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Creamy One-Pot Chicken Pot Pie Orzo

A comforting, creamy one-pot meal featuring tender chicken, orzo pasta, and vegetables in a velvety sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper plus more to taste
  • 1 cup orzo pasta
  • 1 cup chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1.5 cups cooked chicken shredded or cubed
  • 1 cup frozen peas
  • 1/2 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped for garnish

Equipment

  • Large deep skillet or Dutch oven
  • Small saucepan

Method
 

Cooking Process
  1. Melt butter and oil in a large skillet; sauté onion, carrots, and celery for 5-7 minutes.
  2. Stir in garlic, thyme, rosemary, salt, and pepper for 30 seconds.
  3. Add orzo and toast for 1-2 minutes until lightly golden.
  4. Deglaze the pan with chicken broth, stirring to scrape up browned bits.
  5. Simmer uncovered for 8-10 minutes until orzo is mostly cooked.
  6. Warm milk and cream in a separate saucepan over low heat.
  7. Stir the warm dairy mixture into the skillet and simmer for 5-7 minutes until thickened.
  8. Add chicken and peas; cook for 3-4 minutes until heated through.
  9. Remove from heat, stir in Parmesan, and adjust seasoning before serving.

Notes

Store in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of milk or broth.