Enjoy all the cozy flavors of chicken pot pie in a quick one-pot orzo dinner. This Cozy & Creamy Chicken Pot Pie Orzo recipe is creamy, hearty, and ready in just 35 minutes!
Author:Sarah
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:American
Diet:Non-vegetarian
Ingredients
Chicken Pot Pie Orzo:
1 lb boneless skinless chicken breast, diced
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups low sodium chicken broth
1 cup milk (whole or 2%)
1 cup orzo pasta
1 cup frozen peas and carrots
1/2 cup corn (fresh or frozen)
1 teaspoon dried thyme
Salt and black pepper to taste
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, chopped, for garnish
Instructions
Saute Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and cook for another minute.
Cook Chicken: Add diced chicken, season with salt, pepper, and thyme. Cook until lightly browned but not fully cooked through.
Make Roux: Push chicken to one side of the pan. Add butter to the empty space and whisk in the flour to form a roux. Cook for 1–2 minutes.
Add Liquid: Gradually whisk in chicken broth and milk until smooth. Bring to a gentle boil.
Cook Orzo: Add orzo pasta, peas and carrots, and corn. Reduce heat and simmer for 10–12 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
Finish: Stir in Parmesan cheese if using. Adjust seasoning as needed.
Garnish and Serve: Garnish with fresh parsley and serve warm.
Notes
Use rotisserie chicken for a faster version.
Add a splash of broth when reheating leftovers to maintain creaminess.
For a crockpot version, combine all ingredients (except butter and flour), cook on low for 3–4 hours, then stir in butter and cheese at the end.