Creamy Chicken Pot Pie Orzo (One-Pot)
Creamy chicken pot pie orzo brings classic pot pie flavor to one deep skillet with rotisserie chicken, tender vegetables, and orzo cooked right in the broth. A small roux and a splash of cream make a thick, spoonable sauce in about 35 minutes.
Equipment
- 1 12-inch deep skillet or 5- to 6-quart Dutch oven
- 1 Wooden spoon or flat spatula
- 1 Cutting board
- 1 Chef's Knife
- 1 Measuring cups and spoons
- 2 Forks
- 1 Instant-read thermometer
Ingredients
- 3 tablespoons unsalted butter (42 g)
- 1 medium yellow onion finely diced (150 g)
- 2 medium carrots peeled and diced (120 g)
- 2 celery stalks diced (100 g)
- 1 teaspoon garlic powder (3 g)
- 1/2 teaspoon onion powder (1.5 g)
- 1 teaspoon dried thyme (1 g)
- 1/4 teaspoon dried rosemary crushed (0.3 g)
- 1 teaspoon chicken bouillon powder (4 g)
- 1/2 teaspoon kosher salt plus more to taste (1.5 g)
- 1/2 teaspoon black pepper (1 g)
- 3 tablespoons all-purpose flour (24 g)
- 1 1/2 cups dry orzo pasta (255 g)
- 4 cups low-sodium chicken broth plus up to 1/2 cup (120 ml) extra (946 ml)
- 2 cups shredded rotisserie chicken (280 g)
- 3/4 cup heavy cream (180 ml)
- 1 cup frozen peas (140 g)
- 1/2 cup grated Parmesan optional (45 g)
- 1 tablespoon chopped parsley optional
Instructions
- Melt the butter in a 12-inch deep skillet over medium heat. Add the onion, carrots, and celery and cook 6 to 7 minutes until the onion is translucent. Stir in the garlic powder, onion powder, thyme, rosemary, bouillon, salt, and pepper and cook 1 minute until fragrant.
- Sprinkle in the flour and stir constantly for 1 to 2 minutes, until the vegetables are coated and the paste smells nutty.
- Stir in the orzo, then slowly pour in the 4 cups broth while stirring. Bring to a gentle simmer, reduce to medium-low, and cook uncovered 10 to 12 minutes, stirring every 1 to 2 minutes, until the orzo is al dente and most of the broth is absorbed. Add extra broth 1/4 cup at a time if it gets thick before the orzo is tender.
- Stir in the chicken, cream, and peas and simmer 3 to 4 minutes until hot and the peas are bright green. Remove from heat, stir in Parmesan if using, season to taste, and rest 3 minutes before serving.