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Orzo Chicken Pot Pie Recipe
Indulge in a warm, hearty meal that brings comfort to the table. This Chicken Pot Pie with Orzo recipe combines tender chicken, savory vegetables, and creamy goodness—all wrapped up in comforting orzo pasta. Perfect for family gatherings or a cozy night at home, this dish is sure to please everyone!
Why make this recipe
This Chicken Pot Pie with Orzo is not just a meal; it’s a hug in a bowl. It’s packed with nutritious ingredients and comes together in just a little time. Whether you’re struggling to find a quick weeknight dinner or wanting to impress guests, this dish hits the spot.
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- Fresh parsley for garnish
How to make it
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
- Add the shredded chicken, orzo, chicken broth, peas, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the orzo is tender.
- Stir in the heavy cream and cook for an additional 2-3 minutes until heated through.
- Garnish with fresh parsley before serving.
How to serve it
This delightful dish is best served warm. Ladle the chicken pot pie mixture into bowls and top with fresh parsley for a pop of color. Pair it with a simple side salad or crusty bread to complete the meal.
How to store it
If you have leftovers, store the Chicken Pot Pie with Orzo in an airtight container in the refrigerator. It will stay fresh for up to 3 days. For longer storage, consider freezing it before adding the cream, allowing it to last for about 2 months. Just reheat thoroughly when ready to enjoy!
Helpful tips
- Stir the mixture while it simmers to prevent sticking.
- For a thicker consistency, let the pot pie simmer a little longer.
- Use rotisserie chicken for a quicker preparation.
Optional variations
If you want to mix things up, consider adding different vegetables like bell peppers or corn. You could also swap the heavy cream with a lighter option like half-and-half for a slightly different texture.
Frequently asked questions
Can I use uncooked chicken in this recipe?
Yes, you can. Just add diced raw chicken at the beginning with the onions, carrots, and celery, and cook until it’s fully cooked before adding the orzo.
Is it possible to make this dish gluten-free?
Absolutely! Substitute the orzo with a gluten-free pasta and ensure your chicken broth is gluten-free as well.
Can I make this in advance?
Yes, you can prepare the filling ahead of time and store it without the cream. Just add the cream when you’re ready to heat and serve!
Chicken Pot Pie with Orzo
A warm and hearty chicken pot pie dish with orzo pasta, packed with vegetables and creamy goodness, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- to taste fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for another minute.
Cooking
- Add the shredded chicken, orzo, chicken broth, peas, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the orzo is tender.
- Stir in the heavy cream and cook for an additional 2-3 minutes until heated through.
- Garnish with fresh parsley before serving.
Notes
This dish is best served warm. Pair it with a simple side salad or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze before adding cream for about 2 months.
