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Chicken Pot Pie Orzo – Easy Creamy One-Pan Dinner

Chicken Pot Pie Orzo combines chicken, carrots, celery, peas, and tender orzo in a creamy sauce.The pasta cooks directly in seasoned chicken broth for extra flavor.It delivers classic chicken pot pie comfort in an easy one-pan dinner
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Prep Time 15 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1 small yellow onion finely diced
  • 1 cup sliced baby carrots or 2 large carrots, peeled and diced
  • 4 celery stalks diced
  • 1 teaspoon garlic powder
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons fresh rosemary minced, or 1 teaspoon dried rosemary
  • 1 teaspoon halal-friendly chicken bouillon seasoning
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon halal-friendly adobo seasoning
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 1 1/2 cups uncooked orzo
  • 3 cups halal chicken broth plus more as needed
  • 1 cup heavy cream or half-and-half
  • 2 cups cooked halal chicken shredded or chopped
  • 1/2 –1 cup frozen peas or mixed peas, corn, and green beans
  • Fresh parsley chopped, for garnish
  • Grated Parmesan optional

Instructions
 

  • Sauté the vegetables. Melt the butter in a large, deep skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add the seasonings. Stir in the garlic powder, thyme, rosemary, chicken bouillon, salt, paprika, adobo seasoning, and black pepper. Cook for about 1 minute, stirring frequently, until fragrant.
  • Make the roux. Sprinkle the flour evenly over the vegetables. Stir continuously for about 1 minute, making sure the vegetables are evenly coated. Cooking the flour briefly removes its raw taste and helps create the creamy sauce.
  • Add the orzo. Stir the uncooked orzo into the seasoned vegetable mixture.
  • Pour in the broth. Slowly add the chicken broth while stirring to prevent lumps from forming.
  • Bring the mixture to a gentle simmer. Cook uncovered for approximately 10 minutes, stirring frequently, especially toward the end of cooking, so the orzo doesn't stick to the bottom.
  • If the mixture becomes too thick before the pasta is tender, add another splash of chicken broth and continue cooking.
  • Make it creamy. Reduce the heat and stir in the heavy cream or half-and-half.
  • Add the chicken. Stir the cooked shredded chicken into the Chicken Pot Pie Orzo and cook for another 2–3 minutes, or until the chicken is completely heated through.
  • Add the vegetables. Stir in the frozen peas or mixed vegetables and cook for 1–2 minutes, just until tender and heated through.
  • Taste and adjust the salt, pepper, or other seasonings as needed.
  • Remove from the heat and allow the orzo to rest for a few minutes. Garnish with chopped fresh parsley and optional Parmesan before serving.

Notes

For additional vegetables, use a frozen vegetable blend containing peas, carrots, corn, and green beans. Mushrooms can also be sautéed with the onions for extra savory flavor.
If you prefer a thinner sauce, stir in additional warm chicken broth before serving. For a richer result, finish with a small amount of Parmesan.
This creamy chicken orzo is filling on its own, but it can also be served with a simple green salad, roasted vegetables, or warm bread.