Creamy Chicken Pot Pie Orzo (Printable)
Tender chicken and veggies in a creamy orzo pasta bowl.
# What You’ll Need:
→ Meats & Proteins
01 - 14 oz boneless, skinless chicken breast or thighs, diced
→ Produce
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
→ Dairy & Cheese
07 - 2 tbsp unsalted butter
08 - 1/2 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
→ Pantry & Liquids
10 - 3 cups low-sodium chicken broth
11 - 2 tbsp all-purpose flour
12 - 2 tbsp olive oil
13 - 1 tsp garlic powder
14 - 1/2 tsp dried thyme
15 - 1/2 tsp dried parsley
16 - Salt and black pepper to taste
# How-to Steps:
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, approximately 5 to 6 minutes. Transfer chicken to a plate and set aside.
02 - Add butter to the same pot. Once melted, add onions, carrots, and celery. Sauté the vegetables until softened, about 5 minutes.
03 - Sprinkle flour evenly over the vegetables, stirring constantly to coat. Cook for 1 minute to form a roux and remove the raw flour taste.
04 - Gradually pour in chicken broth while whisking or stirring vigorously to prevent lumps. Bring the mixture to a gentle simmer.
05 - Stir in orzo pasta, garlic powder, thyme, and parsley. Reduce heat to medium-low and cook uncovered, stirring occasionally to prevent sticking, until the pasta is al dente, about 10 minutes.
06 - Add the cooked chicken and frozen peas to the pot. Simmer for an additional 3 minutes to heat the chicken through.
07 - Pour in heavy cream and add Parmesan cheese. Stir continuously until the sauce is creamy and the cheese has melted. Adjust final seasoning with salt and pepper to taste.
08 - Serve the dish hot while the sauce is bubbly. Garnish with additional parsley or Parmesan if desired.
# Expert Advice:
01 -
- It delivers all the creamy, savory flavor of a classic pot pie but with the ease of a one-pot pasta dish.
- The starch from the orzo naturally thickens the sauce, creating a velvety texture without the fuss of a roux-based gravy.
02 -
- The sauce will continue to thicken as it cools, so do not worry if it looks slightly soupy right off the stove.
- Salt your chicken well during the first step, as this is the primary seasoning for the entire dish.
03 -
- If you want to save time, chop all your vegetables while the chicken is searing.
- Grating the Parmesan fresh instead of using pre-shredded cheese helps it melt smoothly into the sauce.