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Chicken Pot Pie Orzo

This creamy easy one-pot dinner is made with tender chicken, carrots, celery, peas, fresh thyme, rosemary, and sage simmered with orzo pasta in a rich, savory sauce. All the comforting flavors of chicken pot pie without the crust!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 485kcal

Ingredients

  • 3 tbsp unsalted butter
  • 1 small yellow onion finely dicedcarrots (about 2 large), peeled and diced
  • 4 celery ribs diced
  • 4 garlic cloves minced
  • 2 tsp fresh thyme chopped (or 1 tsp dried)
  • 2 tsp fresh rosemary chopped (or 1 tsp dried
  • 2 tsp fresh sage chopped (or 1 tsp dried)
  • 1 tsp chicken bouillon seasoning
  • 1/2 salt plus more to taste
  • 1/2 freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1.5 cups uncooked orzo pasta
  • 3 cups chicken broth plus more as needed
  • 1 cups heavy cream or half-and-half
  • 2 cups cooked chicken shredded or chopped
  • 1 cup frozen peas

Instructions

  • In a large, deep skillet or Dutch oven, melt butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–6 minutes until softened.
  • Stir in minced garlic, chopped thyme, rosemary, sage, chicken bouillon seasoning, salt, and black pepper. Cook for 1–2 minutes until fragrant.
  • Sprinkle flour over the vegetables and stir until evenly coated. Cook for 1 minute to remove the raw flour taste.
  • Stir in uncooked orzo, then gradually pour in chicken broth while stirring. Bring to a gentle simmer and cook uncovered for approximately 10 minutes, stirring frequently, until the orzo is tender. Add additional broth as needed.
  • Reduce heat to low and stir in heavy cream and shredded chicken. Cook for another 2–3 minutes until creamy and heated through.
  • Stir in 1 cup frozen peas and cook for another 1–2 minutes until heated through. Taste and adjust seasonings if needed. Serve warm!

Notes

  • Stir the orzo frequently: stirring regularly keeps the pasta from clumping or scorching.
  • Keep extra broth nearby: orzo continues absorbing liquid as it cooks and rests. I recommend having an extra ½–1 cup of chicken broth available to adjust the consistency as needed.
  • Taste before adding extra salt: chicken broth and bouillon seasoning can both contain quite a bit of sodium, so adjust the seasoning once everything has come together.

Nutrition

Serving: 1.5cups | Calories: 485kcal | Carbohydrates: 43g | Protein: 24g | Fat: 25g