Creamy Chicken Pot Pie Orzo
A comforting dish that blends the rich flavors of chicken pot pie with tender orzo pasta, fresh vegetables, and a creamy sauce, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 cup orzo pasta Use as per package instructions
- 2 cups cooked chicken, shredded Rotisserie chicken works well
- 1 cup frozen mixed vegetables (peas, carrots, corn) You can use fresh vegetables if preferred
- 1 tablespoon olive oil For sautéing
- 2 cups chicken broth
- 1 cup heavy cream Can substitute with half-and-half for a lighter version
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional) Add a sprinkle before serving
Instructions
Preparation
- In a medium saucepan, bring 3 cups of water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes. Drain and set aside.
- While the orzo cooks, heat the olive oil in a large skillet over medium heat. Add the frozen mixed vegetables and sauté for about 5 minutes until warmed through.
- Add the shredded chicken to the skillet with the vegetables. Pour in the chicken broth and heavy cream, mixing well. Season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a gentle simmer.
- Once your sauce is bubbly, stir in the cooked orzo until fully coated. Let it simmer for an additional 3-4 minutes, stirring occasionally, until creamy and heated through.
- Remove from heat and garnish with fresh parsley if desired. Serve warm and enjoy the comforting goodness!
Notes
Substitution suggestions: Feel free to add different vegetables like mushrooms or bell peppers. You can also swap out the chicken for turkey or keep it vegetarian by using tofu. To store leftovers, keep them in an airtight container for up to 3 days. It can also be frozen for up to a month.