For the Dish:
- 1 tablespoon olive oil or butter
- 1 pound boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup orzo pasta (uncooked)
- 4 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream or half-and-half (or a dairy-free alternative like coconut milk)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (optional)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 cup frozen peas (or mixed vegetables), thawed
- 2 tablespoons unsalted butter (optional, for extra richness)
Optional Garnish:
- Fresh parsley, chopped
- Cracked black pepper
Step-by-Step Instructions
1. Sauté the Aromatics and Chicken
- Heat olive oil or butter in a large skillet or Dutch oven over medium heat.
- Add the diced chicken and season with salt and pepper. Cook until lightly browned on all sides, about 5–7 minutes. Remove the chicken and set aside.
- In the same pan, add the chopped onion, carrots, and celery. Sauté for 5–6 minutes, or until the vegetables begin to soften.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
2. Cook the Orzo and Build the Sauce
- Add the uncooked orzo to the pan and toast it for 1–2 minutes, stirring frequently to prevent sticking. This step enhances the nutty flavor of the orzo.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the thyme, rosemary, bay leaf, and return the cooked chicken to the pot.
- Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 8–10 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
3. Add Creaminess and Finish
- Stir in the heavy cream (or alternative) and frozen peas. Cook for an additional 2–3 minutes, allowing the sauce to thicken slightly.
- For extra richness, stir in the optional butter at the end. Taste and adjust seasoning with salt and pepper as needed.
- Remove the bay leaf before serving.
4. Serve & Garnish
- Ladle the creamy orzo into bowls and garnish with fresh parsley and a sprinkle of cracked black pepper.
- Serve hot and enjoy every spoonful of this comforting dish!
Tips for Success
- Use Rotisserie Chicken: Save time by using pre-cooked shredded rotisserie chicken instead of raw chicken.
- Adjust Consistency: If the dish becomes too thick, add a splash of chicken broth or milk to loosen it up.
- Make It Vegetarian: Substitute the chicken with mushrooms or tofu and use vegetable broth for a plant-based version.
- Add Extra Veggies: Feel free to toss in diced potatoes, corn, or green beans for added nutrition and texture.
Why This Recipe Works
This Creamy Chicken Pot Pie Orzo captures the essence of a classic pot pie in a fraction of the time. The orzo absorbs the flavorful broth and creamy sauce, creating a luscious, velvety texture that mimics the filling of a traditional pot pie. By skipping the pastry crust, you save time and effort while still delivering a dish that’s rich, hearty, and utterly comforting.
Conclusion: Comfort Food Made Easy
Whether you’re craving a warm, cozy meal or looking for a quick yet satisfying dinner option, this Creamy Chicken Pot Pie Orzo has you covered. Its creamy texture, savory flavors, and one-pot simplicity make it a go-to recipe for busy nights or lazy weekends. Best of all, it’s endlessly customizable, so you can tailor it to your family’s preferences.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on this comfort classic might just inspire others to try it too! 🍗🌾✨