Go Back

Chicken Pot Pie Orzo

Chicken pot pie orzo with creamy orzo, chicken, peas, and carrots simmered together for a stovetop “comfort bowl” texture. Topped with baked, crumbled biscuits for a crispy, savory finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Chicken pot pie orzo
  • 2 tbsp butter Use unsalted or salted butter.
  • 1 yellow onion Diced.
  • 2 carrots Diced.
  • 3 cloves garlic Minced.
  • 1 cup orzo
  • 3 cup chicken broth
  • 2 cup shredded chicken
  • 1 cup frozen peas
  • 0.5 cup cream Half cup cream for richness.
  • 2 biscuits Bake and crumble.

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a Dutch oven over medium heat. Add the diced onion and carrots and sauté until softened, then add the minced garlic and cook for 30-60 seconds, stirring so nothing browns.
Simmer the orzo
  1. Pour in the chicken broth and add the orzo. Bring to a simmer and cook for 10 minutes, stirring often so the orzo doesn’t stick and absorbs the liquid.
Finish the creamy filling
  1. Stir in the shredded chicken, frozen peas, and cream. Simmer for 3 minutes, stirring until the sauce looks creamy and the peas are heated through.
Top and serve
  1. Crush the baked biscuits and sprinkle the crumble over the hot orzo. Serve right away so the biscuit topping stays crisp.

Notes

Pro tip: Stir frequently during the 10-minute orzo simmer so the pasta stays creamy instead of sticking to the bottom. Store leftovers in the fridge for up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing: no, the orzo and cream tend to change texture when thawed. Dietary swap: use gluten-free or gluten-free baking biscuits for a gluten-free version while keeping the same biscuit crumble finish.