Introduction

Oh my goodness, friends. If there’s one meal that just wraps you up in a warm hug, it’s chicken pot pie, right? That creamy, savory filling packed with veggies and tender chicken? Pure comfort food gold! But let’s be real, sometimes the crust part feels like a lot of work, especially on a busy weeknight.

Enter this magical Creamy Chicken Pot Pie Orzo! It takes all those flavors you adore from classic pot pie and transforms them into a speedy, one-pot pasta dish that is just ridiculously easy and utterly delicious. Seriously, you get all that cozy goodness without fussing over pastry. It’s the kind of meal that brings everyone running to the table and makes you feel like a kitchen rockstar with minimal effort.

Why You’ll Love This Recipe

Fast: On the table in under 30 minutes! Perfect for weeknights.
Easy: Seriously, just one pot and simple steps.
Giftable: While maybe not a traditional gift, whipping this up for a friend who needs a cozy meal is the best!
Crowd-pleasing: Who doesn’t love creamy pasta AND comfort food flavors? Kids and adults devour this.

Ingredients

Here’s what you’ll need to whip up this cozy goodness. Most of these are probably already hanging out in your pantry or fridge!

2 boneless, skinless chicken breasts, cooked and diced: This is your shortcut! Use leftover chicken, rotisserie chicken, or quickly boil/sauté some chicken breasts just for this. Dice it into bite-sized pieces.
1 teaspoon onion powder: Adds that essential savory depth.
1 teaspoon garlic powder: Because everything is better with garlic!
1 teaspoon paprika: Gives a lovely subtle flavor and a hint of color.
Salt and black pepper, to taste: The essentials for bringing out all the flavors.
8 ounces orzo pasta: This tiny rice-shaped pasta is perfect for soaking up that creamy sauce.
2 celery stalks, finely diced: Part of the classic pot pie veggie trio.
2 carrots, finely diced: Adds sweetness and color.
½ yellow onion, finely diced: Builds the base of flavor for our sauce.
5 tablespoons butter: For sautéing and making our creamy roux.
2 tablespoons olive oil: Pairs with the butter for sautéing the veggies beautifully.
2 cups chicken broth: The liquid base for our sauce and for cooking the orzo.
½ cup heavy whipping cream: Creates that luscious, rich creaminess we crave!
1 teaspoon chicken bouillon powder: Boosts that chicken flavor even more. You can substitute with an equal amount of a bouillon cube/paste dissolved in a splash of water if needed.
⅓ cup all-purpose flour: Our thickening agent to create that perfect, velvety sauce.

How to Make It

Alright, let’s get cooking! You won’t believe how quickly this comes together.

First things first, make sure your chicken is cooked and diced. Set that aside.
Grab a large pot or a deep skillet – the bigger, the better for everything to fit comfortably. Heat the butter and olive oil over medium heat until the butter is melted and bubbly.
Add your finely diced celery, carrots, and onion to the pot. Cook them, stirring occasionally, until they start to soften, about 5-7 minutes. We’re not looking for deep brown color, just tender-crisp veggies.
Now, sprinkle the flour over the cooked vegetables. Stir it well and cook for just 1-2 minutes, stirring constantly. This step cooks out the raw flour taste and creates a roux, which will thicken our sauce.
Slowly pour in the chicken broth while whisking constantly. Make sure to scrape the bottom of the pot to get any bits that might be stuck. Keep whisking until the mixture is smooth and starts to thicken slightly.
Stir in the heavy whipping cream, chicken bouillon powder, onion powder, garlic powder, paprika, and a good pinch of salt and pepper. Bring the mixture to a gentle simmer.
Add the orzo pasta to the simmering sauce. Stir it in well to make sure it’s all submerged.
Bring the mixture back to a gentle simmer, then reduce the heat to low, cover the pot, and cook for about 10-12 minutes, or until the orzo is al dente (cooked through but still has a slight bite). Stir every couple of minutes to prevent the pasta from sticking to the bottom. This is important!
Once the orzo is cooked, stir in your diced cooked chicken. Cook for just a minute or two more, or until the chicken is heated through.
Taste the orzo and add more salt and pepper if needed. If the sauce seems too thick, you can stir in a splash more broth or cream until it reaches your desired consistency.
Serve hot! This is fantastic on its own or with a simple side salad or some crusty bread for dipping.

Substitutions & Additions

This recipe is super flexible! Here are a few ways you can switch things up:

Veggies: Feel free to add other frozen or fresh vegetables like peas, corn, chopped mushrooms, or even some diced potato along with the carrots and celery (just make sure potatoes are cooked through).
Protein: Cooked, diced turkey is a fantastic substitute for chicken, especially around the holidays!
Cream: You can use half-and-half instead of heavy cream for a slightly lighter sauce, but the heavy cream really gives it that rich, comforting texture.
Herbs: A pinch of dried thyme or rosemary added with the other seasonings gives it even more of that classic pot pie flavor.
Cheese: Okay, not traditional pot pie, but a sprinkle of shredded cheddar or Parmesan cheese on top before serving? Divine!

Tips for Success

Finely Dice Veggies: Cutting your onion, celery, and carrots into small, uniform pieces ensures they cook evenly and become tender in the same amount of time.
Cook the Roux: Don’t skip cooking the flour for a minute or two after adding it. This prevents your sauce from tasting like raw flour.
Whisk Whisk Whisk: When adding the broth, continuous whisking is key to preventing lumps and getting a smooth sauce.
Stir the Orzo: Orzo loves to stick! Stirring every few minutes while it cooks is crucial for an even cook and preventing it from gluing itself to the bottom of your pot.
Don’t Overcook the Orzo: Like any pasta, overcooked orzo can become mushy. Cook it just until it’s al dente. It will continue to absorb a little liquid as it sits.
Prep Ahead: You can dice all your veggies ahead of time and store them in an airtight container in the fridge. Having your chicken pre-cooked and diced is also a huge time saver!

How to Store It

Got leftovers? Lucky you! This Creamy Chicken Pot Pie Orzo stores really well.

Let it cool completely, then transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days. When reheating, you might find it has thickened quite a bit. Just add a splash of chicken broth or milk (a tablespoon or two at a time) when you reheat it on the stovetop or in the microwave, stirring until it reaches your desired consistency.

I don’t typically recommend freezing creamy pasta dishes like this, as the sauce can sometimes separate or become a bit grainy when thawed. It’s best enjoyed fresh or from the fridge!

FAQs

Here are a couple of common questions I get about this dish:

Q: Can I use uncooked chicken?
A: While you can cook diced raw chicken directly in the pot after the veggies, adding pre-cooked chicken at the end is faster and prevents the chicken from getting tough or dry while the pasta cooks. It’s definitely my preferred method for ease and texture!
Q: My sauce is too thick/thin! Help!
A: No worries! If it’s too thick, whisk in a little more chicken broth or cream until it’s right. If it’s a bit too thin (which is less common with the roux), you can simmer it gently uncovered for a few more minutes to let some liquid evaporate, or make a quick slurry of a teaspoon of cornstarch mixed with a tablespoon of cold water and whisk it in, simmering until thickened.

Easy One-Pot Creamy Chicken Pot Pie Orzo

This Creamy Chicken Pot Pie Orzo takes all the beloved flavors of classic pot pie and transforms them into a speedy, one-pot pasta dish. It's a ridiculously easy and utterly delicious comfort food meal that comes together quickly without the fuss of pastry.

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Equipment

Large pot or deep skillet
Whisk
Airtight container for storage

Ingredients

2 boneless, skinless chicken breasts, cooked and diced leftover, rotisserie, or freshly cooked
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Salt to taste
black pepper to taste
8 ounces orzo pasta
2 celery stalks, finely diced
2 carrots, finely diced
0.5 yellow onion, finely diced
5 tablespoons butter
2 tablespoons olive oil
2 cups chicken broth
0.5 cup heavy whipping cream
1 teaspoon chicken bouillon powder substitute with an equal amount of a bouillon cube/paste dissolved in water
0.33 cup all-purpose flour

Instructions

First things first, make sure your chicken is cooked and diced. Set that aside.
Grab a large pot or a deep skillet – the bigger, the better for everything to fit comfortably. Heat the butter and olive oil over medium heat until the butter is melted and bubbly.
Add your finely diced celery, carrots, and onion to the pot. Cook them, stirring occasionally, until they start to soften, about 5-7 minutes. We're not looking for deep brown color, just tender-crisp veggies.
Now, sprinkle the flour over the cooked vegetables. Stir it well and cook for just 1-2 minutes, stirring constantly. This step cooks out the raw flour taste and creates a roux, which will thicken our sauce.
Slowly pour in the chicken broth while whisking constantly. Make sure to scrape the bottom of the pot to get any bits that might be stuck. Keep whisking until the mixture is smooth and starts to thicken slightly.
Stir in the heavy whipping cream, chicken bouillon powder, onion powder, garlic powder, paprika, and a good pinch of salt and pepper. Bring the mixture to a gentle simmer.
Add the orzo pasta to the simmering sauce. Stir it in well to make sure it's all submerged.
Bring the mixture back to a gentle simmer, then reduce the heat to low, cover the pot, and cook for about 10-12 minutes, or until the orzo is al dente (cooked through but still has a slight bite). Stir every couple of minutes to prevent the pasta from sticking to the bottom. This is important!
Once the orzo is cooked, stir in your diced cooked chicken. Cook for just a minute or two more, or until the chicken is heated through.
Taste the orzo and add more salt and pepper if needed. If the sauce seems too thick, you can stir in a splash more broth or cream until it reaches your desired consistency.
Serve hot! This is fantastic on its own or with a simple side salad or some crusty bread for dipping.

Notes

Substitutions & Additions:
- Veggies: Add peas, corn, mushrooms, or diced potato.
- Protein: Cooked, diced turkey works well.
- Cream: Use half-and-half for a lighter sauce.
- Herbs: Add dried thyme or rosemary.
- Cheese: Sprinkle cheddar or Parmesan on top.

Tips for Success:
- Finely Dice Veggies: Ensures even cooking.
- Cook the Roux: Prevents raw flour taste.
- Whisk Whisk Whisk: Prevents lumps when adding broth.
- Stir the Orzo: Prevents sticking to the bottom.
- Don't Overcook the Orzo: Cook until al dente.
- Prep Ahead: Dice veggies and cook chicken ahead of time.

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, you may need to add a splash of chicken broth or milk to thin the sauce. Freezing is not recommended as the sauce may separate.

FAQs:
- Uncooked chicken: Adding pre-cooked chicken at the end is faster and prevents toughness.
- Thick/Thin sauce: Thicken with simmering or a cornstarch slurry; thin with broth or cream.