Description
A heartwarming and creamy take on traditional pot pie featuring tender orzo, succulent chicken, and fresh vegetables.
Ingredients
Scale
- 1 cup orzo pasta
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup cream
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
- Add the diced carrots, celery, and peas to the pot; cook until vegetables are tender, about 5 minutes.
- Stir in the shredded chicken and thyme.
- Pour in the chicken broth and bring to a boil.
- Stir in the orzo and cook according to package instructions, typically 8-10 minutes.
- Once the orzo is cooked, lower the heat and stir in the cream.
- Season with salt and pepper to taste, and simmer for another 5 minutes.
- Serve warm, garnished with fresh herbs if desired.
Notes
Use rotisserie chicken for a quicker option, and feel free to substitute vegetables according to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg