Description
A comforting and hearty dish combining the essence of traditional chicken pot pie with tender orzo pasta, perfect for family dinners or weeknight meals.
Ingredients
Scale
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by heating the olive oil in a large pot over medium heat.
- Toss in the onion, carrots, and celery. Sautรฉ for about 5-7 minutes, or until theyโve softened nicely.
- Add the minced garlic and let it cook for an additional minute until fragrant.
- Stir in the cooked chicken, peas, orzo pasta, chicken broth, thyme, and rosemary. Bring everything to a boil.
- Reduce the heat and let it simmer for 10-12 minutes, stirring occasionally, until the orzo is tender.
- Pour in the heavy cream and season with salt and pepper to taste.
- Cook for another 2-3 minutes until everything is heated through.
- Serve hot, garnished with fresh parsley for a pop of color and freshness.
Notes
This dish can be easily customized with leftover turkey, different vegetables, or even a vegetarian version with chickpeas or lentils.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 75mg