Description
A comforting and creamy chicken pot pie orzo dish that combines tender orzo pasta with shredded chicken and vegetables in a rich, creamy sauce.
Ingredients
Scale
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, peeled & diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 ½ cups uncooked orzo pasta
- 3 cups chicken broth (low sodium)
- 1 cup milk or half-and-half (for creaminess)
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup frozen peas
- ½ tsp dried thyme
- ½ tsp dried parsley
- Salt & black pepper (to taste)
- ½ cup grated parmesan (optional, for richness)
Instructions
- In a large skillet or pot, heat butter and olive oil over medium heat.
- Add onion, carrots, and celery. Cook for about 5 minutes until softened.
- Stir in garlic and cook another minute.
- Add orzo pasta to the pot and toast for 1–2 minutes.
- Pour in chicken broth, thyme, and parsley.
- Stir, bring to a simmer, and cook uncovered until orzo is tender and most liquid is absorbed (10–12 minutes), stirring often.
- Stir in milk (or half-and-half) and shredded chicken.
- Add peas and cook for 2–3 minutes more until everything is hot and creamy.
- If using, stir in parmesan cheese for extra richness.
- Taste and adjust with salt and pepper. Serve warm, topped with extra parsley or parmesan.
Notes
- Add mushrooms for an earthier flavor.
- Use heavy cream instead of milk for extra creaminess.
- For a “crusty” twist, top with buttery breadcrumbs and broil for 2–3 minutes until golden.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg