Go Back
Creamy Chicken Pot Pie Orzo Recipe
Emily

Creamy Chicken Pot Pie Orzo Recipe

This Creamy Chicken Pot Pie Orzo Recipe transforms classic pot pie into an easy one-pot meal. Tender chicken, vegetables, and orzo pasta cook together in a luscious cream sauce for ultimate comfort food in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter divided
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts diced into bite-sized pieces
  • 1 teaspoon salt plus more to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 medium yellow onion finely diced
  • 2 stalks celery finely diced
  • 2 medium carrots peeled and diced
  • 4 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 1/2 cups uncooked orzo pasta
  • 1 cup frozen peas thawed
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large deep skillet or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Heat 1 tablespoon butter and olive oil in a large deep skillet or Dutch oven over medium-high heat. Season diced chicken with salt, garlic powder, and half the thyme. Cook chicken for 5 minutes until golden and just cooked through. Remove to a plate and set aside.
  2. In the same pan, melt remaining 2 tablespoons butter. Add onion, celery, and carrots. Saute for 5 minutes until softened and onions are translucent. Add minced garlic and cook 1 minute more.
  3. Sprinkle flour over the vegetables and stir to coat, forming a thick paste. Cook for 2 to 3 minutes, stirring constantly, to create a roux and remove the raw flour taste.
  4. Slowly pour in chicken broth while whisking to prevent lumps. Add heavy cream and bring to a gentle simmer.
  5. Stir in uncooked orzo pasta, making sure it's submerged. Reduce heat to medium-low, cover, and cook for 12 minutes, stirring occasionally to prevent sticking.
  6. When orzo is tender, stir in cooked chicken, peas, remaining thyme, black pepper, and Parmesan cheese. Heat through for 2 to 3 minutes. If too thick, add a splash of broth; if too loose, let sit uncovered to thicken.
  7. Let rest for 3 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

  • Save time by using rotisserie chicken. Shred about 3 cups and skip the chicken cooking step.
  • Toast the orzo in butter for 1-2 minutes before adding liquid for extra flavor.
  • The sauce will thicken as it sits. Add extra broth or cream when reheating leftovers.
  • For a lighter version, substitute half-and-half for heavy cream.
  • Add mushrooms, spinach, or other vegetables to customize the dish.