Description
All the comforting flavors of a classic chicken pot pie, reimagined in a creamy, one-pan orzo dish perfect for weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken
- 1 1/2 cups orzo pasta
- 4 cups chicken broth
- 1 cup milk (or heavy cream)
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and black pepper to taste
- 2 tablespoons grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and thyme, cooking for 1 minute until fragrant.
- Add orzo and stir for 1 minute to lightly toast.
- Pour in chicken broth and milk. Stir and bring to a simmer. Cook uncovered for 10–12 minutes, stirring occasionally.
- Add shredded chicken, peas, parsley, salt, and pepper. Cook 2–3 more minutes until heated through.
- Remove from heat. Stir in Parmesan (if using). Garnish with chopped parsley and serve warm.
Notes
Stir the orzo while it simmers to prevent sticking, and don’t overcook it—aim for al dente texture. Adjust seasoning at the end for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
Keywords: chicken, orzo, one-pan, creamy, comfort food