It is 6pm. You are tired. Dinner needs to happen fast. This Creamy Chicken Pot Pie Orzo is your answer. It feels like a warm hug in a bowl. You get all the classic flavors without the pie crust.
There is something magical about a meal that is both fast and hearty. As the evenings get cooler, you want something satisfying. This dish brings comfort to your table in record time. It is perfect for those busy fall weeknights.
Why You’ll Love This Recipe
This recipe is a winner because it uses only one pot. That means less cleanup for you after dinner. It combines tender chicken with tiny, silky pasta. Your kids will love the creamy sauce. It is a budget-friendly way to feed your family.
Everything comes together in about 35 minutes. You do not have to wait for a crust to bake. It is kid-approved and picky-eater friendly. This dish will quickly become a regular in your rotation. Your holiday guests will even love this as a cozy side.
Simple Method
Making this dish is very simple and straightforward. You brown the chicken first to lock in flavor. Then you toast the orzo for a nutty finish. Everything simmers together in one single pan. Even if you are a beginner, you can do this. It is a foolproof way to make a gourmet meal.
Ingredients You’ll Need
Most of these items are pantry staples you already have. Fresh chicken and frozen veggies make it easy.
- 1 lb boneless skinless chicken breast, diced into 1/2-inch pieces
- 1.5 cups dry orzo pasta
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup frozen peas and carrots blend
- 0.5 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.25 cup grated Parmesan cheese
Step-by-Step
- Heat butter in a large deep skillet or Dutch oven over medium-high heat.
- Add diced chicken and cook until browned on all sides, approximately 5 minutes. Remove chicken and set aside.
- In the same skillet, add the diced onion and sauté for 3 minutes until translucent.
- Add minced garlic and dry orzo pasta; stir constantly for 1 minute to lightly toast the pasta.
- Pour in chicken broth and add dried thyme. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes or until orzo has absorbed most of the liquid.
- Stir in heavy cream, frozen peas and carrots, and the cooked chicken.
- Cook uncovered for 3-5 minutes, stirring frequently until the sauce reaches a creamy consistency.
- Remove from heat, stir in Parmesan cheese, and season with salt and pepper to taste.
Best Ways to Enjoy It
Serve this warm in deep, cozy bowls. It looks beautiful with a sprinkle of fresh parsley. You can add a simple garden salad on the side. A piece of crusty bread is also great for dipping. Set the table and enjoy a relaxing meal with your family.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. The orzo will soak up the sauce as it sits. Just add a splash of milk when you reheat it. Warm it gently on the stove over low heat. It makes a perfect lunch for the next day.
Tips for Best Results
- Do not skip toasting the dry orzo pasta.
- Use low-sodium broth to control the salt level.
- Cut the chicken into small, even pieces for fast cooking.
- Stir the pot frequently once you add the cream.
- Add a handful of fresh summer peas if in season.
- Double the batch if you are feeding a larger crowd.
- Use a heavy-bottomed skillet to prevent sticking or burning.
Easy Flavor Ideas
- Swap chicken for turkey for a post-holiday meal.
- Use vegetable broth and omit chicken for a vegetarian version.
- Add a squeeze of lemon for a bright finish.
- In summer, swap carrots for diced zucchini.
- Add red pepper flakes for a tiny kick of heat.
Common Questions
Can I use rotisserie chicken?
Yes, you definitely can use rotisserie chicken. Just skip the browning step and add it at the end. It makes this meal even faster to prepare.
What if I don’t have heavy cream?
You can use half-and-half or whole milk instead. The sauce will be slightly thinner but still delicious. You might need to simmer it longer to thicken.
Will kids actually eat the vegetables?
Most kids love this because the veggies are small. The creamy sauce makes everything taste wonderful. It is a great way to sneak in greens.
I hope this cozy recipe brightens your busy weeknights. Give it a try and let every creamy bite warm you up. Happy cooking!
— Lidia
Creamy Chicken Pot Pie Orzo
Ingredients
- 1 lb boneless skinless chicken breast, diced into 1/2-inch pieces
- 1.5 cups dry orzo pasta
- 3 cups low -sodium chicken broth
- 1 cup heavy cream
- 1 cup frozen peas and carrots blend
- 0.5 cup yellow onion, finely diced
- 2 cloves garlic , minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.25 cup grated Parmesan cheese
Instructions
- Heat butter in a large deep skillet or Dutch oven over medium-high heat.
- Add diced chicken and cook until browned on all sides, approximately 5 minutes. Remove chicken and set aside.
- In the same skillet, add the diced onion and sauté for 3 minutes until translucent.
- Add minced garlic and dry orzo pasta; stir constantly for 1 minute to lightly toast the pasta.
- Pour in chicken broth and add dried thyme. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes or until orzo has absorbed most of the liquid.
- Stir in heavy cream, frozen peas and carrots, and the cooked chicken.
- Cook uncovered for 3-5 minutes, stirring frequently until the sauce reaches a creamy consistency.
- Remove from heat, stir in Parmesan cheese, and season with salt and pepper to taste.
