Cozy Chicken Pot Pie Orzo is like a warm hug in a bowl, combining tender chicken, creamy sauce, and comforting veggies with tiny, bite-sized orzo pasta. It brings all the familiar flavors of a classic chicken pot pie but with a fun twist that’s perfect for chilly evenings. The orzo adds a delightful little pasta texture that soaks up all the tasty sauce.
I love making this dish when I want something filling but not too heavy. It’s one of those recipes that you can throw together with simple ingredients you probably have on hand, and yet it never feels basic. The creamy sauce is rich without being overwhelming, and the mix of peas, carrots, and chicken makes it feel just right—even for picky eaters.
My favorite way to enjoy Cozy Chicken Pot Pie Orzo is right out of the pot with a sprinkle of fresh parsley on top and a side of crusty bread to soak up any leftover sauce. It’s also great warmed up the next day, making it a perfect leftover that tastes just as good, if not better. Whenever I make this, it always feels special and a little bit like home.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts works great here for tender, easy-to-cook pieces. You can swap with thighs for juicier meat or use cooked rotisserie chicken to save time.
Orzo: Orzo is small and soaks up the creamy sauce perfectly. If you don’t have orzo, small pasta like acini di pepe or even small elbow macaroni works well.
Vegetables: Carrots, peas, and onion add flavor and color. Feel free to swap peas with green beans or add mushrooms for extra earthiness. Frozen veggies are a handy shortcut.
Milk & Flour: These help make the creamy sauce. For a dairy-free option, use almond or oat milk and a gluten-free flour blend or cornstarch as a thickener.
How Do I Make the Sauce Creamy Without Lumps?
Getting a smooth and thick sauce is key here. Follow these tips:
- Cook the flour with butter and veggies for 1-2 minutes to remove the raw taste and help it blend better.
- Add the broth slowly, stirring constantly to break up flour clumps.
- Pour in the milk gradually and keep stirring as the sauce thickens. Patience here gives the best silky texture.
- Keep the heat at medium, so it thickens gently without scorching.
These steps make your sauce creamy and smooth, just like a classic chicken pot pie filling but ready to mix with orzo.
Equipment You’ll Need
- Large skillet or deep sauté pan – perfect for cooking chicken and simmering the orzo all in one pot.
- Wooden spoon or silicone spatula – for stirring the sauce without scratching your pan.
- Measuring cups and spoons – to get your broth, milk, and seasonings just right.
- Chef’s knife and cutting board – to chop vegetables and chicken safely and efficiently.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or shredded rotisserie chicken for a quicker meal with great flavor.
- Add shredded cheddar or Parmesan cheese at the end for a richer, cheesy taste.
- Mix in sautéed mushrooms or chopped green beans for extra veggies and texture.
- Stir in a pinch of smoked paprika or a dash of cayenne for a little smoky or spicy kick.
Cozy Chicken Pot Pie Orzo
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup orzo pasta
- 2 tablespoons butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 3 cups chicken broth
- 1 cup milk (whole or 2%)
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Pinch of paprika (for garnish)
How Much Time Will You Need?
This Cozy Chicken Pot Pie Orzo takes about 30 minutes total. You’ll spend 10 minutes prepping and cooking the chicken and veggies, about 10 minutes simmering the orzo in the creamy sauce, and another 5 minutes warming it all together. It’s a quick and satisfying meal that’s ready before you know it!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by melting 1 tablespoon of butter in a large skillet or pot over medium heat. Add the chicken pieces and cook them until they’re browned on the outside and no longer pink inside, about 5 to 7 minutes. Once done, remove the chicken and set it aside.
2. Sauté the Vegetables:
In the same pan, melt the remaining tablespoon of butter. Add the diced onion and minced garlic, cooking until soft and fragrant, about 3 to 4 minutes. Toss in the diced carrots and cook for another 3 minutes until they start to get tender.
3. Make the Creamy Sauce:
Sprinkle the flour over the cooked veggies and stir well to coat everything. Cook for 1 to 2 minutes to remove the raw flour taste. Then, slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the milk and continue stirring until the sauce thickens, about 3 to 5 minutes. Stir in thyme, rosemary (if using), salt, and pepper.
4. Cook the Orzo & Combine:
Add the orzo to the pot and bring the mixture to a gentle simmer. Cook uncovered for about 8 to 10 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened nicely. Return the cooked chicken and frozen peas to the pot, stirring to combine. Cook for another 2 to 3 minutes to warm everything through.
5. Finish and Serve:
Give your pot pie orzo a final taste and adjust the seasoning if needed. Sprinkle fresh parsley and a pinch of paprika on top for color and extra flavor. Serve warm, perhaps alongside some crusty bread to soak up the delicious sauce.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking. Thaw in the refrigerator overnight or use the cold water method for quicker thawing. Pat dry before cooking to avoid extra moisture in the pan.
Can I Substitute Orzo with Another Pasta?
Absolutely! Small pasta shapes like acini di pepe, small macaroni, or even small shells work well as substitutes. Just adjust the cooking time accordingly to ensure the pasta is tender.
How Can I Make This Recipe Dairy-Free?
Use a plant-based milk such as almond, oat, or soy milk, and swap the butter for olive oil or a dairy-free margarine. For thickening, you can replace the all-purpose flour with cornstarch or a gluten-free flour blend.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if the sauce has thickened too much.