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–+ servings

Chicken Pot Pie Orzo

A creamy one-pot chicken pot pie orzo with chicken, carrots, celery, and peas in a savory California white wine sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 475
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken Pot Pie Orzo
  • 2 tablespoons California extra-virgin olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1/2 cup dry white wine, such as Napa Valley Sauvignon Blanc optional
  • 1 cup uncooked orzo
  • 3 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 2 tablespoons chopped fresh parsley

Method
 

Method
  1. Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Season the chicken chunks with salt and pepper, then cook for 5 to 6 minutes until golden brown and cooked through. Transfer to a plate.
  2. Reduce the heat to medium. Add the onion, carrots, and celery to the same pan and cook for 4 to 5 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and thyme and cook for 30 seconds until fragrant.
  4. Pour in the white wine if using, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 1 to 2 minutes until the wine is mostly reduced.
  5. Add the dry orzo and chicken broth. Bring the mixture to a boil over high heat.
  6. Reduce the heat to low, cover, and simmer for 12 to 14 minutes, stirring once halfway, until the orzo is al dente and most of the liquid is absorbed.
  7. Return the chicken to the skillet along with the heavy cream and frozen peas. Cook over medium heat for 2 to 3 minutes until everything is hot and the sauce is creamy.
  8. Remove the skillet from the heat, stir in the chopped parsley, and let rest for 5 minutes before serving. Adjust the seasoning with more salt and pepper as needed.

Nutrition

Calories: 475kcalCarbohydrates: 34gProtein: 32gFat: 20gSaturated Fat: 8gCholesterol: 116mgSodium: 520mgFiber: 4gSugar: 6g

Notes

Substitute an extra 1/2 cup of chicken broth for the white wine if you prefer.
Use shredded rotisserie chicken to save time and skip the browning step; stir it in during step 7.
Swap the heavy cream for half-and-half if you want a lighter sauce.
Store leftovers in an airtight container for up to 4 days; add a splash of broth when reheating.
Avoid over-stirring the orzo while it simmers so the sauce stays creamy.
This dish can be frozen before adding the cream; thaw overnight, then finish with the cream and peas.
Let the orzo rest off the heat for a few minutes before serving so the sauce thickens slightly.

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