Creamy Chicken Pot Pie Orzo
Creamy Chicken Pot Pie Orzo combines tender chicken, vegetables, and pasta in a rich, comforting sauce that tastes like pot pie without the crust
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- measuring cups/spoons
- Knife & cutting board
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 1 cup frozen peas
- 1 lb boneless skinless chicken breast (cubed)
- 1 ½ cups orzo pasta
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- ½ tsp dried thyme
- ½ tsp black pepper
- Salt to taste
- 2 tbsp fresh parsley chopped (optional garnish)
Instructions
- In a large skillet, melt butter with olive oil over medium heat.
- Add onion, garlic, and carrots; sauté until softened.
- Stir in cubed chicken and cook until golden on all sides.
- Add orzo pasta and toast lightly for 1–2 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer until orzo is tender, about 10 minutes.
- Stir in peas, heavy cream, thyme, salt, and black pepper.
- Simmer until sauce thickens to a creamy consistency.
- Garnish with parsley before serving.
Notes
Nutrition Facts (per serving, approx. 1 cup):
- Calories: 410
- Protein: 27g
- Carbohydrates: 38g
- Fat: 17g
- Saturated Fat: 9g
- Cholesterol: 90mg
- Sodium: 600mg
- Fiber: 3g
- Sugar: 3g