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–+ servings

Cozy Creamy Chicken Pot Pie Orzo (One-Pot Comfort)

Creamy, cozy chicken pot pie orzo is a one-pot dinner with tender chicken, colorful veggies, and silky coconut milk. Pure comfort in every bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 578
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil for sauteing
  • 2 cups cooked chicken breast, shredded leftover rotisserie chicken works well
  • 1 cup dried orzo pasta uncooked
  • 4 cups chicken broth low-sodium preferred
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup frozen mixed vegetables (carrots, peas, corn) no need to thaw
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • to taste kosher salt and freshly ground black pepper for final seasoning

Method
 

  1. Set a large Dutch oven or heavy-bottomed pot over medium heat and add the olive oil. Once the oil shimmers, add the diced onion and minced garlic, and cook for 2 to 3 minutes, stirring often, until the onion is soft and translucent.
  2. Stir in the mixed vegetables and continue cooking for 3 to 5 minutes, until the carrots begin to soften and the peas turn bright green.
  3. Pour in the chicken broth all at once, scraping any browned bits from the bottom of the pot. Bring the liquid to a rolling boil.
  4. Add the uncooked orzo and Italian seasoning, then reduce the heat to maintain a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the broth.
  5. Fold in the shredded chicken and coconut milk, stirring thoroughly to combine. Let the mixture warm through for 2 to 3 minutes, then season with salt and pepper to your taste.
  6. Ladle the creamy chicken pot pie orzo into bowls and serve hot. If desired, garnish with a sprinkle of fresh parsley.

Nutrition

Calories: 578kcalCarbohydrates: 47.6gProtein: 31.9gFat: 31gSaturated Fat: 22.4gCholesterol: 60mgSodium: 1025mgFiber: 3.4gSugar: 5.4g

Notes

Swap the coconut milk for 2 cups of heavy cream mixed with 1/2 cup of chicken broth if you prefer a more traditional dairy-based sauce.
For a pot pie crust, spoon the cooked orzo into a baking dish, top with puff pastry, and bake at 375°F for 15 to 18 minutes until golden.
Leftovers keep in the fridge for up to 4 days in an airtight container; add a splash of broth when reheating to restore creaminess.
Use leftover rotisserie chicken to save time; simply remove the skin and shred the meat.
Cook the orzo just until al dente, as it will continue to absorb liquid as it sits; stir in extra broth if it becomes too thick.
For a California touch, fold in a handful of baby spinach or kale during the last 2 minutes of cooking.
Season gradually; the broth and coconut milk vary in saltiness, so taste before adding too much salt.

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