I used to think chicken pot pie had to be a whole production—rolling out dough, baking crust, and washing a mountain of dishes afterward. And while I absolutely love a flaky, golden crust, it’s just not realistic on a busy weeknight.
That’s when I discovered this shortcut: chicken pot pie… with orzo instead of crust.
You still get everything you love—the creamy, savory filling, tender chicken, and cozy flavors—but it all comes together in one pan, in under an hour. No pastry, no stress, just pure comfort food made easy.
Why You’ll Love This Chicken Pot Pie Orzo
All the comfort, no crust – Classic pot pie flavors without the extra work.
Perfect for busy nights – Ready in under an hour.
Simple ingredients – Pantry staples and everyday veggies.
Kid-friendly – Creamy, mild, and satisfying for all ages.
One-pot meal – Minimal cleanup, maximum comfort.
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts (cooked and chopped)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
For the vegetables & sauce:
- 2 celery stalks, minced
- 2 carrots, minced
- 1/2 yellow onion, minced
- 5 tbsp butter
- 2 tbsp olive oil
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp chicken bouillon powder
For the pasta:
- 8 oz orzo pasta
Instructions
Step 1: Cook the Orzo
Bring a pot of salted water to a boil and cook the orzo until al dente.
Drain and set aside. Toss with a little olive oil to prevent sticking.
Step 2: Cook the Chicken
Season the chicken with onion powder, garlic powder, paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat and cook the chicken for about 6–8 minutes per side, until golden and fully cooked (165°F / 74°C).
Let it rest slightly, then chop into bite-sized pieces.
Step 3: Sauté the Vegetables & Make the Roux
In a large skillet, melt the butter with 1 tablespoon olive oil over medium heat.
Add onion, celery, and carrots. Cook for 4–5 minutes until softened.
Reduce heat, sprinkle in the flour, and whisk constantly to form a roux. Cook for 2–3 minutes to remove the raw flour taste.
Step 4: Build the Creamy Sauce
Slowly pour in the chicken broth and heavy cream while whisking.
Add the chicken bouillon powder and mix until smooth.
Let the sauce cook, stirring often, until thick and creamy.
👉 Tip: Add a splash more cream if you want it extra rich.
Step 5: Combine Everything
Add the cooked chicken into the sauce and let it simmer for a few minutes.
Then gently fold in the cooked orzo, stirring until everything is well combined and heated through.
Serve immediately and enjoy!
Ingredient Substitutions
- Orzo → ditalini, small shells, or rice
- Chicken → rotisserie chicken or leftover turkey
- Heavy cream → half-and-half or milk
- Butter → replace with more olive oil
- Vegetables → add peas, corn, or green beans
- Flour → use cornstarch (2–3 tbsp mixed with water)
Can You Use Rotisserie Chicken?
Absolutely! It’s a great shortcut.
Use about 2 to 2½ cups cooked shredded chicken, skip the cooking step, and add it directly to the sauce.
Just avoid overcooking so it stays juicy.
What to Serve With It
- Simple green salad 🥗
- Caesar salad
- Dinner rolls or biscuits
- Roasted vegetables or steamed broccoli
Storage Instructions
Refrigerate: Up to 4 days in an airtight container
Freeze: Up to 2 months (sauce may separate slightly)
Reheat: Warm gently with a splash of broth or cream
Recipe Summary
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~45 minutes
Servings: 4
Quick Instructions
- Cook orzo and set aside
- Cook and chop chicken
- Sauté vegetables and make roux
- Add broth + cream to make sauce
- Mix in chicken and orzo
- Serve warm