Creamy Chicken Pot Pie Orzo
This Creamy Chicken Pot Pie Orzo recipe offers all the comforting flavors of classic chicken pot pie without the fuss of a pie crust. Tender chicken, sweet vegetables, and a rich, creamy sauce are combined with orzo pasta for a faster, easier, and even more delicious weeknight dinner.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Whisk
- Colander or strainer (optional)
- Serving spoons
- Bowls for serving
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk whole or 2%
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup orzo pasta
- ½ cup heavy cream
- ¼ cup chopped fresh parsley, for garnish optional
- 1 tablespoon butter optional, for extra richness
Instructions
- Sauté the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken, salt, and pepper. Cook until the chicken is cooked through and lightly browned. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. You want them to be tender and starting to caramelize slightly.
- Add the Mushrooms and Garlic: Add the mushrooms and garlic to the pot. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 3-5 minutes. The aroma should be amazing at this point!
- Make the Roux: Sprinkle the flour over the vegetables. Cook, stirring constantly, for 1-2 minutes. This will create a roux that will help thicken the sauce. Make sure to cook the flour long enough to get rid of that raw flour taste.
- Add the Broth and Milk: Gradually whisk in the chicken broth and milk. Bring to a simmer, stirring constantly to prevent lumps from forming. Continue to simmer until the sauce has thickened slightly, about 5-7 minutes. You should have a lovely, creamy base for your pot pie.
- Add the Peas, Corn, and Orzo: Stir in the frozen peas, frozen corn, and orzo pasta. Bring the mixture back to a simmer.
- Cook the Orzo: Reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the orzo is cooked through and the sauce has thickened to your desired consistency. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
- Stir in the Chicken and Cream: Stir the cooked chicken and heavy cream into the pot. Heat through.
- Season to Taste: Taste the Creamy Chicken Pot Pie Orzo and adjust the seasoning as needed. You may want to add more salt, pepper, or even a pinch of dried thyme or rosemary for extra flavor.
- Garnish and Serve: Garnish with fresh parsley, if desired. Serve hot and enjoy!
Notes
For a richer flavor, consider adding a tablespoon of butter along with the olive oil at the beginning. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water if needed to loosen the sauce. To prevent the orzo from sticking while cooking, stir it frequently, especially towards the end of the cooking time. For a deeper flavor, you can use bone-in, skin-on chicken thighs and shred the meat after cooking.