Creamy Chicken Pot Pie Orzo

Savory chicken, tender veggies, and creamy goodness come together with orzo, making this dish a comforting staple. A delightful twist on classic pot pie, ready in no time!

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Prep Time 15

Cook Time 20

Rest Time 5

Total Time 40

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

1 tbsp olive oil
1 lb boneless skinless chicken breasts diced into 3/4-inch pieces
salt and freshly ground black pepper to taste
1 onion diced
2 carrots peeled and diced
2 stalks celery diced
3 cloves garlic minced
2 cup chicken broth low-sodium recommended
1 cup milk
1 cup orzo pasta dry
1 cup frozen peas
0.5 cup heavy cream
1 tsp dried thyme
1 tsp dried rosemary
0.5 cup Parmesan cheese freshly grated
2 tbsp fresh parsley chopped, for garnish

Equipment

large skillet
cutting board
Chef's knife
Wooden spoon or silicone spatula
Measuring cups and spoons

Method

Heat olive oil in a large skillet over medium-high heat until shimmering. Add diced chicken, season with salt and pepper, and cook for 5 to 6 minutes until golden brown and cooked through. Let the chicken sit undisturbed for a full minute before stirring for better browning. Remove from skillet and set aside.
In the same skillet without wiping it out, add diced onion, carrots, and celery. Saute over medium heat for 3 to 4 minutes until just tender, stirring occasionally.
Stir in minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth and milk, then stir in orzo pasta. Bring to a gentle boil, then reduce heat and simmer, stirring every 2 minutes, for 9 to 10 minutes until orzo is tender and has absorbed most of the liquid. Check at the 8-minute mark for doneness.
Return the cooked chicken to the skillet. Add frozen peas, heavy cream, dried thyme, and dried rosemary. Stir well and simmer for 2 to 3 minutes until peas are heated through. Taste and adjust seasoning.
Remove skillet from heat. Stir in grated Parmesan cheese until fully melted. Let the dish rest for 5 minutes to thicken. Garnish with fresh parsley and serve.

Notes

Use rotisserie chicken to save time: skip searing and stir in 2 cups shredded rotisserie chicken in the final step. Substitute orzo with rice or small pasta shapes, adjusting cook time as needed. Add mushrooms or bell peppers with the mirepoix for extra vegetables. Use half-and-half instead of heavy cream for a lighter version. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of chicken broth to restore the creamy consistency.