Creamy Chicken Pot Pie Orzo

Here’s a Creamy Chicken Pot Pie Orzo recipe — all the cozy comfort of pot pie, but in a one-pot pasta form!

🥘 Creamy Chicken Pot Pie Orzo

Ingredients (Serves 4–6):

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary

• Salt and pepper, to taste

• 1½ cups uncooked orzo

• 3 cups chicken broth (low sodium preferred)

• 1 cup milk (or half-and-half for richer version)

• 2 cups cooked shredded or diced chicken (rotisserie chicken works great!)

• 1 cup frozen peas

• ½ cup grated Parmesan cheese

• Optional: chopped parsley for garnish

Instructions:

1. Sauté the veggies:

   • In a large deep skillet or pot, heat butter and olive oil over medium heat.

   • Add onion, carrots, and celery. Cook 5–7 minutes until softened.

   • Stir in garlic, thyme, rosemary, salt, and pepper. Cook another 1–2 minutes.

2. Toast the orzo:

   • Add the orzo and cook for 1–2 minutes, stirring to coat it in the butter and aromatics.

3. Add broth and simmer:

   • Pour in the chicken broth and bring to a simmer.

   • Reduce heat to medium-low and cook uncovered for 8–10 minutes, stirring occasionally, until orzo is al dente and most of the liquid is absorbed.

4. Make it creamy:

   • Stir in the milk, shredded chicken, and peas.

   • Cook another 3–5 minutes until heated through and creamy.

5. Finish with cheese:

   • Stir in Parmesan and adjust seasoning to taste.

6. Serve:

   • Garnish with parsley if desired, and serve hot!

📝 Notes:

• To thicken: Let it sit for 5 minutes before serving—it will continue to absorb liquid.

• To make vegetarian: Swap chicken for mushrooms and use veggie broth.

• Add-ins: Diced potatoes or corn work well too.