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Creamy Chicken Pot Pie Orzo

A warm, hearty bowl of creamy goodness that combines the flavors of chicken, vegetables, and a rich sauce with orzo pasta for a delightful twist on the classic pot pie.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup frozen peas
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 4 cups chicken broth
  • 1 cup orzo pasta
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced chicken and cook until browned, about 5-7 minutes, until cooked through.
  3. Stir in the carrots, celery, and garlic. Sauté for another 3-4 minutes until the vegetables start to soften.
  4. Add the dried thyme, salt, and pepper.
  5. Pour the chicken broth into the pot, stirring to combine all ingredients.
  6. Bring the mixture to a boil, then stir in the orzo pasta.
  7. Reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally.
  8. Once the orzo is cooked, stir in the heavy cream until well combined.
  9. Remove from heat and stir in the frozen peas. Let it sit for a few minutes before serving to thicken slightly.
  10. Garnish with fresh parsley before serving.

Notes

For the best flavor, let the dish sit after cooking to allow flavors to meld.