Creamy Chicken Pot Pie Orzo (Printable Version)
One-pot creamy chicken orzo with vegetables in a rich, savory sauce — classic pot pie flavors 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 Make It:
01 - In a large pot or deep skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté 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 over the vegetables and stir to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
04 - Slowly whisk in the chicken broth, then pour in the whole milk. Bring the mixture 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 the 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 more minutes until the chicken is heated through and the peas are tender. Taste and adjust the seasoning as needed.
07 - Remove the pot from the heat and let it sit for 2 to 3 minutes so the sauce can finish thickening. Garnish with additional parsley and serve warm.
# Helpful Hints:
01 -
- Everything cooks in one pot which means you get all the comfort of pot pie without a single dirty baking dish.
- The orzo soaks up the savory broth and cream like a sponge making every forkful rich and velvety.
- It reheats beautifully the next day for lunch and honestly might even taste better.
02 -
- Stir the orzo every couple of minutes while it simmers because it loves to stick and burn on the bottom of the pot.
- The sauce will look a little loose when you take it off the heat but it thickens considerably as it rests so trust the process.
03 -
- Shred your rotisserie chicken while it is still warm because cold chicken is stubborn and tears unevenly.
- Reserve a quarter cup of pasta water before adding the cream, you can use it to adjust the sauce consistency at the end.