Creamy Chicken Pot Pie Orzo (Printable Version)
Tender chicken and veggies in creamy Parmesan orzo—a comforting one-pot twist on classic pot pie.
# What You Need:
→ Meats
01 - 14 oz boneless, skinless chicken breast or thighs, diced
→ Vegetables
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 cup frozen peas
→ Grains & Pasta
06 - 1 1/4 cups orzo pasta (about 9 oz)
→ Dairy
07 - 2 tablespoons unsalted butter
08 - 1/2 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
→ Liquids
10 - 3 cups low-sodium chicken broth
→ Pantry
11 - 2 tablespoons all-purpose flour
12 - 2 tablespoons olive oil
13 - 1 teaspoon garlic powder
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon dried parsley
16 - Salt and pepper, to taste
# How-To:
01 - Heat olive oil in a large pot or deep skillet over medium-high heat. Season diced chicken with salt and pepper, then cook until golden and cooked through, about 5 to 6 minutes. Transfer to a plate and set aside.
02 - Add butter to the same pot. Once melted, add diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
03 - Sprinkle flour over the sautéed vegetables and stir continuously. Cook for 1 minute to form a light roux and cook off the raw flour taste.
04 - Gradually pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
05 - Stir in orzo pasta, garlic powder, dried thyme, and dried parsley. Reduce heat to medium-low and cook uncovered, stirring occasionally, until the orzo reaches al dente texture, about 10 minutes.
06 - Fold in the reserved cooked chicken and frozen peas. Continue simmering for 3 additional minutes until everything is heated through.
07 - Pour in the heavy cream and add grated Parmesan cheese. Stir until the sauce is smooth and creamy. Adjust seasoning with salt and pepper to taste.
08 - Ladle into bowls while hot. Garnish with additional parsley or Parmesan cheese if desired.
# Expert Hints:
01 -
- Everything cooks in one pot, which means you get all the comfort of pot pie filling without a sink full of dishes.
- The orzo soaks up the savory broth and cream until each bite tastes like the best part of a pot pie crust.
- It reheats beautifully the next day for lunch, if you even have leftovers.
02 -
- Stir the orzo frequently while it cooks because it loves to stick to the bottom of the pot when you look away for even a moment.
- Add the cream off the heat or over very low heat to prevent it from separating or curdling.
- The orzo will continue absorbing liquid as it sits, so serve it right away or add a splash of broth when reheating.
03 -
- Dice all your vegetables and chicken before you turn on the stove because once you start cooking everything moves quickly.
- A generous pinch of salt at each stage of cooking builds deeper flavor than one big adjustment at the end.