Creamy Chicken Pot Pie Orzo
This Creamy Chicken Pot Pie Orzo is a one-pot comfort meal with tender chicken, veggies, and orzo in a rich parmesan cream sauce—ready in 30 minutes!
Servings: 6
Ingredients
- 3 tablespoons unsalted butter divided
- 1 large yellow onion diced (about 1 ½ cups)
- 1 rib celery finely diced (about ½ cup)
- 1 cup frozen peas and diced carrots blend or ½ cup each, thawed
- 2 teaspoons garlic minced
- 1 ½ cups orzo pasta uncooked
- 3 cups chicken broth
- 2 cups rotisserie chicken shredded
- 1 cup heavy cream
- 1 cup parmesan cheese freshly grated
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- Chopped parsley for garnish
- Parmesan grated, for garnish
Instructions
- In a large pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add the onion and celery; cook for 4–5 minutes until softened.
- Add the peas and carrots and cook for 2–3 minutes, then stir in the garlic and cook for 1 minute more.
- Add remaining 2 tablespoons butter and orzo. Stir and toast for 3 minutes until lightly golden.
- Pour in the chicken broth, season with salt, pepper, thyme, and rosemary, and bring to a simmer. Cover, reduce heat to low, and cook for 10–12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Stir in the chicken, heavy cream, and parmesan. Cook for 3–4 minutes, stirring, until creamy and heated through.
- Remove from heat. Let rest a few minutes to thicken, or add a splash of broth if too thick.
- Serve warm, topped with chopped parsley and extra parmesan.
Nutrition
Calories: 503kcal | Carbohydrates: 35g | Protein: 36g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 1204mg | Potassium: 239mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3112IU | Vitamin C: 5mg | Calcium: 252mg | Iron: 1mg