If you love the comforting flavors of a traditional chicken pot pie but want something easier and faster, this creamy chicken pot pie orzo is the perfect dish for you. It combines juicy chicken, hearty vegetables, and a silky cream sauce with tender orzo pasta—all in one pan.
Think of it as a shortcut to pot pie comfort without the crust or extra baking time. It’s rich, flavorful, and satisfying enough to stand alone as a full meal. Ideal for busy weeknights or when you need a bowl of cozy goodness fast.
Here’s what you’ll need to make this creamy chicken orzo magic happen:
Chicken Breasts (2): Boneless and skinless, cooked and diced.
Orzo (8 oz): A rice-shaped pasta that absorbs flavors beautifully.
Butter & Olive Oil: The base for sautéing and creating a rich roux.
Carrots, Celery, Onion: The classic pot pie veggie trio.
Garlic Powder, Onion Powder, Paprika: Simple spices that add deep flavor.
Chicken Broth & Bouillon Powder: For savory, rich depth.
All-Purpose Flour: Thickens the creamy sauce.
Heavy Cream (½ cup): Adds luscious, velvety richness.
Salt & Black Pepper: For seasoning to taste.
1. Cook the Orzo
Boil the orzo according to package directions. Drain and set aside.
2. Season and Cook the Chicken
Season the chicken with onion powder, garlic powder, paprika, salt, and pepper. In a skillet with a bit of olive oil, cook until golden and fully cooked (internal temp should reach 165°F). Dice into bite-sized pieces.
3. Sauté the Vegetables
In a large skillet, melt the butter with olive oil over medium-high heat. Add the diced carrots, celery, and onion. Cook for 4–5 minutes until they soften slightly.
4. Make the Roux
Reduce the heat to low. Sprinkle flour over the vegetables and stir to form a paste. Cook for 2–3 minutes to eliminate the raw flour taste.
5. Add Liquids to Make It Creamy
Slowly whisk in chicken broth and heavy cream. Stir constantly until the sauce thickens and becomes smooth.
6. Combine Everything
Add chicken bouillon powder, stir in the diced chicken, and let everything simmer gently. Fold in the cooked orzo and heat through.
7. Serve Hot
Spoon into bowls and serve warm. This dish is comforting, creamy, and absolutely satisfying.
Use Rotisserie Chicken: A great shortcut for busy nights.
Add Peas or Corn: Stir in frozen peas or corn at the end for extra color and sweetness.
Make it Cheesier: Add a handful of shredded cheddar or Parmesan for extra flavor.
Gluten-Free Option: Use gluten-free orzo and a GF flour alternative for the roux.
Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Gently warm on the stove over medium heat with a splash of broth or cream to loosen.
Freezing: Not recommended due to the creamy sauce, which may separate when thawed.
Can I use pre-cooked chicken?
Yes! Rotisserie or leftover grilled chicken works perfectly.
What can I use instead of orzo?
Small pasta shapes like ditalini or couscous could work, but orzo gives the best creamy texture.
Can I make this dairy-free?
You can try substituting the butter and cream with plant-based alternatives, but the texture and flavor may differ.
Is this recipe kid-friendly?
Definitely! It’s mild, creamy, and loaded with familiar flavors that most kids love.
This creamy chicken pot pie orzo delivers everything you love about a classic pot pie—tender chicken, savory veggies, and creamy sauce—but without the fuss. It's all made in one skillet for ultimate convenience and comfort.
If you try this recipe, let me know how it turned out in the comments below! Share your dish on Instagram and tag [@yourhandle]—we love seeing your creations.
Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with kidney beans, tomato sauce, and vegan cheese, this dish is packed with protein and flavor.
Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
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Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.
Preheat the oven to 375°F (190°C) 🔥.
Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.
Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.
Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.
Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.
Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
Serve hot ♨ and enjoy!
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
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