Creamy Chicken Pot Pie Orzo
This one-pot wonder delivers all the comforting flavors of a classic chicken pot pie without the fuss of pastry. Tender chicken, sweet peas and carrots, and a velvety, herb-infused sauce cling to every grain of orzo for a soul-warming meal ready in about 30 minutes.
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Plate for cooked chicken
- Box grater (for Parmesan)
Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and black pepper, to taste
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh
- ½ teaspoon dried rosemary
- 1 ½ cups orzo pasta
- 4 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 1 cup frozen peas
- ¼ cup freshly grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper. Add them to the hot pot in a single layer (work in batches if needed). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken to a plate and set aside.
- Reduce the heat to medium. Add the butter to the same pot. Once melted, add the onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened. Add the minced garlic, dried thyme, and dried rosemary. Cook for one more minute until fragrant.
- Add the dry orzo pasta directly to the pot with the vegetables. Stir it constantly for about 1-2 minutes until the orzo turns a shade darker and smells nutty.
- Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release all the browned bits. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 10-12 minutes, stirring frequently, until the orzo is tender and most of the liquid has been absorbed. The mixture will look thick and creamy.
- Reduce the heat to low. Stir in the milk (or half-and-half), the frozen peas, and the cooked chicken. Let it all warm through for about 2 minutes. Turn off the heat and stir in the grated Parmesan cheese. Taste and adjust the seasoning with more salt and pepper if needed.
- Ladle the creamy chicken pot pie orzo into bowls. Garnish generously with fresh chopped parsley.
Notes
For extra flavor, try browning the butter before adding the onion, or deglaze the pot with 1/4 cup dry white wine after sautéing the vegetables. To make it dairy-free, use unsweetened oat milk or full-fat canned coconut milk and vegan butter. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; add a splash of broth or milk when reheating to restore creaminess.