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Creamy Chicken Pot Pie Orzo

A comforting and delicious twist on the classic chicken pot pie, using tender orzo pasta in a creamy sauce filled with chicken and vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken is recommended for convenience.
  • 1 cup orzo pasta Choose a high-quality brand for better texture.
  • 1 cup carrots, diced Fresh or frozen are fine.
  • 1 cup celery, diced Adds essential crunch and depth.
  • 1 cup peas Frozen sweet peas work well.
  • 1/2 cup onion, chopped Adjust based on your sweetness preference.
  • 4 cups chicken broth Use low-sodium broth when possible.
  • 1 cup heavy cream Substitute with half-and-half for lighter options.
  • 1/2 cup flour Gluten-free option available.
  • 2 tablespoons butter Unsalted recommended.
  • 1 teaspoon thyme Fresh thyme is best, but dried will also do.
  • to taste Salt and pepper Always taste and adjust.

Method
 

Preparation
  1. Melt 2 tablespoons of butter in a large pot over medium heat until bubbling slightly.
  2. Add chopped onions, diced carrots, and diced celery, sautéing for 5-7 minutes until soft.
  3. Stir in 1/2 cup of flour and cook for an additional minute to form a roux.
  4. Gradually pour in 4 cups of chicken broth while whisking to prevent lumps.
  5. Bring the mixture to a boil, then add 1 cup of orzo pasta, cooking according to package directions (about 8-10 minutes).
  6. Stir in the shredded chicken, 1 cup of heavy cream, 1 cup of peas, and 1 teaspoon of thyme, seasoning with salt and pepper to taste. Simmer for 5 minutes.
  7. Ladle into bowls and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or cream if needed.