Creamy Chicken Pot Pie Orzo (Printable Version)
Hearty one-pot orzo with tender chicken, vegetables, and a rich creamy Parmesan sauce inspired by classic pot pie.
# What You Need:
→ Meats
01 - 14 oz boneless, skinless chicken breast or thighs, diced
→ Vegetables
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 cup frozen peas
→ Grains & Pasta
06 - 1 1/4 cups orzo pasta
→ Dairy
07 - 2 tbsp unsalted butter
08 - 1/2 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
→ Liquids
10 - 3 cups low-sodium chicken broth
→ Pantry
11 - 2 tbsp all-purpose flour
12 - 2 tbsp olive oil
13 - 1 tsp garlic powder
14 - 1/2 tsp dried thyme
15 - 1/2 tsp dried parsley
16 - Salt and pepper, to taste
# How To Make:
01 - Heat olive oil in a large pot or deep skillet over medium-high heat. Season the diced chicken with salt and pepper, then cook until golden brown and cooked through, about 5 to 6 minutes. Transfer to a plate and set aside.
02 - In the same pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened and fragrant, about 5 minutes.
03 - Sprinkle the flour over the sautéed vegetables and stir continuously for 1 minute to form a light roux and cook off the raw flour taste.
04 - Gradually pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
05 - Stir in the orzo pasta, garlic powder, dried thyme, and dried parsley. Reduce the heat to medium-low and cook uncovered, stirring occasionally, until the orzo is al dente, about 10 minutes.
06 - Return the cooked chicken to the pot and add the frozen peas. Simmer together for 3 minutes until the peas are heated through and the chicken is warmed.
07 - Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy. Adjust seasoning with additional salt and pepper as needed.
08 - Ladle into bowls and serve hot, garnished with extra parsley or Parmesan if desired.
# Expert Advice:
01 -
- It gives you every cozy flavor of chicken pot pie without touching a rolling pin or turning on an oven.
- One pot means you get a creamy, comforting dinner with almost no dishes to wash afterward.
02 -
- Stir the orzo occasionally while it cooks because it loves to stick to the bottom of the pot when you look away for even a minute.
- The sauce continues to thicken as it sits off the heat, so if you are not serving right away, loosen it with a splash of broth before reheating.
03 -
- Toast the orzo in the pot for one minute before adding the liquid if you want a nuttier, deeper flavor in the finished dish.
- Reserve a quarter cup of the pasta water before draining, just in case you need to adjust the sauce consistency at the end.