Chicken Pot Pie Orzo
Creamy one-pot Chicken Pot Pie Orzo with tender chicken, peas, carrots, and orzo pasta in a rich herb-infused sauce. Ready in under 45 minutes.
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- 2 carrots peeled and diced
- 2 stalks celery finely diced
- 3 cloves garlic minced
- 1 cup uncooked orzo pasta
- 2 cups cooked chicken breast shredded or diced
- 1 cup frozen peas no need to thaw
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon black pepper
- 1 teaspoon salt adjust to taste
- 2 tablespoons all-purpose flour optional, for thicker sauce
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Melt 3 tablespoons butter in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook 5-7 minutes until softened.
- Stir in 3 cloves minced garlic and cook 1 minute until fragrant. If using, sprinkle 2 tablespoons flour over vegetables and stir 1-2 minutes.
- Add 1 cup uncooked orzo and stir to coat. Pour in 4 cups chicken broth, 1 teaspoon thyme, 1 teaspoon sage, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Bring to a gentle simmer, reduce heat to medium-low, cover and cook 10-12 minutes, stirring occasionally, until orzo is almost tender.
- Stir in 2 cups cooked chicken, 1 cup frozen peas, and 1 cup heavy cream. Cook uncovered 3-5 minutes until sauce thickens and everything is heated through.
- Taste and adjust seasoning. Garnish with fresh parsley before serving.
Notes
- Rotisserie chicken works perfectly for this recipe and saves time.
- For a lighter version, use half-and-half or whole milk instead of heavy cream.
- Add a splash of white wine with the vegetables for extra depth.
- Store leftovers in the fridge for up to 4 days and reheat with extra broth.