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Chicken Pot Pie Orzo Recipe

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4.2 from 13 reviews

This comforting Chicken Pot Pie Orzo combines tender shredded chicken, fresh vegetables, and orzo pasta in a creamy, herb-infused sauce. Inspired by classic chicken pot pie flavors, this skillet dish offers an easy, hearty meal perfect for a quick weeknight dinner.

Ingredients

Vegetables & Herbs

  • 1 small yellow onion, diced small
  • 1 cup sliced baby carrots (or 2 large carrots, peeled and diced)
  • 4 celery stalks, diced
  • 2 tsp fresh thyme (or 1 tsp dried)
  • 2 tsp fresh rosemary, minced (or 1 tsp dried)
  • 1/2-1 cup frozen peas (or mix of peas, corn, and green beans)
  • Fresh parsley, chopped (for garnish)

Spices & Seasonings

  • 1 tsp garlic powder
  • 1 tsp chicken bouillon seasoning
  • 1/2 tsp salt (plus more to taste)
  • 1/2 tsp paprika
  • 1/2 tsp adobo seasoning
  • 1/2 tsp black pepper

Dairy & Fats

  • 3 Tbsp unsalted butter
  • 1 cup heavy cream or half & half
  • Parmesan (optional, for garnish)

Dry Goods & Protein

  • 1/4 cup all-purpose flour
  • 1½ cups uncooked orzo
  • 3 cups chicken broth (plus more as needed)
  • 2 cups cooked chicken, shredded or chopped (rotisserie chicken works great)

Instructions

  1. Sauté the veggies: In a deep skillet, melt the butter over medium heat. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 to 6 minutes.
  2. Add seasonings: Stir in garlic powder, fresh thyme, rosemary, paprika, adobo seasoning, chicken bouillon, salt, and black pepper. Cook for an additional 1 minute to release the aromas of the spices.
  3. Make the roux: Sprinkle the all-purpose flour over the vegetable mixture and stir thoroughly until the vegetables are evenly coated. Cook for about 1 minute to remove the raw flour taste.
  4. Cook the orzo: Add the uncooked orzo to the skillet and stir to combine. Slowly pour in the chicken broth while stirring continuously. Bring the mixture to a simmer and cook uncovered, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid is absorbed, approximately 10 minutes. Add more broth as needed if the mixture becomes too thick.
  5. Add cream & chicken: Stir in the heavy cream (or half & half) and the shredded cooked chicken. Cook for 2 to 3 minutes more until the dish is heated through and creamy.
  6. Finish with veggies: Add the frozen peas or your chosen mixed vegetables. Cook for an additional 1 to 2 minutes until the peas are heated through. Taste and adjust the seasoning to your preference.
  7. Serve: Garnish with fresh chopped parsley and, if desired, grated Parmesan. Serve warm, pairing nicely with warm biscuits or a fresh side salad.

Notes

  • You can use rotisserie chicken for convenience or leftover cooked chicken.
  • If you prefer a thicker sauce, cook uncovered until desired consistency is reached.
  • Feel free to swap in other vegetables like corn, green beans, or peas based on your preference.
  • Add more chicken broth if the orzo absorbs too much liquid before it’s tender.
  • For a lighter version, substitute heavy cream with half & half or milk, though the sauce will be less rich.

Find it online: https://yumntasty.com/chicken-pot-pie-orzo-recipe/