Here’s a rich, comforting recipe for Creamy Chicken Pot Pie Orzo—all the flavors of classic chicken pot pie in a quick, creamy pasta version.
Creamy Chicken Pot Pie Orzo
Servings: 4–6
Prep Time: 10 min
Cook Time: 20–25 min
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, diced
- 2 tablespoons butter or olive oil
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 ½ cups chicken broth
- 1 cup milk (or cream for extra richness)
- 1 cup orzo pasta
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Cook the chicken:
In a large skillet or saucepan, heat butter over medium heat. Add diced chicken, season with salt and pepper, and cook 5–7 minutes until no longer pink. Remove and set aside. - Sauté vegetables:
In the same skillet, add onion, garlic, and carrots. Cook 3–4 minutes until slightly softened. - Add liquids and orzo:
Pour in chicken broth and milk. Stir in orzo, thyme, rosemary, and additional salt and pepper. Bring to a simmer. - Cook orzo:
Cover and simmer 10–12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed. - Add chicken and vegetables:
Stir in cooked chicken, frozen peas, and corn. Cook 2–3 minutes until heated through. - Finish creamy:
Remove from heat and stir in Parmesan cheese if desired for extra creaminess. - Serve:
Garnish with fresh parsley and enjoy warm.
Tips:
- For a thicker, creamier texture, add 1–2 tablespoons of cream cheese or a slurry of cornstarch and milk.
- Swap orzo for small pasta shells or elbow macaroni if desired.
- Leftovers can be stored in the fridge for 2–3 days; reheat gently with a splash of milk.
I can also give a one-pot stovetop version where the chicken, vegetables, and orzo cook together from start to finish for minimal cleanup. Do you want me to do that?
