High Protein Chicken Pot Pie Orzo
A cozy one-pan chicken pot pie orzo with tender chicken, carrots, celery, and peas in a creamy cottage cheese sauce. About 43 grams of protein per serving.
Ingredients
Chicken
- 1 tbsp extra-virgin olive oil
- 1.5 lbs boneless, skinless halal chicken breast cut into 3/4-inch cubes (680 g)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
Orzo and Vegetables
- 2 tbsp unsalted butter
- 1 medium yellow onion finely diced (225 g)
- 2 medium carrots peeled and finely diced (170 g)
- 2 medium celery stalks finely diced (115 g)
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 4 cloves garlic minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary finely crushed
- 2 tbsp all-purpose flour
- 1 1/2 cups dry orzo pasta (270 g)
- 3 1/2 cups low-sodium halal chicken broth (830 ml)
Creamy Finish
- 1/2 cup whole milk warmed (120 ml)
- 1 cup frozen green peas (140 g)
- 1 cup full-fat cottage cheese blended smooth (225 g)
- 1/2 cup Parmesan-style cheese freshly grated, microbial or vegetable rennet (50 g)
- 1/4 cup fresh flat-leaf parsley finely chopped
Instructions
- Pat the chicken dry and toss with the garlic powder, onion powder, 3/4 tsp salt, and 1/2 tsp pepper.
- Heat the olive oil in a 12-inch deep skillet over medium-high heat. Sear the chicken 3 minutes undisturbed, flip, and cook 3 to 4 minutes more until it reaches 165°F (74°C). Transfer to a plate.
- Reduce heat to medium, melt the butter, and add the onion, carrots, celery, 3/4 tsp salt, and 1/4 tsp pepper. Cook 6 to 7 minutes until softened, scraping up the browned bits.
- Add the garlic, thyme, and rosemary and stir 45 seconds. Stir in the flour for 60 seconds, then add the orzo and toast for 90 seconds.
- Slowly pour in the broth while stirring. Bring to a simmer, reduce to medium-low, and cook uncovered 8 to 10 minutes, stirring every 90 to 120 seconds, until the orzo is al dente.
- Stir in the warm milk, peas, and chicken with its juices. Cook on low for 2 minutes.
- Turn off the heat and wait 60 seconds for the bubbling to stop. Fold in the blended cottage cheese and Parmesan until creamy. Rest 3 minutes, top with parsley, and serve.
Notes
Smooth sauce: Blend the cottage cheese for 30 to 45 seconds and always add it off the heat so it does not curdle.
Halal tip: Use halal chicken and broth, and a Parmesan-style cheese made with microbial or vegetable rennet.
Reheating: Stir 2 tbsp milk or broth into each portion before warming gently.