Description
This easy Chicken Pot Pie Orzo recipe brings all the comforting, classic flavors of chicken pot pie together in a creamy, veggie-loaded one-pot meal. Ready in about 40 minutes, it features tender orzo cooked in a flavorful broth with shredded chicken, carrots, celery, peas, and herbs, finished with cream for rich, cozy satisfaction.
Ingredients
Vegetables and Aromatics
- 1 small yellow onion, diced small
- 1 cup sliced baby carrots (or 2 large carrots, peeled and diced)
- 4 celery stalks, diced
- 1/2 – 1 cup frozen peas (or mix of peas, corn, and green beans)
- Fresh parsley, chopped, for garnish (optional)
Seasonings
- 1 tsp garlic powder
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 2 tsp fresh rosemary, minced (or 1 tsp dried rosemary)
- 1 tsp chicken bouillon seasoning
- 1/2 tsp salt, plus more to taste
- 1/2 tsp paprika
- 1/2 tsp adobo seasoning
- 1/2 tsp black pepper
Base and Protein
- 3 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups uncooked orzo
- 3 cups chicken broth, plus more as needed
- 1 cup heavy cream or half & half
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken works great)
Optional Toppings
- Fresh parsley, chopped, for garnish
- Parmesan cheese (optional)
Instructions
- Sauté the veggies: In a deep skillet over medium heat, melt the butter. Add the diced onion, sliced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-6 minutes.
- Add seasonings: Stir in garlic powder, fresh thyme, minced rosemary, paprika, adobo seasoning, chicken bouillon, salt, and black pepper. Cook for an additional 1 minute to release the flavors.
- Make the roux: Sprinkle the flour over the cooked vegetables and stir well to coat everything evenly. Cook for about 1 minute, which helps remove the raw flour taste and begins to thicken the mixture.
- Cook the orzo: Stir in the uncooked orzo, then slowly pour in the chicken broth while continuously stirring to prevent lumps. Bring the mixture to a simmer, cooking uncovered and stirring occasionally so the orzo doesn’t stick to the pan. Continue cooking until the orzo is tender and most of the liquid has been absorbed, about 10 minutes. Add additional broth as needed if the mixture becomes too thick.
- Add cream & chicken: Stir in the heavy cream (or half & half) and the shredded or chopped cooked chicken. Cook for 2-3 minutes until the mixture is warmed through and creamy.
- Finish with veggies: Add the frozen peas or vegetable mix and cook for another 1-2 minutes. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Garnish with chopped fresh parsley and parmesan cheese if desired. Serve warm with warm biscuits or a side salad for a complete meal.
Notes
- Gluten-free: Substitute with gluten-free orzo or any preferred gluten-free pasta and use a gluten-free 1:1 flour blend.
- Storage: Allow the dish to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.
- Reheating: The orzo thickens upon standing. Add a splash of broth or water when reheating to restore creaminess. Reheat gently on the stovetop over low heat or microwave in 30-second increments, stirring in between.
- This recipe was inspired by Grilled Cheese Social.