Description
This creamy chicken pot pie orzo is a one-pot comfort dinner that blends the richness of a classic chicken pot pie with the ease of creamy orzo pasta. It’s hearty, flavorful, and perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup orzo pasta (uncooked)
- 2 cups cooked or rotisserie chicken, shredded or cubed
- 2 ½ cups chicken broth (low sodium preferred)
- 1 cup heavy cream (or half-and-half)
- 1 tablespoon all-purpose flour
- 1 cup frozen peas
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
- ½ cup grated Parmesan (optional)
- Fresh parsley or chives for garnish
Instructions
- Heat butter and olive oil in a large skillet or Dutch oven over medium heat.
- Add onion, carrots, and celery; sauté for about 5 minutes until softened.
- Add garlic and cook 30 seconds more.
- Sprinkle flour over vegetables and stir until coated.
- Gradually whisk in chicken broth, then add heavy cream, thyme, and smoked paprika; stir until smooth.
- Stir in uncooked orzo and shredded chicken; simmer for 10–12 minutes, stirring occasionally, until orzo is al dente.
- Fold in frozen peas and cook 2 more minutes.
- Adjust seasoning with salt and pepper; garnish with Parmesan and parsley before serving.
Notes
- Use rotisserie chicken to save time.
- Add more broth or cream if the sauce thickens too much.
- For deeper flavor, sauté vegetables a bit longer before adding flour.
- Reheat leftovers with a splash of broth to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5
- Sodium: 580
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 3
- Protein: 30
- Cholesterol: 125