Chicken Pot Pie Orzo
A delightful twist on the classic comfort food featuring creamy orzo pasta, tender chicken, vibrant vegetables, and a savory sauce.
Ingredients
Base Ingredients
- 3 tablespoons butter, divided Use 2 tablespoons for sautéing and 1 for finishing.
Main Protein
- 2 cups shredded rotisserie chicken Use store-bought or leftover chicken.
Starch/Pasta
- 1 cup dry orzo Cook in chicken broth.
Seasoning/Spice Blend
- 1 teaspoon dried thyme Adjust according to taste.
- to taste salt
- to taste black pepper
- to taste red pepper flakes Optional for heat.
Liquids/Dairy
- 1 cup heavy cream Stir in during cooking.
Aromatics & Vegetables
- 1 medium onion, diced Sauté for a flavorful base.
- 1 cup celery, diced Add to the sauté mix.
- 2 cloves garlic, minced Add for flavor.
- 1 cup peas, thawed Mix with vegetables.
- 1 cup carrots, diced For added color and nutrients.
Optional Finishing Ingredients
- 1/2 cup grated parmesan cheese Sprinkle over the finished dish.
Instructions
Preparation
- Melt 2 tablespoons of butter in a large pan over medium heat.
- Add the diced onion and celery, cooking until soft, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the thawed peas and carrots, mixing well for even cooking.
Cooking
- Stir in the dry orzo, ensuring it's well coated.
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, reduce heat to a simmer and cover. Cook for about 10 minutes, or until the orzo is tender, stirring occasionally.
- Fold in the shredded rotisserie chicken, heavy cream, and parmesan cheese.
- Stir until everything is combined and creamy.
- Season with thyme, salt, black pepper, and red pepper flakes as desired.
Serving
- Remove from heat and garnish with chopped parsley.
- Serve warm and enjoy with a crisp green salad.
Notes
Enhance flavor by adding a splash of lemon juice just before serving. You can customize with seasonal vegetables.