Best Chicken Pot Pie Orzo
This Chicken Pot Pie Orzo recipe delivers the comforting flavors of classic chicken pot pie in a quicker and easier one-pot format. Tender chicken, vegetables, and orzo pasta meld in a creamy, flavorful sauce, making it a perfect weeknight meal. Customize with your favorite veggies and herbs for a truly satisfying dish.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Whisk
- Spoon or spatula
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary optional
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1 cup frozen peas
- 1 cup frozen corn
- 1 pound orzo pasta
- ¼ cup chopped fresh parsley
- Salt to taste
- Pepper to taste
Instructions
- Season chicken pieces with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken and cook until browned on all sides and cooked through. Remove the chicken from the pot and set aside.
- In the same pot, melt the butter over medium heat.
- Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add the minced garlic, dried thyme, and dried rosemary (if using) and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes.
- Gradually pour in the chicken broth, whisking constantly to ensure there are no lumps. Then, stir in the milk. Bring the mixture to a simmer.
- Add the orzo pasta to the pot and stir well.
- Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked through and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Stir in the cooked chicken, frozen peas, and frozen corn.
- Heat through for a few minutes until everything is warmed.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
For a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry and add to the pot, simmering until thickened. You can use different vegetables like mushrooms, potatoes, or green beans. Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of broth or milk.