Creamy Chicken Pot Pie Orzo

Name: Creamy Chicken Pot Pie Orzo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp butter; 1 tbsp olive oil; 1 stalk celery, diced; 1/2 medium onion, diced; 2 medium carrots, diced; 1/3 cup all-purpose flour; 2 cups chicken broth; 1/4 cup heavy whipping cream; 1 lb cooked chicken, chopped or shredded; 1 lb orzo, cooked; Dried parsley, for garnish

Creamy Chicken Pot Pie Orzo is a one-skillet pasta dish that delivers all the rich, comforting flavors of classic pot pie with tender chicken, vegetables, and orzo simmered in a creamy sauce. It's an easy weeknight meal ready in under 30 minutes.

🌍American 🏷️Chicken pot pie 🏷️Orzo 🏷️Creamy pasta 🏷️One-pan meal Comfort food

🏷️

🏷️Chicken

-0:00

TikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 tbsp butter
1 tbsp olive oil
1 stalk celery, diced
1/2 medium onion, diced
2 medium carrots, diced
1/3 cup all-purpose flour
2 cups chicken broth
1/4 cup heavy whipping cream
1 lb cooked chicken, chopped or shredded
1 lb orzo, cooked
Dried parsley, for garnishoptional

11 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large skillet over medium heat, melt the butter with the olive oil.
2
Add the diced celery, onion, and carrots to the skillet.
3
Sauté the vegetables until they begin to soften, about 5-7 minutes.
4
Sprinkle the all-purpose flour over the vegetables and stir to combine, creating a roux.
5
Cook the roux for 2-3 minutes, stirring constantly, to cook out the raw flour taste.
6
Slowly pour in the chicken broth and heavy whipping cream, whisking to combine.
7
Bring the sauce to a simmer and allow it to thicken.
8
Add the cooked, chopped chicken to the skillet.
9
Add the cooked orzo to the skillet.
10
Stir everything together until well combined and heated through.
11
Garnish with dried parsley and serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Cook the orzo separately and add it at the end rather than directly in the skillet to prevent overcooking and control texture.
Toast the flour in the fat for 1–2 minutes before whisking in broth to eliminate raw flour taste and create a smoother roux.
Stir in cream off the heat or at very low heat to prevent curdling.
Taste and season with salt and pepper after adding chicken—store-bought broth is often salty.

Substitutions

Heavy whipping cream → half-and-half or whole milk thickened with cornstarch (lighter but less rich)
Orzo → small pasta shapes like ditalini or elbow pasta (same cooking method)
Carrots and celery → frozen mixed vegetables (add with onion, no pre-cooking needed)
Chicken broth → vegetable broth (for vegetarian version with tofu or mushrooms)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring in a splash of chicken broth or cream to restore sauce consistency.

Common Questions

Can I use raw chicken instead of cooked?

Yes. Dice raw chicken into bite-sized pieces and cook in the butter and oil for 5–7 minutes until no longer pink before adding vegetables.

How do I prevent the sauce from being too thick or thin?

The flour creates the roux base; simmer gently to thicken. If too thin, mix 1 tbsp cornstarch with 2 tbsp water and stir in. If too thick, add chicken broth or cream by the tablespoon.

Can I make this ahead or freeze it?

Yes. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore creaminess. Freezing may separate the sauce; not recommended.