This takes the flavours of chicken pot pie, the creamy sauce, the carrots, celery and peas, and cooks them with orzo in a single pot. There is no crust and no separate sauce to make.
It is done in about 35 minutes and feeds six.
Why you will like it
- One pot, about 35 minutes.
- The orzo cooks in the broth, so it thickens the sauce as it goes.
- Chicken thighs stay tender and are forgiving if you cook them a little long.
One Pot Chicken Pot Pie Orzo recipe
One Pot Chicken Pot Pie Orzo
Browned chicken thighs, carrots, celery and orzo simmered in broth with peas and cream, all in one pot.
Ingredients
Method
- Season the chicken with 1/2 teaspoon salt and some pepper.
- Melt the butter in a large pot or Dutch oven over medium-high heat. Brown the chicken for 4 to 5 minutes. It does not need to cook through yet. Move it to a plate.
- Add the onion, carrots and celery to the pot and cook for 5 minutes, then add the garlic and cook for 30 seconds.
- Stir in the orzo and cook for 1 minute to toast it slightly.
- Pour in the broth, add the thyme and return the chicken to the pot. Bring to a boil, then reduce to medium-low and simmer uncovered for 10 to 12 minutes, stirring often, until the orzo is tender and the chicken reaches 165°F (74°C).
- Stir in the peas and cream and cook for 2 minutes. Taste, adjust the salt and serve. If it is too thick, loosen it with a splash of broth.
Notes
Stir often while the orzo simmers so it does not stick to the bottom.
Add a pinch of poultry seasoning or sage for a more traditional pot pie flavour.
Storage and reheating
Keep in the fridge for up to 3 days. The orzo keeps absorbing liquid, so add a splash of broth or water when you reheat it until it is steaming hot (165°F / 74°C).
Questions
Can I use chicken breast? Yes. Cut it into small pieces and take care not to overcook it, since breast dries out faster than thigh.
Can I make it ahead? It tastes good the next day, but it thickens as it sits. Thin it with broth when reheating.