Creamy Chicken Pot Pie Orzo (Printable View)
A comforting one-pot creamy orzo dish loaded with tender chicken and vegetables in a savory sauce.
# What You’ll Need:
→ Meats
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
→ Base and Pasta
07 - 1 1/2 cups orzo pasta
08 - 3 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
→ Seasonings
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried parsley, plus extra for garnish
15 - 1/4 teaspoon black pepper
16 - 1/2 teaspoon salt, or to taste
# Cooking Steps:
01 - In a large pot or deep skillet, melt butter over medium heat. Add onions, carrots, and celery. Sauté for 4–5 minutes until vegetables begin to soften.
02 - Stir in garlic; cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove raw flour taste.
04 - Slowly whisk in chicken broth, then add milk and bring to a gentle simmer, stirring constantly.
05 - Add orzo, thyme, parsley, salt, and pepper. Stir well. Reduce heat to medium-low and simmer, uncovered, for 10–12 minutes, stirring occasionally to prevent sticking, until orzo is al dente and sauce thickens.
06 - Stir in heavy cream, cooked chicken, and peas. Simmer for 3–5 more minutes, until chicken is heated through and the peas are tender. Adjust seasoning as needed.
07 - Remove from heat. Let sit for 2–3 minutes to thicken. Garnish with extra parsley and serve warm.
# Expert Tips:
01 -
- It delivers all the comforting, savory flavors of a classic pot pie without the hassle of rolling out a temperamental pie crust.
- Washing only one pot makes the post dinner cleanup almost nonexistent, which is always a massive win in my kitchen.
02 -
- Walking away while the orzo simmers is a guaranteed way to burn the bottom of your pot. Stay nearby and stir occasionally to scrape up any stuck bits.
- Adding cold broth directly to a hot roux will create annoying little flour lumps. Warm your liquids slightly first for a perfectly smooth sauce.
03 -
- Always slightly undercook the orzo during the boiling phase because it will continue cooking in the residual heat. Taking it off the heat just before it is perfectly soft saves the texture.
- Using a rotisserie chicken with the skin removed yields a richer tasting broth than plain chicken breast.