Description
This creamy chicken pot pie orzo combines the heartiness of a classic pot pie with the delightful texture of orzo pasta, delivering a quick and satisfying dish for busy weeknights.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup mixed vegetables (like carrots, peas, and corn)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and garlic, sauté until softened and fragrant.
- Stir in the mixed vegetables and cook for a few minutes until slightly tender.
- Add the orzo, chicken broth, and dried thyme. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the orzo is cooked al dente.
- Stir in the cooked chicken and heavy cream, cooking until heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For quicker preparation, use pre-cooked chicken. Remember, orzo continues to absorb liquid after cooking, so add broth or cream when reheating to retain creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 540
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg