Creamy Chicken Pot Pie Orzo
This creamy chicken pot pie orzo combines tender orzo pasta, shredded chicken, and mixed vegetables in a rich, comforting sauce—perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 cup orzo pasta Use gluten-free orzo for a gluten-free option.
- 2 cups cooked chicken, shredded Leftover rotisserie chicken works well.
- 1 cup mixed vegetables (carrots, peas, corn) You can use frozen mixed vegetables.
- 1 cup chicken broth Can be substituted with vegetable broth for a vegetarian option.
- 1 cup heavy cream Can be substituted with half-and-half for a lighter version.
- 1 medium onion, diced You can add more onion if desired.
- 2 cloves garlic, minced Adjust amount based on preference.
- 2 tbsp olive oil For sautéing the vegetables.
- 1 tsp thyme Dried or fresh thyme can be used.
- to taste Salt Adjust according to preference.
- to taste Pepper Adjust according to preference.
- as needed Fresh parsley for garnish Adds freshness to the dish.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, sautéing until the onions turn translucent, about 5 minutes.
Cooking
- Stir in the mixed vegetables and cook for another 3-4 minutes until tender.
- Add the chicken broth, heavy cream, and thyme, stirring well. Bring to a gentle simmer.
- Stir in the orzo and cook according to package instructions, usually around 8-10 minutes, until al dente.
- Fold in the shredded chicken and heat through for 2-3 minutes. Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
Make-ahead and store in the refrigerator for meal prep. Add a splash of broth when reheating if needed.