Go Back

Chicken Pot Pie Orzo

A comforting and hearty dish combining tender chicken, wholesome vegetables, and orzo pasta in a creamy sauce, perfect for busy weeknights or family gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the base
  • 2 tablespoons unsalted butter Adds richness and flavor.
  • 1 medium yellow onion, diced Provides a savory base for the dish.
  • 1 cup baby carrots, sliced Adds sweetness and vibrant color.
  • 1 cup celery, diced Introduces a crisp texture and savory flavor.
  • 1 teaspoon garlic powder Enhances the overall taste.
For seasoning
  • 1 teaspoon fresh thyme, chopped Offers an earthy flavor.
  • 1 teaspoon fresh rosemary, chopped Adds a fragrant touch.
  • 1 teaspoon chicken bouillon seasoning Deepens the savory flavor.
  • 1 teaspoon salt Essential for enhancing taste.
  • 1 teaspoon paprika Introduces a smoky flavor.
  • 1 teaspoon adobo seasoning Adds depth and a bit of heat.
  • 1/2 teaspoon black pepper Provides a mild kick.
For the sauce and pasta
  • 1 tablespoon all-purpose flour Thickens the sauce.
  • 1 cup uncooked orzo Absorbs flavor while adding heartiness.
  • 4 cups chicken broth Serves as the base of the sauce.
  • 1 cup heavy cream Adds creaminess.
  • 2 cups cooked chicken, shredded Protein base that makes this a filling meal.
  • 1 cup frozen peas Enhances the dish’s texture.
For garnish
  • 1 tablespoon fresh parsley, chopped Adds a fresh touch.

Method
 

Preparation
  1. Melt the butter in a deep skillet over medium heat.
  2. Add the diced onion, sliced carrots, and celery. Cook until softened, about 5-6 minutes.
Cooking
  1. Stir in garlic powder, thyme, rosemary, paprika, adobo seasoning, bouillon, salt, and pepper. Cook for 1 minute until fragrant.
  2. Sprinkle in the flour and stir until the vegetables are coated, about 1 minute.
  3. Stir in uncooked orzo. Gradually pour in the chicken broth while stirring. Bring to a simmer.
  4. Cook uncovered, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10 minutes. Add more broth as needed.
  5. Add heavy cream and shredded chicken, cooking for 2-3 minutes until warmed through.
  6. Stir in frozen peas and cook another 1-2 minutes. Taste and adjust seasoning.
Serving
  1. Garnish with fresh parsley and serve warm.

Notes

This dish is versatile; consider adding a splash of white wine during the vegetable cooking phase or using quinoa for a gluten-free option.