit off the heat for a few minutes and the starch will firm up the sauce.
- Can I use uncooked chicken? This recipe is designed for cooked chicken. If you have raw chicken, cut it into bite-sized pieces and sauté it fully in step 1 before adding the onions.
Serving Suggestions
- Bread: Serve with a flaky biscuit or crusty bread to mimic the “pie crust” element.
- Salad: A crisp green salad with vinaigrette cuts through the richness of the creamy sauce.
- Roasted Veggies: A side of roasted asparagus or broccoli pairs well with the creamy pasta.
Make This Recipe in Advance
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: The orzo will absorb the sauce as it sits in the fridge. When reheating on the stove or in the microwave, add a splash of broth or water to bring back the creamy consistency.
Chicken Pot Pie Orzo
- Total Time: 40 minutes
- Yield: 4 Servings 1x
Description
This Chicken Pot Pie Orzo takes all the comforting flavors of a classic pot pie and transforms them into a creamy, one-pot pasta dish. It is a hearty meal packed with tender vegetables, savory shredded chicken, and orzo pasta, all enveloped in a rich, cheesy sauce. With a velvety texture and the nostalgic taste of thyme and butter, this dish is the ultimate cozy dinner for a chilly night.
Ingredients
- 3 tablespoons unsalted butter, divided
- 1 large yellow onion, diced
- 1 rib celery, finely diced
- 1 cup frozen peas and diced carrots blend (thawed)
- 1 teaspoon garlic, minced
- 1 1/2 cups uncooked orzo pasta
- 3 cups chicken broth
- 2 cups rotisserie chicken, shredded
- 1 cup heavy whipping cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Fresh chopped parsley (for garnish)
Instructions
Sauté the Veggies
In a large Dutch oven or heavy-bottomed pot, melt 1 tablespoon of the butter over medium heat. Add the diced onion and finely diced celery. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and aromatic.
Add Peas and Garlic
Stir in the thawed peas and carrots blend and cook for 2 to 3 minutes until warmed through. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
Toast the Orzo
Add the remaining 2 tablespoons of butter and the uncooked orzo pasta to the pot. Stir well to coat the grains in the fat. Lightly toast the orzo for 2–3 minutes until it smells nutty and just starts to turn golden.
Simmer the Pasta
Pour in the chicken broth and bring the mixture to a steady simmer. Once bubbling, reduce the heat to low and cover the pot with a lid. Cook for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the orzo is tender and most of the liquid is absorbed.
Make it Creamy
Stir in the shredded rotisserie chicken and the heavy whipping cream. Cover the pot again and cook for an additional 3 to 4 minutes until the chicken is heated through and the sauce is bubbling.
Finish and Season
Remove the pot from the heat. Stir in the grated Parmesan cheese, kosher salt, black pepper, dried thyme, and red pepper flakes (if using).
Rest and Serve
Let the pot sit uncovered for 2–3 minutes. The sauce will thicken significantly as it cools slightly. If it becomes too thick, stir in a splash of warm broth. Garnish with fresh chopped parsley and extra Parmesan before serving.
Notes
Toasting is Key: Do not skip the step of toasting the orzo in butter. This helps the pasta hold its shape during simmering and adds a depth of flavor that mimics a pie crust.
Sauce Consistency: Orzo releases a lot of starch. If the sauce looks runny immediately after cooking, just let it rest off the heat for 5 minutes; it will set into a thick, creamy consistency.
Thaw the Veggies: Ensure your frozen peas and carrots are thawed (or rinse them under warm water) before adding them. This prevents the pot temperature from dropping drastically and ensures even cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 790
- Sugar: 4g
- Sodium: 1250mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 175mg
Keywords: chicken pot pie orzo, creamy chicken pasta, one pot chicken dinner, comfort food recipes, rotisserie chicken ideas, easy weeknight meals, savory orzo recipe
