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Creamy One-Pot Chicken Pot Pie Orzo

A warm and hearty dish featuring creamy orzo pasta loaded with savory chicken and mixed vegetables, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken, diced Ensure it's Halal-compliant.
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 cup heavy cream Can substitute with half-and-half or a blend of milk and butter.
  • 1 cup frozen mixed vegetables Feel free to substitute with other vegetables like peas or carrots.
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp thyme
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and the onion turns translucent—around 3-4 minutes.
  2. Toss in the diced chicken, stirring occasionally, until cooked through—about 5-7 minutes. Season with a pinch of salt, pepper, and thyme.
  3. Pour in the chicken broth and bring to a boil. Once boiling, add the orzo pasta, stirring to prevent clumping.
  4. After the orzo has been cooking for about 5 minutes, add the frozen mixed vegetables. Allow everything to simmer together until the orzo is al dente, usually around 8-10 minutes.
  5. Reduce the heat to low, and pour in the heavy cream. Stir until well combined and the sauce thickens slightly. Taste and adjust the seasoning if needed.
  6. Dish out your Creamy One-Pot Chicken Pot Pie Orzo into bowls, and top with fresh herbs or a sprinkle of black pepper if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, portion out servings and store for up to 2 months. Reheat gently on the stovetop, adding a splash of chicken broth if needed.