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Creamy Chicken Pot Pie Orzo

A comforting one-pot meal that combines the flavors of classic chicken pot pie with creamy orzo pasta. Ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Bowls
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast or thighs cubed
  • 1.5 cups dry orzo pasta
  • 3-4 cups chicken broth low sodium
  • 2 tbsp butter
  • 1 tbsp olive oil
Vegetables & Aromatics
  • 1 medium yellow onion diced
  • 2 large carrots diced
  • 2 stalks celery sliced
  • 3 cloves garlic minced
  • 1 cup frozen peas
Finishers
  • 0.5 cup heavy cream
  • 1 tsp dried thyme
  • 0.5 tsp poultry seasoning
  • 1 tbsp fresh parsley chopped

Equipment

  • Large deep skillet or Dutch oven
  • Chef's Knife
  • Cutting board
  • Wooden Spoon

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt/pepper and sear until golden. Remove.
  2. Add butter to the pan. Sauté onion, carrots, and celery for 5 minutes until softened.
  3. Stir in garlic, thyme, and poultry seasoning. Cook for 1 minute.
  4. Add dry orzo and toast for 2 minutes, stirring constantly.
  5. Pour in chicken broth and return chicken to pan. Bring to boil, then simmer covered for 10-12 minutes.
  6. Remove lid. Stir in heavy cream and peas. Simmer 2-3 minutes until sauce thickens.
  7. Garnish with fresh parsley and serve immediately.

Notes

If the sauce becomes too thick upon standing, stir in a little extra warm broth or water.