Creamy Chicken Pot Pie (Printable)

Tender chicken and vegetables in rich creamy orzo, a comforting one-pot twist on classic pot pie flavors.

# What You Need:

→ Meats

01 - 14 oz boneless, skinless chicken breast or thighs, diced

→ Vegetables

02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 cup frozen peas

→ Grains & 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

→ Liquids

10 - 3 cups low-sodium chicken broth

→ Pantry

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

# How To Make It:

01 - Heat olive oil in a large pot or deep skillet over medium-high heat. Season diced chicken with salt and pepper, then cook until golden brown and cooked through, about 5-6 minutes. Transfer to a plate and set aside.
02 - In the same pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
03 - Sprinkle flour over the sautéed vegetables and stir continuously for 1 minute to form a light roux and cook off the raw flour taste.
04 - Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer.
05 - Stir in the orzo pasta, garlic powder, dried thyme, and dried parsley. Reduce heat to medium-low and cook uncovered, stirring occasionally, until the orzo is al dente, about 10 minutes.
06 - Return the cooked chicken to the pot along with the frozen peas. Simmer together for 3 minutes until the peas are tender and the chicken is heated through.
07 - Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy. Adjust seasoning with additional salt and pepper as needed.
08 - Ladle into bowls and serve hot, garnished with extra parsley or Parmesan if desired.

# Expert Advice:

01 -
  • It gives you all the cozy, nostalgic comfort of chicken pot pie without the stress of making a crust.
  • Everything cooks in one pot, which means cleanup is almost nonexistent on a weeknight.
  • The orzo soaks up the savory broth and turns incredibly creamy without needing a separate sauce.
02 -
  • Orzo can go from perfectly al dente to mushy in under two minutes, so start checking at the 8 minute mark and pull it off heat as soon as it is just tender.
  • Adding the cream off the heat or over very low heat prevents it from breaking and turning grainy.
  • The dish thickens considerably as it sits, so if you are reheating leftovers, splash in a little broth or water to loosen it back up.
03 -
  • Toast the orzo in the butter for two minutes before adding the broth to give it a nuttier, deeper flavor that most people will not expect.
  • Use a microplane to grate the Parmesan as finely as possible so it dissolves seamlessly into the sauce without clumping.

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