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Chicken Pot Pie Orzo

Chicken Pot Pie Orzo

If you’re craving all the cozy, classic flavors of chicken pot pie without the extra work, try this Chicken Pot Pie Orzo! It’s creamy, comforting, and loaded with veggies, and the best part is tha...
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Calories: 723
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 Tbsp. 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 tsp. garlic powder
  • 2 tsp. fresh thyme (or 1 tsp. dried)
  • 2 tsp. fresh rosemary (minced (or 1 tsp. dried))
  • 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
  • 1/4 cup. all-purpose flour
  • 1½ cups uncooked orzo
  • 3 cups chicken broth (plus more as needed)
  • 1 cup heavy cream or half & half
  • 2 cups cooked chicken (shredded/chopped (rotisserie works great))
  • 1/2-1 cup frozen peas (or mix of peas, corn, and green beans)
  • Fresh parsley (chopped, for garnish and parmesan (optional))

Method
 

  1. Sauté the veggies: In a deep skillet, melt the butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-6 minutes. Start Timer
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  2. Add seasonings: Stir in garlic, thyme, rosemary, paprika, adobo, bouillon, salt, and pepper. Cook for 1 minute until fragrant.
  3. Make the roux: Sprinkle in the flour and stir until vegetables are coated, about 1 minute will help cook off the floury taste.
  4. Cook the orzo: Stir in the orzo. Then slowly pour in the chicken broth while stirring. Bring to a simmer and cook uncovered, stirring occasionally so nothing sticks to the bottom, until the orzo is tender and most of the liquid is absorbed, ~10 minutes. Add more broth as needed if the mixture gets too thick. I usually find myself adding a little more to make it just perfect! Start Timer
  5. Add cream & chicken: Stir in the heavy cream and shredded chicken. Cook 2-3 minutes until warmed through and creamy.
  6. Finish with veggies: Add peas (or mixed vegetables) and cook another 1-2 minutes. Taste and adjust seasoning based on your preferences.
  7. Serve: Garnish with fresh parsley and serve warm with warm biscuits or a side salad.

Nutrition

Calories: 723kcalCarbohydrates: 67gProtein: 31gFat: 37gSaturated Fat: 21gSodium: 1004mgFiber: 6gSugar: 8g

Notes

The key to achieving a rich and creamy texture in this dish lies in the use of heavy cream combined with the roux made from all-purpose flour. This combination not only thickens the sauce but also enhances the overall mouthfeel, creating a luxurious experience that elevates the dish from a simple pasta to a satisfying pot pie-inspired meal.

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