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Creamy chicken pot pie orzo recipe features tender chicken, vegetables, and orzo pasta in a rich, comforting sauce, perfect for a delicious and easy weeknight meal.
Lady Maria

Ultimate Chicken Pot Pie Orzo

This creamy chicken pot pie orzo delivers all the comforting flavors of a classic chicken pot pie but in a fraction of the time. Tender chicken, savory vegetables, and a luscious, creamy sauce coat every piece of orzo for a warm and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup orzo pasta
  • 1 cup cooked chicken, shredded or cubed
  • 1 cup frozen peas
  • 1/2 cup heavy cream or half-and-half
  • Salt to taste
  • Fresh parsley, chopped for garnish

Equipment

  • large pot or Dutch oven
  • Measuring spoons
  • Measuring cups
  • knife
  • Cutting board
  • whisk
  • Stirring spoon

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. The onions should be translucent and the carrots slightly tender.
  3. Stir in the dried thyme, rosemary, and black pepper. Cook for another minute, until fragrant.
  4. Sprinkle in the flour and cook for 1 minute, stirring constantly. This will help thicken the sauce. The mixture should form a light paste.
  5. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring the mixture to a simmer, stirring occasionally.
  6. Add the orzo pasta to the pot and stir to combine. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the orzo is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
  7. Add the cooked chicken and frozen peas to the pot. Stir to combine and cook for another 2-3 minutes, or until the chicken is heated through and the peas are tender.
  8. Stir in the heavy cream (or half-and-half) and simmer for another minute, until the sauce is thickened to your liking. Be careful not to boil the cream, as it can curdle.
  9. Season with salt to taste.
  10. Garnish with fresh parsley and serve immediately.

Notes

Don't overcook the orzo; it should be al dente. Use good quality chicken broth for the best flavor. For a thicker sauce, simmer for a few extra minutes. To customize, add mushrooms, green beans, or corn. Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of broth or water.