Creamy Chicken Pot Pie Orzo (Print View)
A hearty, one-pot meal featuring tender chicken and vegetables in a creamy orzo pasta sauce.
# What You'll 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
→ Dairy
07 - 2 tbsp 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 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 pepper, to taste
# How To Make It:
01 - In a large pot or deep skillet, heat the olive oil over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until golden and cooked through, about 5-6 minutes. Transfer to a plate and set aside.
02 - To the same pot, add butter. Once melted, add onion, carrots, and celery. Sauté until softened, about 5 minutes.
03 - Sprinkle flour over the vegetables, stir, and cook for 1 minute to form a roux.
04 - Gradually add chicken broth while stirring to avoid lumps. Bring to a gentle simmer. Add orzo, garlic powder, thyme, and parsley.
05 - Reduce heat to medium-low and cook uncovered, stirring occasionally, until orzo is al dente, about 10 minutes.
06 - Stir in cooked chicken and frozen peas. Simmer for 3 more minutes.
07 - Add heavy cream and Parmesan. Stir until creamy. Adjust seasoning with salt and pepper.
08 - Serve hot, garnished with more parsley or Parmesan if desired.
# Expert Hints:
01 -
- It delivers all the creamy, savory flavors of a pot pie without the hassle of rolling out dough.
- The orzo pasta cooks right in the sauce, absorbing the savory chicken broth for maximum flavor.
02 -
- The sauce will continue to thicken as it cools, so do not worry if it looks thin at first.
- Stir the orzo frequently as it simmers to prevent it from sticking to the bottom of the pot.
03 -
- Grate the Parmesan fresh instead of using pre-grated cheese for a smoother melt.
- Taste the sauce before adding the final salt, as the cheese and broth are already salty.