Chicken Pot Pie Orzo

If you love the comfort of chicken pot pie but don’t always have the time (or emotional energy) to wrestle with pie crust, Chicken Pot Pie Orzo is about to become your new weeknight hero. It’s creamy, cozy, and tastes like you’ve been cooking all day… even if you started 30 minutes ago in leggings with one sock on. No judgment here.

This dish has all the pot pie vibes—tender chicken, buttery veggies, a rich creamy sauce—just served up the easy way with orzo. Think: “comfort food, but make it practical.”

Why You’ll Love This Chicken Pot Pie Orzo

• It’s pure comfort in a bowl. Like a warm blanket… but edible.
• No crust drama. You get the pot pie flavor without rolling, chilling, or praying the dough behaves.
• Perfect for busy nights. One skillet, simple steps, big payoff.
• Leftovers are even better. The flavors cozy up overnight like best friends at a sleepover.

Ingredients You’ll Need

Here’s what brings this Creamy Chicken Pot Pie Orzo to life (and yes, it’s all simple stuff):

• Boneless skinless chicken breasts (but rotisserie chicken totally works in a pinch—been there!)
• Onion powder, garlic powder & paprika (quick seasoning magic)
• Orzo pasta
• Celery, carrots & yellow onion
• Butter + olive oil
• Chicken broth
• Heavy whipping cream (or half-and-half if you want it lighter)
• Chicken bouillon powder (this is the “why does this taste so good?” ingredient)
• All-purpose flour
• Salt & black pepper (to taste)

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Creamy Chicken Pot Pie Orzo

Step 1: Cook the Orzo

Cook the orzo according to the package directions.
Drain it and set it aside while you build the cozy sauce.

Tip: Don’t overcook it—slightly al dente is perfect since it’ll hang out in the sauce later.

Step 2: Sauté Veggies & Build the Roux

In a large skillet over medium-high heat, melt the butter with a drizzle of olive oil.

Add diced onion, carrots, and celery. Sauté for 4–5 minutes, until the veggies start to soften and everything smells like “something good is happening.”

Lower the heat. Sprinkle in the flour and whisk/stir constantly until it forms a thick paste (that’s your roux). Cook it for 2–3 minutes to get rid of the raw flour taste.

What’s a roux doing here?
It’s the simple trick that makes your sauce thick, creamy, and pot-pie-level luscious without needing a million ingredients.

Step 3: Create the Creamy Base

Slowly whisk in the chicken broth and heavy cream, a little at a time, until smooth and silky.

Stir in:

• chicken bouillon powder
• salt
• pepper

Bring it to a gentle simmer and let it cook until the sauce thickens. This usually takes a few minutes—just enough time to feel smug about how easy this is.

Step 4: Combine Everything

Add your cooked, diced chicken to the skillet and let it warm through.

Then stir in the drained orzo until every little grain is coated and glossy. The sauce should cling to everything in the best way.

Taste and adjust salt and pepper. (And yes, tasting is mandatory. It’s for quality control. Very official.)

Step 5: Serve & Savor

Scoop into bowls and serve warm.

If you’re feeling fancy, sprinkle with a little parsley—or even a little shredded cheese. Not traditional pot pie, but also… who’s stopping us?

Mounia’s Cozy Tips for the Best Bowl

• Rotisserie chicken is your best shortcut. Shred it and toss it in. Dinner still tastes homemade, and you still get to feel like a champion.
• Sauce too thick? Add a splash more broth.
  Sauce too thin? Let it simmer a few more minutes. (It’s not “wrong,” it’s just “still becoming.”)
• Want more veggies? Frozen peas are classic pot pie energy—stir them in at the end so they stay bright and sweet.
• Make it extra “pot pie.” A tiny pinch of thyme or dried Italian seasoning gives that nostalgic filling flavor.

A Little Story From My Kitchen

This Chicken Pot Pie Orzo saved me on one of those weeks where everything felt like a to-do list with legs. You know the kind—laundry piles, emails, someone asking “what’s for dinner” like it’s a brand-new question every single day.

I wanted something warm and comforting, but I also wanted it to be easy. This recipe hit that sweet spot: big cozy flavor, minimal effort, and the whole kitchen smelled like I had my life together. (I did not. But the dinner did.)

FAQs About Chicken Pot Pie Orzo

Cozy Bowl, Happy You

If you’re craving comfort but not the chaos of making an actual pie, Chicken Pot Pie Orzo is the sweet spot: warm, creamy, and wildly doable on a busy night. It has that nostalgic pot pie taste, but with a one-skillet vibe that fits real life.

Make it once, and I promise this Chicken Pot Pie Orzo will start showing up whenever you need dinner to feel like a cozy little win.

Keep the Comfort Going

If Chicken Pot Pie Orzo just gave you that cozy, “everything’s going to be okay” kind of dinner moment, don’t stop now—your weeknight future deserves more easy wins like this. Here are a few reader-favorite recipes that bring the same warm, creamy, comfort-food vibes (without making you work too hard for it):

• Try my Creamy Chicken Pot Pie Pasta Bake when you want that classic pot pie flavor with a bubbly, cheesy oven finish.
• Cozy up with Slow Cooker Chicken and Wild Rice Soup for a “set it and forget it” dinner that tastes like you’ve been cooking all day.
• Brighten things up with Lemon Feta Chicken and Orzo—same orzo love, but with a fresh, sunny twist for nights you want comfort and a little zing.
• Keep it classic with Crock Pot Chicken Pot Pie if you’re craving the real-deal pot pie feel… minus the crust stress (because we’re not trying to cry over pastry today).

If you make this recipe (or any of these!), I’d love to hear how it went. Scroll down and leave a ⭐⭐⭐⭐⭐ review—your stars and sweet comments help other home cooks find their next favorite cozy dinner!

Chicken Pot Pie Orzo

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• Author: Mounia
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

Chicken Pot Pie Orzo is cozy comfort in a bowl—tender chicken, classic pot pie veggies, and orzo tossed in a rich, creamy sauce (no crust stress required!).

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts, cooked and diced (or 3 cups shredded rotisserie chicken)

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/2 tsp paprika

• 1 cup dry orzo pasta

• 2 tbsp butter

• 1 tbsp olive oil

• 1 small yellow onion, diced

• 2 medium carrots, diced (about 1 cup)

• 2 celery stalks, diced (about 3/4 cup)

• 3 tbsp all-purpose flour

• 3 cups chicken broth

• 1 cup heavy whipping cream (or half-and-half)

• 1 tbsp chicken bouillon powder

• 3/4 tsp salt, plus more to taste

• 1/2 tsp black pepper, plus more to taste

• Optional: chopped parsley for serving

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Instructions

1. Cook the orzo: Cook orzo according to package directions. Drain and set aside.

2. Sauté the veggies: In a large skillet over medium-high heat, melt butter with olive oil. Add onion, carrots, and celery. Sauté 4–5 minutes until softened and fragrant.

3. Make the roux: Reduce heat to medium-low. Sprinkle flour over the veggies and whisk/stir constantly to form a thick paste. Cook 2–3 minutes.

4. Build the creamy sauce: Slowly whisk in chicken broth, then whisk in heavy cream until smooth. Stir in bouillon powder, salt, and pepper. Simmer gently until thickened (3–5 minutes).

5. Combine: Stir in cooked chicken and warm through. Add drained orzo and mix until everything is coated and creamy.

6. Serve: Taste and adjust seasoning. Serve hot, topped with parsley if you’d like.

Notes

Shortcut: Rotisserie chicken makes this extra quick.

Sauce too thick? Add a splash of broth. Too thin? Simmer a few more minutes.

Add-ins: Frozen peas are great—stir in during the last 2 minutes so they stay bright.

Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat with a splash of broth or cream.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 470 kcal
• Sugar: 4 g
• Sodium: 900 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 85 mg