Chicken Pot Pie Orzo
Cozy chicken pot pie orzo made in one pan with tender chicken and vegetables. Easy one pot comfort food perfect for busy weeknights.
Chicken pot pie orzo is everything you love about classic chicken pot pie combined with orzo in this one pot meal. It’s rich, comforting, and packed with juicy chicken, tender veggies and plenty of cozy vibes. Instead of pastry, this version uses orzo cooked directly in chicken broth, soaking up all that savory flavor as it becomes perfectly al dente and creamy.
Frozen mixed vegetables keep things simple and weeknight-friendly, while a splash of half and half (or milk) gives the dish that signature pot pie creaminess without feeling heavy. Best of all, everything comes together in a single pan, making cleanup almost as easy as the cooking itself.
Whether you’re craving comfort food or just need a low-effort, high-reward dinner, this chicken pot pie orzo delivers all the nostalgic flavor with a modern twist.
Ingredients
Chicken: I used chicken breasts but you can also use boneless skinless thigh or use rotisserie chicken for ease.
Celery/onion/garlic: the aromatic base for the chicken pot pie.
Butter/oil: the chicken is cooked in oil and then the pot pie starts with a blend of butter and oil.
Orzo: the orzo cooks right in the same pan as everything else so it absorbs so much delicious flavor.
Chicken broth: I like to purchase a low sodium broth and adjust the saltiness myself.
Frozen mixed veggies: opt for a blend of peas, carrots, green beans and corn.
Half & half: Since the starches from the orzo help thicken the dish, half & half provides just the right amount of creaminess without the full fat content of heavy cream.
Seasonings: the chicken and pot pie as a whole is seasoned with onion powder, thyme, paprika, salt and pepper.
Equipment
Large skillet
Cutting board and knife
Measuring cups and spoons
Wooden spoon or spatula
Instructions
- Toss the diced chicken with onion powder, thyme, paprika, salt and black pepper until the chicken is well coated in the seasoning.
- Melt one tablespoon of oil in a large skillet or deep sauté pan over medium heat. Add the chicken and cook until lightly browned and cooked through, about 5 minutes. Remove the chicken from the pan and set aside.
- Add the butter and remaining oil to the pan, then add the diced onion and celery. Cook for 3-4 minutes, or until the veggies are tender. Add the garlic and cook for one more minute.
- Add the orzo to the pan, stir and toast for one minute. Pour in the chicken broth and bring to a gentle simmer. Reduce heat to medium-low and cook, stirring frequently, until the orzo is tender and most of the liquid is absorbed, about 7-8 minutes.
- Stir in the frozen mixed vegetables, half and half (or milk) and the cooked chicken. Stir and simmer for another 2–3 minutes, or until the orzo is tender and everything is heated through.
- Taste and adjust seasoning as needed. Serve warm.
Tips
Stir frequently: Orzo can stick to the bottom of the pan, so give it a stir every minute or two while it cooks.
Control the consistency: If the orzo absorbs too much liquid, add a few splashes of extra broth or milk until it reaches your desired consistency.
Season at the end: Broth brands vary in saltiness, so wait until the dish is finished before adjusting seasoning.
To reheat: As the dish cools, the orzo will continue to absorb liquid. When reheating, add a little extra broth or milk to loosen it up. Heat in a pan over medium-low heat or in the microwave for 2-3 minutes.
Substitutions
Chicken: you can also use boneless skinless chicken thighs or use rotisserie chicken for a quicker recipe.
Chicken broth: use chicken bone broth for added flavor and protein.
Frozen mixed veggies: you can also use a frozen peas and carrots blend.
Half & Half: substitute whole milk for a lower fat option.
More One Pan Dinner Recipes
- Marry Me Sausage and Gnocchi
- French Onion Chicken Orzo
- Shrimp and Rice Skillet
- Unstuffed Pepper Skillet
- Broccoli Cheddar Chicken Orzo
If you make this Chicken Pot Pie Orzo recipe, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Chicken Pot Pie Orzo
Ingredients
- 1 large chicken breast diced into 1/2 inch pieces
- 1 tsp onion powder
- 1 tsp thyme
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp butter
- 1 tbsp olive oil
- 1 small yellow onion diced
- 2 celery stalks diced
- 2 garlic gloves minced
- 1 1/2 cups orzo
- 3-3 1/2 cups chicken broth
- 1 cup frozen mixed veggies (peas, carrots, green beans, corn)
- 1/2 cup half & half
Instructions
- Toss the diced chicken with onion powder, thyme, paprika, salt and black pepper until the chicken is well coated in the seasoning.1 large chicken breast, 1 tsp onion powder, 1 tsp thyme, 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp black pepper
- Melt one tablespoon of oil in a large skillet or deep sauté pan over medium heat. Add the chicken and cook until lightly browned and cooked through, about 5 minutes. Remove the chicken from the pan and set aside.1 tbsp olive oil
- Add the butter to the pan, then add the diced onion and celery. Cook for 3-4 minutes, or until the veggies are tender. Add the garlic and cook for one more minute.3 tbsp butter, 1 small yellow onion, 2 celery stalks, 2 garlic gloves
- Add the orzo to the pan, stir and toast for one minute. Pour in the chicken broth and bring to a gentle simmer. Reduce heat to medium-low and cook, stirring frequently, until the orzo is tender and most of the liquid is absorbed, about 7-8 minutes.1 1/2 cups orzo, 3-3 1/2 cups chicken broth
- Stir in the frozen mixed vegetables, half and half (or milk) and the cooked chicken. Stir and simmer for another 2–3 minutes, or until the orzo is tender and everything is heated through.1 cup frozen mixed veggies (peas, carrots, green beans, corn), 1/2 cup half & half
- Taste and adjust seasoning as needed. Serve warm.
