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Chicken Pot Pie Orzo

Chicken pot pie orzo is a creamy one-pot pasta cooked until al dente, with shredded chicken, peas, carrots, and celery in a thick, pot pie-style sauce. Finished with fresh parsley and thyme notes, it’s hearty like classic pot pie but made for easy weeknight serving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Orzo pasta
  • 1.5 cup orzo pasta, uncooked orzo
Chicken
  • 2 cup cooked chicken, shredded shredded cooked chicken
Vegetables
  • 1 cup frozen peas
  • 2 carrots, finely diced
  • 2 celery, diced
  • 1 onion, diced
Aromatics and seasonings
  • 4 cloves garlic, minced
  • 1 tsp fresh thyme thyme
  • 0.5 tsp garlic powder
  • 0.25 salt and pepper to taste season to taste
Sauce base
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.25 fresh parsley for serving chopped or leaves

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot over medium heat, then sauté the onion, carrots, and celery for 5 minutes until softened and glossy.
Build the pot pie-style sauce
  1. Add the garlic, fresh thyme, and garlic powder, then whisk in the flour and cook for 1 minute until lightly toasted and fragrant.
  2. Gradually add the chicken broth and heavy cream, whisking as you pour, then bring the mixture to a simmer.
Cook the orzo
  1. Add the uncooked orzo and cook for 10-12 minutes, stirring frequently, until al dente.
Finish and serve
  1. Stir in the shredded chicken and frozen peas, then cook for 3 minutes until hot throughout.
  2. Season with salt and pepper to taste, then top with fresh parsley as a finishing visual cue.

Notes

Pro tip: keep the orzo cooking at a steady simmer and stir often so the sauce thickens evenly without sticking. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently with a splash of broth or milk to loosen the sauce. Freezing isn’t recommended because the orzo can become soft and the cream may separate after thawing. For a lighter option, swap heavy cream for half-and-half for a creamier but slightly thinner sauce.