Creamy Chicken Pot Pie Orzo (Printable)
A comforting one-pot chicken and orzo dish loaded with tender vegetables in a rich, creamy savory sauce.
# What You'll 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 Steps:
01 - Melt butter in a large pot or deep skillet over medium heat. Add the onions, carrots, and celery. Sauté for 4–5 minutes until the vegetables begin to soften.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
04 - Slowly whisk in the chicken broth, then add the milk. Bring to a gentle simmer, stirring constantly to prevent lumps.
05 - Add the orzo, thyme, parsley, salt, and pepper. Stir well. Reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally to prevent sticking, until the orzo is al dente and the sauce thickens.
06 - Stir in the heavy cream, cooked chicken, and frozen peas. Simmer for 3–5 more minutes until the chicken is heated through and the peas are tender. Adjust seasoning as needed.
07 - Remove from heat and let sit for 2–3 minutes to allow the sauce to thicken further. Garnish with extra parsley and serve warm.
# Expert Advice:
01 -
- Everything cooks in one pot, which means you get all the comfort of pot pie filling with zero crust anxiety and almost no dishes.
- The orzo releases its starches right into the sauce as it cooks, creating a velvety texture that tastes like you spent hours stirring a roux.
02 -
- Stir the orzo frequently while it simmers because it loves to stick to the bottom of the pot when you look away for even a minute.
- The sauce will seem a bit loose when you take it off the heat, but it thickens considerably as it rests, so trust the process and do not add extra flour.
03 -
- Dice the carrots and celery to roughly the same size as the orzo so every spoonful has a balanced mix of pasta, vegetables, and chicken.
- Use a pot with a heavy bottom to distribute heat evenly and prevent hot spots that cause sticking.