There is something magical about savory herbs on a crisp autumn evening. You want that classic chicken pot pie comfort without the long wait. This creamy chicken pot pie orzo is your new weeknight hero.
It delivers all those nostalgic flavors in one single pan. You get tender chicken and soft pasta in every bite. It is the perfect high-protein meal for your busy family.
Why You’ll Love This Recipe
This dish is a total game-changer for your weekly rotation. It combines the heartiness of a pie with the ease of pasta. You only have one pot to clean when dinner is done.
It is perfect for those chilly fall weeknights when time is short. Your kids will love the creamy sauce and tiny pasta shapes. It feels like a fancy restaurant meal but costs very little. This recipe is beginner-friendly and foolproof for any home cook.
Simple Cooking Method
Making this dish is incredibly straightforward and stress-free. You start by building flavor with butter and aromatics. Then, you toast the orzo to add a nutty depth. The pasta simmers right in the broth for maximum flavor absorption. Even if you are new to cooking, you can do this.
Ingredients You’ll Need
Most of these items are likely already in your pantry or freezer. Using frozen vegetables is a great time-saving shortcut for busy nights.
- 1 lb cooked shredded chicken breast
- 1.5 cups dry orzo pasta
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas and carrots
- 1/2 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Step-by-Step Directions
- Melt butter in a large skillet or Dutch oven over medium heat.
- Sauté the onion until translucent, approximately 5 minutes, then add the garlic and cook for 1 minute until fragrant.
- Stir in the dry orzo and toast for 2 minutes, stirring frequently to prevent burning.
- Pour in the chicken broth, thyme, rosemary, salt, and pepper. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 8 to 10 minutes, or until the orzo is tender and most liquid is absorbed.
- Stir in the shredded chicken, frozen vegetables, and heavy cream.
- Cook for an additional 3 to 5 minutes until the vegetables are heated through and the sauce has thickened to a creamy consistency.
- Remove from heat, stir in the Parmesan cheese, and adjust seasoning with additional salt and pepper if desired.
Best Ways to Enjoy It
Serve this dish warm in large, shallow bowls. Garnish with a little extra parmesan or fresh parsley. It pairs beautifully with a crisp green side salad. You can also serve it with warm, buttery biscuits. Set the table, light a candle, and enjoy this soul-warming meal.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to three days. The orzo will absorb more liquid as it sits. When reheating, add a splash of milk or broth. Warm it gently on the stove over low heat. This makes a fantastic meal prep lunch for the next day.
Tips for Best Results
- Don’t skip toasting the orzo for the best flavor.
- Use a rotisserie chicken to make this even faster.
- Keep the heat low when you stir in the cream.
- Stir the pasta occasionally so it does not stick.
- Add the frozen vegetables at the very end for brightness.
- Use high-quality chicken broth for a richer taste.
- Adjust the salt only after adding the parmesan cheese.
Ways to Switch It Up
- Swap the chicken for leftover holiday turkey.
- Use chopped broccoli instead of peas and carrots.
- Add a squeeze of lemon for a bright finish.
- Stir in a handful of spinach for extra greens.
- Try using vegetable broth for a lighter flavor.
Common Questions
Can I use a different pasta shape?
You can use other small shapes like ditalini or stars. Just keep in mind that cooking times may vary slightly. Orzo works best for that creamy, rice-like texture.
Is this recipe freezer friendly?
I recommend enjoying this fresh for the best texture. Cream-based sauces can sometimes separate when frozen and thawed. It is so quick to make fresh anyway!
I hope this cozy meal brings warmth to your table tonight. It is the perfect way to slow down and enjoy a home-cooked dinner. Happy cooking, friends!
— Katie Wood
Ingredients
- 1 lb cooked shredded chicken breast
- 1.5 cups dry orzo pasta
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas and carrots
- 1/2 small yellow onion, finely diced
- 2 cloves garlic , minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Melt butter in a large skillet or Dutch oven over medium heat.
- Sauté the onion until translucent, approximately 5 minutes, then add the garlic and cook for 1 minute until fragrant.
- Stir in the dry orzo and toast for 2 minutes, stirring frequently to prevent burning.
- Pour in the chicken broth, thyme, rosemary, salt, and pepper. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 8 to 10 minutes, or until the orzo is tender and most liquid is absorbed.
- Stir in the shredded chicken, frozen vegetables, and heavy cream.
- Cook for an additional 3 to 5 minutes until the vegetables are heated through and the sauce has thickened to a creamy consistency.
- Remove from heat, stir in the Parmesan cheese, and adjust seasoning with additional salt and pepper if desired.
