Can I use leftover chicken for creamy chicken pot pie orzo?

Absolutely! Leftover or rotisserie chicken works perfectly in this dish. Just shred it and add it near the end so it stays juicy. It’s a great way to save time and reduce food waste while keeping all that cozy comfort food flavor.

Can I make creamy chicken pot pie orzo ahead of time?

Yes, you can cook it up to a day in advance. Store it in an airtight container in the fridge and reheat gently with a splash of chicken broth or cream to loosen the sauce. It tastes just as good the next day — maybe even better!

What vegetables go best in creamy chicken pot pie orzo?

Classic choices include peas, carrots, celery, and onion, but you can mix in green beans, corn, or even mushrooms. Frozen veggies are totally fine and make the recipe quicker without losing that homemade flavor.

How can I thicken the sauce if it’s too runny?

Let the orzo pasta simmer a few extra minutes, uncovered, or stir in a little cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water). The sauce should turn rich and velvety without becoming too heavy.

Creamy Chicken Pot Pie Orzo – 5-Star Comfort Dinner You’ll Crave

Name: Creamy Chicken Pot Pie Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 small yellow onion, finely chopped; 2 medium carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 cup orzo pasta (uncooked); 2 cups cooked or rotisserie chicken, shredded or cubed; 2 ½ cups chicken broth (low sodium preferred); 1 cup heavy cream (or half-and-half); 1 tablespoon all-purpose flour; 1 cup frozen peas; ½ teaspoon dried thyme; ¼ teaspoon smoked paprika; Salt and black pepper to taste; ½ cup grated Parmesan (optional); Fresh parsley, chopped (for garnish)

Description

This creamy chicken pot pie orzo combines everything you love about the classic pot pie — tender chicken, sweet vegetables, and a rich, velvety sauce — with the ease of a one-pot orzo pasta. It’s a cozy, comforting meal that comes together in under 30 minutes, perfect for busy weeknights or when you need something hearty and satisfying.

Ingredients

Scale

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup orzo pasta (uncooked)
2 cups cooked or rotisserie chicken, shredded or cubed
2 ½ cups chicken broth (low sodium preferred)
1 cup heavy cream (or half-and-half)
1 tablespoon all-purpose flour
1 cup frozen peas
½ teaspoon dried thyme
¼ teaspoon smoked paprika
Salt and black pepper to taste
½ cup grated Parmesan (optional)
Fresh parsley, chopped (for garnish)

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Instructions

Heat butter and olive oil in a large skillet over medium heat.
Add onion, carrots, and celery; sauté for 5 minutes until softened.
Add garlic and cook for another 30 seconds until fragrant.
Sprinkle flour over the vegetables and stir to coat evenly.
Gradually whisk in chicken broth, stirring to remove any lumps.
Pour in heavy cream, thyme, and smoked paprika; mix well.
Add uncooked orzo and shredded chicken; stir to combine.
Simmer uncovered for 10–12 minutes, stirring occasionally, until orzo is tender and sauce has thickened.
Stir in frozen peas and cook for another 2 minutes.
Adjust seasoning with salt and pepper; add Parmesan if desired.
Garnish with fresh parsley before serving.

Notes

Use rotisserie chicken for convenience and deeper flavor.
If the sauce thickens too much, add a splash of broth or cream to loosen it.
Avoid overcooking the orzo—it should be creamy yet slightly firm.
Frozen mixed vegetables work great as a shortcut.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: One-Pot Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1 ½ cups)
Calories: 540 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 27 g
Saturated Fat: 14 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 3 g
Protein: 31 g
Cholesterol: 120 mg