Creamy Chicken Pot Pie Orzo (Printer-friendly)
Tender chicken and vegetables nestled in creamy orzo pasta for a hearty, one-pot meal.
# What you'll need:
→ Meats
01 - 14 oz boneless, skinless chicken breast or thighs, diced
→ Produce
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 cup frozen peas
→ Pasta
06 - 1 1/4 cups orzo pasta
→ Dairy
07 - 2 tbsp unsalted butter
08 - 1/2 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
→ Pantry & Seasonings
10 - 3 cups low-sodium chicken broth
11 - 2 tbsp all-purpose flour
12 - 2 tbsp olive oil
13 - 1 tsp garlic powder
14 - 1/2 tsp dried thyme
15 - 1/2 tsp dried parsley
16 - Salt and pepper to taste
# Method:
01 - Heat olive oil in a large pot or deep skillet over medium-high heat. Season diced chicken with salt and pepper, then add to the pot. Cook until golden brown and cooked through, approximately 5-6 minutes. Remove chicken from the pot and set aside on a plate.
02 - Reduce heat to medium. Add the butter to the same pot and allow it to melt. Add the diced onion, carrots, and celery. Sauté the mixture until the vegetables begin to soften, about 5 minutes.
03 - Sprinkle the flour evenly over the cooked vegetables. Stir constantly to coat the vegetables and cook the flour for about 1 minute to create a roux base.
04 - Gradually pour in the chicken broth while whisking or stirring vigorously to prevent lumps from forming. Bring the mixture to a gentle simmer.
05 - Stir in the dry orzo, garlic powder, dried thyme, and dried parsley. Reduce heat to medium-low and cook uncovered. Stir occasionally to prevent sticking, and continue cooking until the orzo is al dente, roughly 10 minutes.
06 - Add the cooked chicken and frozen peas to the pot. Stir well and let the mixture simmer for an additional 3 minutes to heat the chicken and peas through.
07 - Pour in the heavy cream and add the grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy and smooth. Taste the dish and adjust the seasoning with salt and pepper as needed.
08 - Ladle the hot orzo into bowls. Garnish with additional parsley or Parmesan cheese if desired, and serve immediately.
# Expert Tips:
01 -
- Everything happens in one pot, so you get maximum flavor with minimum cleanup.
- The orzo pasta cooks right in the sauce, creating a velvety texture that is even better than a traditional roux.
02 -
- The sauce will look very thin when you add the liquid, but trust the process as the orzo releases starch and thickens it.
- Stir the pot frequently while the orzo cooks, or else the pasta will stick to the bottom of the pan.
03 -
- Grate your own Parmesan cheese instead of using pre-grated cheese for a much smoother melt.
- If the sauce gets too thick before serving, simply stir in a splash more broth or water.