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–+ servings

Chicken Pot Pie Orzo

This chicken pot pie orzo has all the comforting flavors of classic chicken pot pie, but in a creamy, spoonable pasta version that comes together in one pot. It’s rich, savory, and loaded with tender chicken, vegetables, and herbs without the fuss of a crust. Nostalgic, comforting, and perfect for a weeknight dinner.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Yields4 to 6
Print Recipe Pin Recipe
Servings4 to 6

Ingredients

CHICKEN

  • 1 pound chicken breast, about 3 pieces, medium thickness
  • 2 tablespoons olive oil, plus additional for pan
  • 1 teaspoon smoked paprika
  • 1 teaspoon lemon pepper
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano

THE ORZO

  • 2 tablespoons unsalted butter
  • 1 to 2 carrots, diced (1 large or 2 small)
  • ¼ large yellow onion, diced
  • 1 to 2 celery ribs, diced small
  • 2 teaspoons minced garlic
  • 3 sage leaves, finely chopped
  • 3 sprigs thyme
  • Pinch of rosemary leaves, finely chopped
  • 1⅓ cups orzo
  • 2¼ cups chicken broth
  • ½ teaspoon salt, adjust to taste
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • ½ teaspoon yellow mustard
  • Dash of turmeric
  • Dash of nutmeg
  • ⅓ cup frozen baby peas
  • ½ cup heavy cream or half-and-half

Instructions 

COOKING THE CHICKEN

  1. In a bowl, combine the olive oil, smoked paprika, lemon pepper, salt, black pepper, and oregano.
  2. Add the chicken breasts and toss well until fully coated in the marinade.
  3. Heat a large skillet or wide pot over medium heat. Add a drizzle of olive oil.
  4. Add the marinated chicken and cook for 5–6 minutes per side, until golden and cooked through.
  5. The internal temperature should reach 165°F at the thickest part.
  6. Remove the chicken from the pan and set aside to rest. Do not wipe out the pan—keep all the drippings for the orzo.

MAKING THE ORZO

  1. In the same pan with the chicken drippings, add the butter and let it melt.
  2. Add the carrots, onion, and celery and cook for 5–7 minutes until softened.
  3. Stir in the garlic, sage, thyme sprigs, and rosemary and cook for about 30 seconds until fragrant.
  4. Add the orzo and toast for 1–2 minutes, stirring often.
  5. Pour in the chicken broth and season with salt, black pepper, smoked paprika, red pepper flakes, yellow mustard, turmeric, and nutmeg. Stir well.
  6. Bring to a gentle simmer, then cover and cook for 10–12 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.
  7. Stir in the peas and heavy cream or half-and-half until combined.
  8. Remove the pan from the heat.
  9. Slice the rested chicken and arrange it on top of the orzo to serve warm.

Notes

Q: Can I use chicken thighs instead of chicken breast?
A: Yes, boneless skinless chicken thighs work great and stay extra juicy. Cook them the same way and use the same internal temperature guideline.
Q: How do I know when the orzo is done?
A: The orzo should be tender with a creamy texture and most of the liquid absorbed. It will continue to thicken slightly as it sits off the heat.
Q: Can I make this ahead of time?
A: You can, but it’s best served fresh. If reheating, add a splash of chicken broth or cream to loosen it back up.
Q: How can I make this lighter?
A: You can leave out the heavy cream and half-and-half entirely or just add a small splash at the end for richness without making it heavy.
Q: Can I add more vegetables?
A: Yes, corn, green beans, or mushrooms all work well and fit the classic pot pie flavor profile.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!