Creamy Chicken Pot Pie Orzo
This one-pot wonder transforms the soul-warming comfort of a classic chicken pot pie into a quick, creamy pasta dish. Tender chicken, soft vegetables, and a luscious, velvety sauce come together with orzo pasta for a hug-in-a-bowl meal that's ready in under 40 minutes.
Equipment
- Large Dutch oven or deep skillet with lid
- Wooden Spoon
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Plate (for resting chicken)
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 1 cup orzo pasta
- 4 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Season the chicken thighs generously with salt and pepper. In a large Dutch oven or deep skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until golden brown. The chicken will not be cooked through. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the pot. Once melted, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- Add the minced garlic, dried thyme, and dried rosemary. Cook for another 30 seconds until fragrant.
- Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release all the browned bits. Bring the broth to a gentle boil.
- Stir in the orzo pasta and the whole milk. Return the seared chicken thighs to the pot, nestling them into the liquid.
- Reduce the heat to a low simmer. Cover the pot and cook for 12-15 minutes, stirring occasionally to prevent the orzo from sticking. The orzo should be tender and the sauce thickened. The chicken should be cooked through (internal temperature of 165°F).
- Remove the chicken to a cutting board and let it rest for a minute before shredding or dicing it.
- Stir the frozen peas and the shredded chicken back into the pot. Cook for 1-2 minutes, just until the peas are heated through. Taste and adjust seasoning with more salt and pepper if needed.
- Serve immediately in warm bowls, garnished with a generous sprinkle of fresh parsley.
Notes
For extra flavor, try browning the butter before sautéing the vegetables, or deglaze the pan with ¼ cup of dry white wine after sautéing. Stir in ½ cup of freshly grated Parmesan cheese at the end for a cheesy finish. Store leftovers in an airtight container in the refrigerator for up to 3 days; the orzo will absorb more liquid, so add a splash of broth or milk when reheating.