Description
A comforting twist on traditional pot pie, this Chicken Pot Pie Orzo features tender chicken, garden vegetables, and creamy broth with orzo pasta for a quick and satisfying weeknight meal.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 pound boneless, skinless chicken breasts, cubed
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup orzo pasta (uncooked)
- 3 cups chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1 cup frozen peas
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil or butter in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden brown (5–6 minutes). Remove and set aside.
- Add onion, carrots, and celery to skillet. Cook for 5 minutes until softened. Stir in garlic and cook for 1 minute more.
- Stir in orzo and toast for 1–2 minutes.
- Add chicken broth and thyme. Bring to a boil, then reduce to simmer. Cover and cook for 10 minutes, stirring occasionally.
- Add cream, peas, and chicken back to skillet. Cook for 3–4 minutes until creamy and heated through.
- Season to taste, garnish with parsley, and serve warm.
Notes
Browning the chicken first adds depth of flavor. Toasting the orzo helps develop a nutty note. Stir occasionally while simmering to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken, pot pie, orzo, comfort food, weeknight meal, creamy dinner