Chicken Pot Pie with Orzo
A warm and hearty chicken pot pie dish with orzo pasta, packed with vegetables and creamy goodness, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- to taste fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for another minute.
Cooking
- Add the shredded chicken, orzo, chicken broth, peas, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the orzo is tender.
- Stir in the heavy cream and cook for an additional 2-3 minutes until heated through.
- Garnish with fresh parsley before serving.
Notes
This dish is best served warm. Pair it with a simple side salad or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze before adding cream for about 2 months.