There are some meals that feel like a warm hug in a bowl, and this Creamy Chicken Pot Pie Orzo is exactly that. It captures all the classic, comforting flavors of a traditional pot pie but comes together in one pan for a simple weeknight dinner.

My dad, James, made the best chicken pot pie, a Sunday supper that took all day. I wanted to capture that same comforting flavor for our busy weeknights. This one-pan orzo is my loving tribute to him, all that cozy nostalgia, with none of the fuss.

A Few Reasons You’ll Love This Dish

One-Pan Wonder: This entire meal comes together in a single skillet, making cleanup incredibly easy.
Comfort Food, Simplified: Get the beloved taste of chicken pot pie without the effort of making a crust.
Creamy & Hearty: The orzo cooks directly in the broth and milk, creating a rich, creamy sauce all on its own.
Weeknight Friendly: From start to finish, this dish is ready in about 30 minutes, perfect for busy evenings.

What You’ll Need for the Orzo

2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 cups cooked shredded chicken
1 1/2 cups orzo pasta
4 cups chicken broth
1 cup milk (or heavy cream for extra richness)
1 cup frozen peas
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and black pepper to taste
2 tablespoons grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)

My Favorite Tools for This Recipe

A Good Dutch Oven

I find a heavy-bottomed Dutch oven or a large skillet is perfect for this, as it cooks the orzo evenly and prevents sticking.

A Sturdy Wooden Spoon

There’s something so comforting about using a simple wooden spoon to stir everything together, making sure nothing catches on the bottom.

Let’s Get Cooking, Step by Step

First, We Build Our Flavor Base

Heat the olive oil in your large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery. Let them cook for about 5 minutes until they’ve just started to soften. This step builds the first layer of flavor and makes the whole kitchen smell wonderful.

Waking Up the Garlic and Thyme

Stir in the minced garlic and dried thyme. Continue cooking for just another minute until you can really smell the garlic. Be careful not to let it burn! That fragrant moment is the signal to move on to the next step.

A Quick Toast for the Orzo

Now, add the dry orzo to the pan. Give it a good stir for about one minute, allowing the little pasta grains to get lightly toasted by the heat. I find this simple step gives the finished dish a lovely, slightly nutty flavor.

Letting the Magic Happen

Pour in the chicken broth and the milk, then stir everything together. Bring it all to a gentle simmer. Let it cook uncovered for 10–12 minutes. Remember to stir it every now and then to keep the orzo from sticking. You’ll see it slowly transform into a beautifully creamy mixture as the pasta absorbs the liquid.

Bringing in the Chicken and Peas

Add your shredded chicken, frozen peas, dried parsley, salt, and pepper. You don’t even need to thaw the peas! Stir it all together and let it cook for another 2–3 minutes, just long enough for the chicken and peas to warm through.

The Final Stir and a Sprinkle of Parsley

Remove the skillet from the heat. If you’re using it, now is the time to stir in the grated Parmesan cheese for an extra touch of savory flavor. Give it one last gentle stir, garnish with a sprinkle of fresh parsley, and serve warm.

A Quick Word on Nutritional Info

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities you use. These values are intended as a general guide.

A Few Lighter Swaps You Could Make

Whole Wheat Orzo: For a boost of fiber, you can easily swap the regular orzo for a whole wheat version. Just be sure to check the package directions, as it might need an extra minute or two to cook.
Leaner Protein: While shredded chicken is great, you could also use ground turkey or chicken for a leaner option. Just be sure to cook it through before adding the broth.
Vegetable-Packed: Feel free to add more vegetables! Sliced mushrooms, spinach, or green beans would be wonderful additions. Add mushrooms with the onions and stir in spinach at the very end until it wilts.

How We Love to Serve This Dish

With Flaky Biscuits: To get the full pot pie experience, I love serving this with warm, flaky biscuits on the side for dipping. It reminds me of the ones my mom, Eva, used to make.
A Simple Green Salad: A crisp green salad with a light vinaigrette offers a fresh, bright contrast to the creamy richness of the orzo.
Crusty Bread: You can never go wrong with a slice of warm, crusty bread to soak up every last bit of the delicious sauce from the bottom of the bowl.

A Little Advice for Perfect Results

Letting the Orzo Stick: Orzo can stick to the bottom of the pan as it releases its starches. Be sure to stir it occasionally while it simmers to prevent this.
Overcooking the Pasta: Keep an eye on the orzo and taste it as it gets close to the end of the cooking time. You want it to be tender but still have a slight bite (al dente). Overcooked orzo can become mushy.
Forgetting to Season: Don’t forget to taste and adjust the seasoning at the end. A final pinch of salt and pepper can make all the difference and bring all the flavors together.

How to Store the Leftovers

If you have any leftovers, allow them to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. When reheating, the orzo may have absorbed more liquid, so you might want to add a splash of chicken broth or milk to loosen it up and restore its creamy consistency.

From My Kitchen to Yours

This recipe is a little piece of my heart, blending the memory of my dad’s favorite meal with the reality of our busy lives. I hope it brings as much warmth and comfort to your dinner table as it does to mine. May you create your own wonderful memories with every spoonful, sharing it with the people you love.

In Case You’re Wondering…

Can I use a different type of pasta?

Yes, you can! Small pasta shapes like ditalini or small shells would work well as a substitute. Keep in mind that you may need to adjust the cooking time based on the pasta you choose.

Can I make this dish vegetarian?

Absolutely. To make a vegetarian version, simply swap the chicken broth for vegetable broth and omit the chicken. You can add extra vegetables like mushrooms, corn, or diced potatoes to make it just as hearty.

Is it possible to make this recipe dairy-free?

Yes, you can easily make this dairy-free. Substitute the milk with an unsweetened, creamy non-dairy alternative like cashew milk or oat milk, and either omit the Parmesan cheese or use a dairy-free version.

Creamy Chicken pot Pie Orzo

Author: Sarah
Total Time: 30 minutes
Yield: 4 servings 1x

Print Recipe

Description

All the comforting flavors of a classic chicken pot pie, reimagined in a creamy, one-pan orzo dish perfect for weeknights.

Ingredients

Scale

2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 cups cooked shredded chicken
1 1/2 cups orzo pasta
4 cups chicken broth
1 cup milk (or heavy cream)
1 cup frozen peas
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and black pepper to taste
2 tablespoons grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)

Instructions

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
Stir in garlic and thyme, cooking for 1 minute until fragrant.
Add orzo and stir for 1 minute to lightly toast.
Pour in chicken broth and milk. Stir and bring to a simmer. Cook uncovered for 10–12 minutes, stirring occasionally.
Add shredded chicken, peas, parsley, salt, and pepper. Cook 2–3 more minutes until heated through.
Remove from heat. Stir in Parmesan (if using). Garnish with chopped parsley and serve warm.

Notes

Stir the orzo while it simmers to prevent sticking, and don’t overcook it—aim for al dente texture. Adjust seasoning at the end for best flavor.

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

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 5g
Sodium: 780mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 32g
Cholesterol: 85mg

Keywords: chicken, orzo, one-pan, creamy, comfort food