Creamy Chicken Pot Pie Orzo (Print Version)
Hearty one pot orzo with tender chicken and vegetables in a rich, creamy savory sauce.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
→ Base & Pasta
07 - 1½ cups orzo pasta
08 - 3 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - ½ cup heavy cream
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
→ Seasonings
13 - ½ teaspoon dried thyme
14 - ½ teaspoon dried parsley (plus extra for garnish)
15 - ¼ teaspoon black pepper
16 - ½ teaspoon salt (or to taste)
# How to Cook:
01 - In a large pot or deep skillet, melt the butter over medium heat. Add the diced onions, carrots, and celery. Sauté for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
03 - Sprinkle the flour evenly over the vegetables and stir to coat thoroughly. Cook for 1 minute to eliminate the raw flour taste and form a light roux.
04 - Slowly whisk in the chicken broth, then pour in the whole milk. Bring the mixture to a gentle simmer, stirring constantly to prevent lumps from forming.
05 - Add the orzo pasta, dried thyme, dried parsley, salt, and black pepper. Stir well to combine. Reduce the heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally to prevent the orzo from sticking, until the pasta is al dente and the sauce has thickened.
06 - Stir in the heavy cream, cooked diced chicken, and frozen peas. Continue to simmer for 3–5 minutes until the chicken is heated through and the peas are tender. Taste and adjust seasoning as needed.
07 - Remove the pot from the heat and let it rest for 2–3 minutes so the sauce thickens further. Garnish with additional dried parsley and serve warm.
# Expert Advice:
01 -
- Everything cooks in one pot, which means no pie crust anxiety and exactly zero extra dishes to wash.
- The sauce thickens naturally as the orzo releases its starches, creating that velvety pot pie texture without any fuss.
02 -
- Stirring occasionally during the orzo step is non negotiable because orzo loves to stick to the bottom of the pot the moment you look away.
- The sauce will seem thin before the orzo finishes cooking, but trust the starches to do their work in those final minutes.
03 -
- Let the finished pot sit off the heat for a full three minutes before serving because the sauce thickens dramatically as it cools slightly.
- Taste and adjust the salt at the very end, since broth concentration varies and the flavors settle after resting.