Creamy Chicken Pot Pie Orzo

A modern twist on a classic comfort dish—this one-pan wonder swaps traditional pie crust for tender orzo pasta, bathing it in a rich, velvety sauce with juicy chicken and garden vegetables. Packed with flavor from a roux-based gravy, aromatic spices, and a touch of cream, it’s like chicken pot pie met creamy risotto and became best friends. Ready in under 40 minutes, it’s perfect for cozy nights, busy weeknights, or anytime you crave warmth in a bowl.

Why You’ll Love This Recipe

This isn’t just another pasta dish—it’s comfort reimagined. Inspired by homestyle chicken pot pie and Italian orzotto (orzo risotto), this version skips the baking and delivers all the creamy, savory goodness in a fraction of the time. With no crust to roll and only one skillet needed, cleanup is easy—but the flavor feels luxurious.

Perfect for:

  • Weeknight dinners with zero stress
  • Fans of chicken alfredo, stovetop casseroles, or creamy soups
  • Meal prep and freezer-friendly batches
  • Feeding hungry families or freezing portions for later

đŸ¥£ "I made this after work," said one home cook. "My kids didn’t miss the pastry—they ate three bowls!"

Ingredients

For the Chicken & Pasta Base

  • 2 boneless, skinless chicken breasts (~1 lb / 450g)
  • 8 oz (225g) orzo pasta (uncooked)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil (for cooking chicken)

For the Sautéed Veggies

  • ½ medium yellow onion, finely diced (~¾ cup)
  • 2 celery stalks, finely diced (~½ cup)
  • 2 carrots, finely diced (~½ cup)

For the Creamy Gravy Sauce

  • 5 tbsp (70g) unsalted butter
  • 1 tbsp olive oil (plus more if needed)
  • ⅓ cup (40g) all-purpose flour
  • 2 cups (480ml) chicken broth
  • ½ cup (120ml) heavy whipping cream
  • 1 tsp chicken bouillon powder (optional, for extra depth)

Optional Add-Ins & Garnishes

  • ½ cup frozen peas (add at the end)
  • ¼ cup fresh parsley or thyme, chopped
  • Extra Parmesan cheese or cracked black pepper on top

Step-by-Step Instructions

1. Cook the Orzo

  • Bring a large pot of salted water to a boil.
  • Cook orzo according to package directions until al dente (~8–10 mins).
  • Drain and set aside—do not rinse.

✅ Don’t overcook! It will simmer again in the sauce.

2. Season & Cook the Chicken

  • Pat chicken breasts dry and season both sides with onion powder, garlic powder, paprika, salt, and pepper.

In a large skillet over medium-high heat:

  • Heat 1 tbsp olive oil.
  • Add chicken and cook 6–7 minutes per side, until internal temperature reaches 165°F (74°C).
  • Remove, let rest 3–5 minutes, then dice into bite-sized pieces.

Set aside.

3. Sauté the Vegetables

Using the same skillet over medium-high heat:

  • Add butter and 1 tbsp olive oil. Once butter melts, add onion, carrots, and celery.
  • SautĂ© 4–5 minutes, stirring occasionally, until vegetables begin to soften.

4. Make the Roux

Reduce heat to low.

  • Sprinkle flour evenly over the veggies.
  • Whisk constantly for 2–3 minutes, until mixture forms a thick paste (roux) and smells nutty.

✅ Don’t rush this step —it removes raw flour taste and thickens the sauce.

5. Build the Creamy Sauce

Gradually pour in:

  • Chicken broth
  • bouillon powder
  • heavy cream

Whisk constantly as you pour to prevent lumps.

Bring to a gentle simmer and cook 3–5 minutes, stirring often, until sauce has thickened to a gravy-like consistency.

✅ Too thick? Add broth 1 tbsp at a time.
✅ Too thin? Simmer longer.

6. Combine Everything

  • Stir in diced chicken and any accumulated juices.
  • Let simmer 2–3 minutes to heat through.
  • Add drained orzo and stir gently until fully coated.

✅ Optional: Fold in frozen peas now—they’ll thaw instantly.

7. Serve Warm & Delicious

  • Remove from heat and let sit 1–2 minutes—the sauce will thicken slightly.
  • Taste and adjust seasoning with more salt, pepper, or herbs.

Serve hot, family-style right from the skillet.

Pair with:

  • A crisp green salad or coleslaw
  • Garlic bread or dinner rolls
  • Crusty baguette for dipping

✅ Leftovers? Reheat gently on the stove—the sauce only gets better!

You Must Know

  • Make your own roux —it’s the secret to a smooth, lump-free sauce.
  • Dice chicken small —ensures even distribution in every bite.
  • Use full-fat cream —low-fat versions may curdle when heated.
  • Tastes better the next day! Flavors meld beautifully overnight.
  • Freezer-friendly —cool completely and freeze up to 3 months.

Storage Tips

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat gently on the stove over medium-low heat, stirring often. Microwave works but may separate.
  • Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Chicken breasts
Thighs, rotisserie chicken, or turkey
For variation
Orzo
Ditalini, shells, or gluten-free alternative
Short pasta options
Heavy cream
Half-and-half, evaporated milk, or coconut milk
Richness alternatives
Bouillon powder
1 tsp soy sauce or miso paste
Umami substitute
Butter
Ghee or plant-based butter
Slight flavor change

Serving Suggestions

  • Serve family-style in the skillet for rustic charm.
  • Great for potlucks—bring the whole pan!
  • Double the batch and freeze half for future comfort.
  • Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in American home cooking and Mediterranean pasta traditions, this recipe celebrates how beloved classics can evolve. Found at weeknight tables, creative kitchens, and meal-prep containers alike, it honors the joy of turning simple ingredients into something deeply satisfying.

Pro Tips

  • Double the recipe? Yes—perfect for feeding a crowd. Use a larger skillet or work in batches.
  • Want more veggies? Add mushrooms, leeks, or spinach with the carrots.
  • Make ahead: Chop ingredients 1–2 days ahead. Store separately.
  • Label your dish: People will ask for the recipe.
  • Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use leftover or rotisserie chicken?
A: Absolutely! Skip cooking steps and add pre-cooked chicken when combining.

Q: Why did my sauce break?
A: Likely due to high heat or cold cream. Keep heat low and warm cream slightly before adding.

Q: Is this gluten-free?
A: Only if using GF orzo and verifying all ingredients.

Q: Can I make it in a slow cooker?
A: Yes! Sauté chicken and veggies first, then combine all except orzo. Add cooked orzo last 15 mins.

Q: Can I air fry leftovers?
A: Not the whole batch—but reheat individual portions at 350°F for 6–8 mins.

Allergy Information

Contains: dairy (butter, cream), eggs (in some processed pastas), wheat (in orzo, flour).
Gluten-free option: Use certified GF orzo and flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed broths and pastas.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

  • Calories: 420
  • Fat: 22g
  • Saturated Fat: 10g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Sugar: 4g
  • Protein: 24g
  • Sodium: 780mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

This pot pie doesn’t shout. It simmers quietly, creamy and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with chicken, comfort, and someone who says, “Let’s make it together.”