Description
This Chicken Pot Pie Orzo takes all the comforting flavors of a classic pot pie and transforms them into a creamy, one-pot pasta dish. It is a hearty meal packed with tender vegetables, savory shredded chicken, and orzo pasta, all enveloped in a rich, cheesy sauce. With a velvety texture and the nostalgic taste of thyme and butter, this dish is the ultimate cozy dinner for a chilly night.
Ingredients
- 3 tablespoons unsalted butter, divided
- 1 large yellow onion, diced
- 1 rib celery, finely diced
- 1 cup frozen peas and diced carrots blend (thawed)
- 1 teaspoon garlic, minced
- 1 1/2 cups uncooked orzo pasta
- 3 cups chicken broth
- 2 cups rotisserie chicken, shredded
- 1 cup heavy whipping cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Fresh chopped parsley (for garnish)
Instructions
Sauté the Veggies
In a large Dutch oven or heavy-bottomed pot, melt 1 tablespoon of the butter over medium heat. Add the diced onion and finely diced celery. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and aromatic.
Add Peas and Garlic
Stir in the thawed peas and carrots blend and cook for 2 to 3 minutes until warmed through. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
Toast the Orzo
Add the remaining 2 tablespoons of butter and the uncooked orzo pasta to the pot. Stir well to coat the grains in the fat. Lightly toast the orzo for 2–3 minutes until it smells nutty and just starts to turn golden.
Simmer the Pasta
Pour in the chicken broth and bring the mixture to a steady simmer. Once bubbling, reduce the heat to low and cover the pot with a lid. Cook for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the orzo is tender and most of the liquid is absorbed.
Make it Creamy
Stir in the shredded rotisserie chicken and the heavy whipping cream. Cover the pot again and cook for an additional 3 to 4 minutes until the chicken is heated through and the sauce is bubbling.
Finish and Season
Remove the pot from the heat. Stir in the grated Parmesan cheese, kosher salt, black pepper, dried thyme, and red pepper flakes (if using).
Rest and Serve
Let the pot sit uncovered for 2–3 minutes. The sauce will thicken significantly as it cools slightly. If it becomes too thick, stir in a splash of warm broth. Garnish with fresh chopped parsley and extra Parmesan before serving.
Notes
Toasting is Key: Do not skip the step of toasting the orzo in butter. This helps the pasta hold its shape during simmering and adds a depth of flavor that mimics a pie crust.
Sauce Consistency: Orzo releases a lot of starch. If the sauce looks runny immediately after cooking, just let it rest off the heat for 5 minutes; it will set into a thick, creamy consistency.
Thaw the Veggies: Ensure your frozen peas and carrots are thawed (or rinse them under warm water) before adding them. This prevents the pot temperature from dropping drastically and ensures even cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 790
- Sugar: 4g
- Sodium: 1250mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 175mg
Keywords: chicken pot pie orzo, creamy chicken pasta, one pot chicken dinner, comfort food recipes, rotisserie chicken ideas, easy weeknight meals, savory orzo recipe