Description
A comforting and easy homemade dinner combining the flavors of classic chicken pot pie with creamy orzo pasta, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken breasts or thighs, shredded or diced
- 1 cup orzo pasta (175g)
- 3 tablespoons unsalted butter (42g)
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth (720ml)
- 1 cup heavy cream (240ml)
- 3 tablespoons all-purpose flour (24g)
- 1 cup frozen peas (150g)
- 1 teaspoon fresh thyme, chopped or ½ teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Cook the chicken: Season two chicken breasts with salt and pepper. In a skillet over medium heat, add 1 tablespoon butter or oil and cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and let rest, then dice or shred.
- Sauté the veggies: In the same skillet, add 2 tablespoons butter. Cook chopped onion, diced carrots, and celery until softened and onions are translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Make the roux and add liquid: Sprinkle flour over veggies and stir constantly for 2 minutes. Slowly pour in chicken broth while stirring to avoid lumps. Simmer until sauce thickens, about 3 minutes.
- Add cream and orzo: Stir in heavy cream, then add orzo pasta and shredded chicken. Add thyme, salt, and pepper. Reduce heat to medium-low, cover, and simmer gently, stirring every 5 minutes, until orzo is tender and sauce is creamy, about 15-20 minutes.
- Finish with peas and adjust seasoning: Stir in frozen peas and cook for 2 minutes. Taste and adjust salt and pepper. Add broth or water if sauce is too thick.
- Serve hot, optionally garnished with fresh thyme or parsley.
Notes
If sauce gets too thick, stir in more broth. Stir often to prevent sticking. Use rotisserie chicken to save time. Fresh thyme preferred but dried works fine. Butter finish at the end adds richness. For gluten-free, substitute orzo with gluten-free pasta, quinoa, or rice and adjust cooking time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 420
- Fat: 15
- Carbohydrates: 32
- Fiber: 4
- Protein: 35
Keywords: chicken pot pie, orzo, creamy chicken dinner, one-pot meal, comfort food, easy dinner, weeknight recipe