Creamy Chicken Pot Pie Orzo (Printable Version)

One-pot creamy orzo with tender chicken, vegetables, and a rich savory sauce. Comfort food made easy.

# What You 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 - 1 1/2 cups orzo pasta
08 - 3 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour

→ Seasonings

13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried parsley (plus extra for garnish)
15 - 1/4 teaspoon black pepper
16 - 1/2 teaspoon salt (or to taste)

# Directions:

01 - Melt butter in a large pot or deep skillet over medium heat. Add diced onions, carrots, and celery. Sauté for 4 to 5 minutes until the vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove any raw flour taste.
04 - Slowly whisk in chicken broth, then pour in the milk. Bring to a gentle simmer, stirring constantly to prevent lumps.
05 - Add orzo pasta, dried thyme, dried parsley, salt, and black pepper. Stir well to combine. Reduce heat to medium-low and simmer uncovered for 10 to 12 minutes, stirring occasionally to prevent sticking, until the orzo is al dente and the sauce has thickened.
06 - Stir in heavy cream, cooked chicken, and frozen peas. Continue simmering for 3 to 5 minutes until the chicken is heated through and the peas are tender. Adjust salt and pepper to taste.
07 - Remove from heat and let sit for 2 to 3 minutes so the sauce can finish thickening. Garnish with extra dried parsley and serve warm.

# Expert Tips:

01 -
  • Everything cooks in a single pot, which means cleanup is almost nonexistent and that alone is worth celebrating on a busy weeknight.
  • The sauce clings to every tiny piece of orzo like it was made for it, creating a richness that feels far more indulgent than the effort it takes.
02 -
  • Stirring the orzo every few minutes is not optional, because once it starts sticking to the bottom of the pot it will scorch quickly and ruin the entire batch.
  • The sauce will seem thin right until the last few minutes of cooking, so resist the urge to add more flour and just let the pasta finish doing its work.
03 -
  • Use a pot with a heavy bottom if you have one, because the even heat distribution makes a real difference in preventing those stubborn stuck spots during the orzo cooking phase.
  • Taste the finished dish before adding extra salt, because the broth and any seasoned chicken you used have already done a lot of the work for you.

Go Back