Creamy Chicken Pot Pie Orzo (Printable)
One-pot creamy chicken orzo with tender vegetables in a rich, savory sauce. Comfort food made easy.
# What You Need:
→ Meats
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
→ Base & Pasta
07 - 1 1/2 cups orzo pasta
08 - 3 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
→ Seasonings
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried parsley (plus extra for garnish)
15 - 1/4 teaspoon black pepper
16 - 1/2 teaspoon salt (or to taste)
# How-To:
01 - Melt butter in a large pot or deep skillet over medium heat. Add the onions, carrots, and celery. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
03 - Sprinkle the flour evenly over the vegetables and stir to coat thoroughly. Cook for 1 minute to remove the raw flour taste.
04 - Slowly whisk in the chicken broth, then pour in the milk. Bring to a gentle simmer, stirring constantly to prevent lumps from forming.
05 - Add the orzo pasta, dried thyme, dried parsley, salt, and black pepper. Stir well to combine. Reduce heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking, until the orzo is al dente and the sauce has thickened.
06 - Stir in the heavy cream, cooked chicken, and frozen peas. Continue simmering for 3 to 5 minutes until the chicken is heated through and the peas are tender. Taste and adjust seasoning as needed.
07 - Remove from heat and let the dish rest for 2 to 3 minutes so the sauce thickens further. Garnish with additional parsley and serve warm.
# Expert Tips:
01 -
- It captures every cozy flavor of classic chicken pot pie without the stress of rolling dough or waiting for a crust to brown.
- Everything cooks in a single pot, which means you get a rich, velvety sauce and almost zero dishes to wash afterward.
- It reheats beautifully the next day, making it an ideal candidate for leftover lunches that actually make you excited to open the fridge.
02 -
- Stir the orzo frequently while it simmers because it loves to stick to the bottom of the pot when you look away even for a moment.
- The sauce will continue to thicken as it sits off the heat, so pull it from the stove when it looks slightly looser than you want it.
- A splash of dry white wine added with the broth adds a wonderful layer of complexity if you happen to have an open bottle.
03 -
- Use a rotisserie chicken and shred it while still warm because the meat absorbs the sauce better than cold chicken does.
- Toast the orzo in the butter for two minutes before adding liquid if you want a slightly nuttier, deeper flavor throughout the dish.