Creamy Chicken Pot Pie Orzo
This delightful dish merges creamy goodness with hearty chicken and vegetables, delivering a warm, comforting meal perfect for gatherings or cozy dinners at home.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 4 cups chicken broth (low sodium preferred)
- 1.5 cups whole milk
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup orzo pasta
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
Cooking Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add cubed chicken pieces and sear for about 5 to 7 minutes until golden brown on all sides, then remove the chicken and set aside.
- In the same pot, add chopped onion, diced carrots, and celery. Sauté for around 5 to 7 minutes until softened.
- Add minced garlic, dried thyme, and rosemary, cooking for another minute until fragrant.
- Sprinkle flour over the softened vegetables, stirring for about one minute to create a roux.
- Gradually whisk in chicken broth, then slowly pour in whole milk while stirring.
- Bring the mixture to a gentle simmer, stirring occasionally.
- Once bubbling, return the chicken to the pot and stir in orzo pasta, frozen peas, and corn.
- Cover the pot, reduce heat to medium-low, and cook for about 10 to 12 minutes, stirring occasionally.
- Season the dish generously with salt and pepper, then let it sit off the heat for 5 minutes to thicken.
- Sprinkle fresh parsley on top before serving.
Notes
For a creamier sauce, add a dollop of sour cream or cream cheese just before serving. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for later use.