Description
A delightful and creamy chicken pot pie orzo recipe that combines the comforting flavors of traditional pot pie with the ease of orzo pasta.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent.
- Add the orzo pasta and stir for 2 minutes.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Stir in the heavy cream, shredded chicken, frozen vegetables, thyme, salt, and pepper.
- Cook for an additional 5 minutes until heated through and creamy.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Feel free to add your favorite vegetables.
- This dish can be made ahead and reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg