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Chicken Pot Pie Orzo: Creamy One-Pot Comfort Food

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Chicken Pot Pie Orzo brings together the cozy flavors of classic chicken pot pie in a creamy, one-pot meal. Tender orzo simmers with chicken broth, vegetables, herbs, cooked chicken, and cream for a comforting dinner ready in about 40 minutes.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, diced small
  • 1 cup sliced baby carrots, or 2 large carrots, peeled and diced
  • 4 celery stalks, diced
  • 1 teaspoon garlic powder
  • 2 teaspoons fresh thyme, or 1 teaspoon dried thyme
  • 2 teaspoons fresh rosemary, minced, or 1 teaspoon dried rosemary
  • 1 teaspoon chicken bouillon seasoning
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon paprika
  • ½ teaspoon adobo seasoning
  • ½ teaspoon black pepper
  • ¼ cup all-purpose flour
  • 1½ cups uncooked orzo
  • 3 cups chicken broth, plus more as needed
  • 1 cup heavy cream or half-and-half
  • 2 cups cooked chicken, shredded or chopped; rotisserie chicken works well
  • ½–1 cup frozen peas, or a mix of peas, corn, and green beans
  • Fresh parsley, chopped, for garnish
  • Parmesan cheese, optional

Instructions

  1. Sauté the vegetables. In a deep skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook until softened, about 5–6 minutes.
  2. Add the seasonings. Stir in the garlic powder, thyme, rosemary, paprika, adobo seasoning, chicken bouillon, salt, and black pepper. Cook for 1 minute, until fragrant.
  3. Make the roux. Sprinkle the flour over the vegetables and stir until everything is coated. Cook for about 1 minute to help remove the raw flour taste.
  4. Cook the orzo. Stir in the uncooked orzo. Slowly pour in the chicken broth while stirring. Bring to a simmer and cook uncovered for about 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid has been absorbed. Add more broth as needed if the mixture becomes too thick.
  5. Add the cream and chicken. Stir in the heavy cream or half-and-half and the cooked shredded chicken. Cook for 2–3 minutes, until warmed through and creamy.
  6. Add the peas. Stir in the frozen peas or mixed vegetables. Cook for another 1–2 minutes. Taste and adjust the seasoning as desired.
  7. Garnish and serve. Finish with chopped fresh parsley and optional Parmesan cheese. Serve warm with biscuits or a side salad.

Notes

  • Gluten-free option: Use gluten-free orzo or another gluten-free pasta you prefer, along with gluten-free 1:1 flour.
  • Vegetables: Frozen peas can be replaced with a mix of peas, corn, and green beans.
  • Broth: Keep extra chicken broth available and add it as needed while the orzo cooks to maintain a creamy consistency.
  • Storage: Let the dish cool completely, then store in an airtight container in the refrigerator for up to 3–4 days.
  • Reheating: The orzo thickens as it sits. Add a splash of broth or water when reheating. Warm on the stovetop over low heat or microwave in 30-second increments, stirring between each interval.
  • Serving suggestion: Serve with warm biscuits or a side salad.
  • Recipe inspired by Grilled Cheese Social.
  • Recipe by Tawnie Graham of Kroll’s Korner.
  • Nutritional information is an estimate and may vary depending on the ingredients used.

Nutrition

Find it online: https://cookingrecipetips.com/chicken-pot-pie-orzo-creamy-one-pot-comfort-food/