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Chicken Pot Pie Orzo

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A creamy, one-pot meal that combines the comforting flavors of chicken pot pie with tender orzo pasta.

Ingredients

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  • 2 tbsp Unsalted Butter
  • 1 large Yellow Onion (diced)
  • 2 Carrots (peeled and diced)
  • 2 Celery Stalks (diced)
  • 3 cloves Garlic (minced)
  • 1.5 lbs Boneless, Skinless Chicken Breast (cut into 1-inch pieces)
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary (crushed)
  • 1/4 cup Dry White Wine (optional, like Sauvignon Blanc)
  • 3 tbsp All-Purpose Flour
  • 1.5 cups Orzo (uncooked)
  • 4 cups Chicken Broth (low-sodium)
  • 1 cup Heavy Cream
  • 1 cup Frozen Peas
  • 1/4 cup Fresh Parsley (chopped)
  • Salt and Black Pepper (to taste)

Instructions

  1. Melt the Butter in a large Dutch oven or skillet over medium heat.
  2. Sauté the diced onion, carrots, and celery until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Brown the bite-sized chicken pieces in the pot. Season with salt, pepper, dried thyme, and rosemary. Cook until lightly browned on all sides.
  4. Deglaze the pan with white wine if using, scraping up any browned bits from the bottom. Let it simmer for a minute.
  5. Thicken the mixture by sprinkling the flour over it and stirring constantly for one minute.
  6. Add the dry orzo, coating it in the mixture.
  7. Combine the chicken broth and heavy cream, stirring continuously to blend.
  8. Simmer the mixture on low heat, covered, for 10-12 minutes, or until the orzo is al dente and has absorbed most of the liquid. Stir occasionally.
  9. Stir in the frozen peas and fresh parsley. Let it rest for a few minutes; the sauce will continue to thicken.
  10. Season with additional salt and pepper to taste before serving.

Notes

Perfect for busy weeknights and cozy gatherings. Pair with a green salad and a light dessert.

Nutrition

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