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Cozy Chicken Pot Pie Orzo

All the nostalgic, creamy, savory flavors of a classic chicken pot pie, transformed into an incredibly easy, one-pot orzo pasta dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Base
  • 1 lb boneless, skinless chicken breasts diced into 1-inch cubes
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
Vegetables and Aromatics
  • 1 medium yellow onion finely diced
  • 2 large carrots peeled and finely diced
  • 3 cloves garlic minced
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 0.5 tsp salt plus more to taste
  • 0.5 tsp black pepper plus more to taste
Pasta and Liquids
  • 1.5 cups uncooked orzo pasta
  • 3.5 cups low-sodium chicken broth
  • 0.5 cup heavy cream or half-and-half
Finishing Touches
  • 0.5 cup frozen peas optional
  • 0.25 cup fresh parsley chopped
  • 0.25 cup Parmesan cheese grated, for serving

Equipment

  • Large skillet or Dutch oven with lid
  • Cutting Board
  • Sharp knife
  • Wooden Spoon

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper, and sear until browned on all sides (about 5-6 minutes). Remove chicken and set aside.
  2. Reduce heat to medium. Melt butter in the skillet. Add diced onions and carrots, sautéing until softened (about 5 minutes).
  3. Add minced garlic and thyme, cooking for 1 minute until fragrant.
  4. Stir in the uncooked orzo, toasting it lightly for 1-2 minutes.
  5. Pour in the chicken broth and bring to a gentle boil. Return the seared chicken to the pot.
  6. Reduce heat to medium-low, cover, and simmer for 10-12 minutes until orzo is tender and liquid is mostly absorbed. Stir every 3 minutes to prevent sticking.
  7. Remove from heat. Stir in heavy cream and frozen peas. Let sit uncovered for 5 minutes to thicken.
  8. Garnish with fresh parsley and Parmesan cheese. Serve hot.

Notes

Frequent stirring while the orzo simmers is critical to release the starches and create a thick, creamy sauce without sticking to the pan.