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Creamy Chicken Pot Pie Orzo with tender chicken, carrots, celery, peas, herbs, and a flaky biscuit served beside the skillet.

Creamy Chicken Pot Pie Orzo

An easy one-pot Chicken Pot Pie Orzo made with tender chicken, carrots, celery, peas, herbs, creamy broth, and tender orzo pasta for classic chicken-pot-pie flavor without the pastry.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 1/2 cups dry orzo pasta
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 1 medium yellow onion diced
  • 1 cup frozen peas
  • 3 garlic cloves minced
  • 4 cups low-sodium chicken broth plus more as needed
  • 3/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1/2 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried rosemary
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt divided, or to taste
  • 1/2 teaspoon freshly ground black pepper divided
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Pat the chicken dry and cut it into approximately 1-inch pieces. Season with half the salt and black pepper.
  2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
  3. Add the chicken in a single layer and cook for 4–5 minutes, turning occasionally, until lightly browned but not completely cooked.
  4. Transfer the chicken to a clean plate.
  5. Reduce the heat to medium and melt the butter in the same skillet.
  6. Add the diced onion, carrots, and celery.
  7. Cook for 5–7 minutes, stirring occasionally, until the onion softens and the vegetables begin becoming tender.
  8. Add the minced garlic, thyme, and rosemary and cook for 30–60 seconds.
  9. Sprinkle the flour over the vegetables and stir continuously for approximately 1 minute.
  10. Slowly add about 1 cup of chicken broth while stirring and scraping the browned bits from the bottom of the skillet.
  11. Gradually stir in the remaining chicken broth.
  12. Add the Dijon mustard.
  13. Stir in the dry orzo and bring the mixture to a gentle simmer.
  14. Cook for 8–10 minutes, stirring frequently.
  15. When the orzo has begun softening, return the browned chicken and accumulated juices to the skillet.
  16. Continue cooking for approximately 4–6 minutes, or until the orzo is tender and the chicken reaches 165°F (74°C).
  17. Stir in the frozen peas and cook for approximately 2 minutes.
  18. Reduce the heat to low and stir in the heavy cream.
  19. Simmer very gently for another 1–2 minutes.
  20. If the mixture is too thick, add additional chicken broth a few tablespoons at a time.
  21. Taste and adjust the salt and black pepper.
  22. Remove from the heat while the sauce remains slightly loose.
  23. Rest for approximately 5 minutes to allow the sauce to thicken.
  24. Garnish with chopped fresh parsley and additional thyme if desired.
  25. Serve warm, preferably with flaky biscuits or crusty bread.

Notes

Do not fully cook the chicken during the initial browning stage because it will finish cooking with the orzo.
Chicken should reach an internal temperature of 165°F (74°C).
Dice the carrots relatively small so they become tender before the orzo overcooks.
Stir the orzo frequently because it can stick as it releases starch.
Keep additional chicken broth nearby. Add a little if the sauce becomes too thick.
The finished mixture should still look slightly loose when removed from the heat because orzo continues absorbing liquid as it rests.
Add frozen peas toward the end so they remain tender rather than becoming mushy.
Half-and-half can replace heavy cream for a lighter sauce.
Rotisserie chicken can be substituted for raw chicken. Add cooked chicken toward the end rather than browning it at the beginning.
Store refrigerated leftovers for 3–4 days.
Add a splash of chicken broth or milk when reheating leftovers to restore the creamy consistency.