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Daniel Hayes

Chicken Pot Pie Orzo

A one-pot comfort food mashup that captures all the creamy, savory goodness of classic chicken pot pie – but with tender orzo instead of a crust. Ready in 30 minutes for an easy weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil or butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 oz orzo pasta (uncooked)
  • 3 cups low-sodium chicken broth
  • 1 cup frozen peas and carrots mix
  • ½ cup heavy cream (or half-and-half)
  • ¼ cup grated Parmesan cheese
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

Equipment

  • Large Skillet or Dutch Oven with lid
  • Wooden Spoon

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and sauté until softened, about 3–4 minutes.
  2. Add garlic and chicken pieces. Season with salt, pepper, thyme, and rosemary. Cook until chicken is browned and nearly cooked through, about 5–6 minutes.
  3. Stir in dry orzo and toast for 1 minute, stirring constantly.
  4. Pour in chicken broth and bring to a simmer. Cover and cook for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
  5. Stir in frozen peas and carrots, heavy cream, and Parmesan cheese. Cook for 2–3 minutes until heated through and creamy.
  6. Taste and adjust seasoning. Remove from heat and let rest for 2 minutes (sauce will thicken further).
  7. Garnish with fresh parsley and serve warm. Enjoy your cozy comfort food!

Notes

Use leftover rotisserie chicken to save time. Swap frozen peas and carrots for any mixed vegetables you have on hand. For a dairy-free version, use coconut milk and nutritional yeast instead of heavy cream and Parmesan. Garnish with fresh parsley or thyme.