This One-Pot Chicken Pot Pie Orzo is everything you love about classic chicken pot pie! Tender chicken, creamy sauce, hearty veggies, but without the crust! Instead, it all comes together in one skillet with cozy flavors, melty cheese, and orzo pasta that soaks up every drop of sauce. If you love this one-pot version, my Slow Cooker Chicken Pot Pie is just as comforting and delicious. And if you’re a fan of using rotisserie chicken, check out my full list of rotisserie chicken recipes for even more quick meal inspiration.
Ingredients & Substitutions
- Vegetables: Onion, celery, peas, and carrots make the dish colorful and flavorful. Onion and celery cook first for sweetness, while peas and carrots add a little crunch. Swap in corn, green beans, or other veggies you love.
- Orzo: A small pasta that looks like rice. Cooks quickly and soaks up the creamy sauce perfectly. You can substitute another small pasta if needed.
- Chicken Broth: Adds flavor and combines with butter, cream, and cheese to make a silky sauce. Low-sodium broth or chicken stock works fine.
- Rotisserie Chicken: Already cooked and flavorful, a total time-saver! You can also use leftover shredded chicken or turkey (like my Turkey Pot Pie).
- Heavy Cream: Makes the dish rich and creamy. For a lighter version, use half-and-half or whole milk.
- Parmesan Cheese: Adds a salty, cheesy flavor. Reserve some to sprinkle on top when serving.
- Thyme: Gives a warm, herby flavor. Use fresh thyme if you have it; add a bit more since fresh herbs are milder than dried.
- Red Pepper Flakes: Optional, for a little heat. Adjust or omit based on your family’s taste.
Variations for Chicken Pot Pie Orzo
Vegetables: Stir in spinach, corn, or green beans.
Cheese: Try Gruyère, mozzarella, or cheddar for different flavors.
Herbs: Fresh parsley, tarragon, or chives brighten it up.
Protein: Swap in turkey, ham, or even leftover roasted chicken.
What to Serve with Chicken Pot Pie Orzo
- Fluffy buttermilk biscuits or a Butter Swim Biscuit (for that pot pie “crust” feel!)
- A simple green salad
- Roasted vegetables
- Garlic bread
FAQs
Can I make this ahead of time?
Yes! Cook the vegetables and chicken, then refrigerate the mixture. When ready, cook the orzo and combine everything for a quick weeknight dinner.
Can I use a different pasta?
Orzo is perfect for creaminess, but small pasta like ditalini or acini di pepe works too.
Can I make it spicy?
Absolutely. Add extra red pepper flakes or a chopped jalapeño for more kick.
How to Store and Freeze One-Pot Chicken Pot Pie Orzo
Refrigerator: Store leftovers in an airtight container for 3-4 days. Reheat on the stove over medium heat or in the microwave, stirring occasionally.
Freezer: Freeze before adding Parmesan cheese for best results. Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat on the stove or in the microwave, adding Parmesan at the end for a creamy, fresh finish.
One Pot Chicken Pot Pie Orzo
Ingredients
- 3 tablespoons unsalted butter, divided
- 1 large yellow onion, diced
- 1 rib celery, finely diced
- 1 cup frozen peas and diced carrots blend, or ½ cup each, thawed
- 1 teaspoon garlic, minced
- 1 ½ cups (168 g) orzo pasta uncooked
- 3 cups (24 ounces / 720 g) chicken broth
- 2 cups rotisserie chicken, shredded
- 1 cup (238 g) heavy whipping cream
- 1 cup (100 g) parmesan cheese, grated
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes, optional
- Chopped parsley, for garnish
- Parmesan, grated, for garnish
Instructions
- In a large heavy-bottomed pot with a lid or Dutch oven, melt 1 tablespoon of the butter over medium heat. Add the onion and celery. Cook for 4 to 5 minutes, until softened.
- Add the thawed peas and carrots and cook for 2 to 3 minutes until warmed through. Stir in the garlic and cook for 1 more minute.
- Add the remaining 2 tablespoons of butter and the uncooked orzo. Stir to coat and lightly toast the orzo until it just starts to turn golden, about 2–3 minutes, stirring frequently.
- Pour in the chicken broth and bring to a simmer. Once simmering, cover the pot with a lid and reduce the heat to low. Cook for about 10 to 12 minutes, stirring occasionally to prevent sticking, until the orzo is mostly tender and most of the liquid is absorbed.
- Stir in the shredded rotisserie chicken and heavy cream. Cover again and cook for another 3 to 4 minutes, until everything is heated through and the orzo is fully cooked.
- Remove from heat. Stir in the parmesan cheese, salt, black pepper, thyme, and red pepper flakes (if using). If the mixture seems too loose, let it sit uncovered for 2–3 minutes, stirring occasionally, until it thickens. If too thick, add a splash of warm broth or cream to loosen it.
- Serve warm, garnished with chopped parsley and extra parmesan.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I love how easy this is to make, and it tastes just like comfort food should. It was creamy, cheesy, and satisfying!
Elizabeth
This is delicious! But, I kind of wanted more orzo in there.
Stephanie
I had some of this as leftovers, and it was really good, even heated up the second day!
Bella
This reminds me of a classic chicken pot pie, but so much easier to make. It was really flavorful.
