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Jivko Cagov

One Pot Chicken Pot Pie Orzo

Browned chicken thighs, carrots, celery and orzo simmered in broth with peas and cream, all in one pot.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cut into bite-size pieces
  • 1 tbsp butter
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 1/2 cups orzo uncooked
  • 4 cups chicken broth
  • 1 cup frozen peas
  • 1/2 cup cream
  • 1 tsp fresh thyme leaves
  • salt and black pepper to taste

Method
 

  1. Season the chicken with 1/2 teaspoon salt and some pepper.
  2. 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.
  3. Add the onion, carrots and celery to the pot and cook for 5 minutes, then add the garlic and cook for 30 seconds.
  4. Stir in the orzo and cook for 1 minute to toast it slightly.
  5. 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).
  6. 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.