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A skillet filled with creamy chicken pot pie orzo with peas and carrots.

Creamy Chicken Pot Pie Orzo

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 585
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast, 1-inch dice
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1.5 cups orzo pasta, dry
  • 1 cup yellow onion, finely diced
  • 0.75 cup carrots , small dice
  • 0.75 cup celery , small dice
  • 3 cloves garlic , minced
  • 4 cups low -sodium chicken stock
  • 1/2 cup heavy cream
  • 1 cup frozen sweet peas
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 0.25 cup fresh parsley, chopped

Method
 

  1. Heat olive oil and 1 tablespoon of butter in a large deep skillet or Dutch oven over medium-high heat.
  2. Season chicken with salt and pepper, then sear until browned and cooked through (6-8 minutes). Remove chicken from pan and set aside.
  3. Add the remaining tablespoon of butter to the pan. Sauté onion, carrots, and celery for 5 minutes until softened.
  4. Add minced garlic and dry orzo pasta. Toast the orzo for 2 minutes, stirring constantly until lightly golden.
  5. Deglaze the pan with chicken stock and stir in dried thyme. Bring to a boil, then reduce heat to a simmer.
  6. Cook uncovered for 10-12 minutes, stirring frequently to release starches, until orzo is al dente and liquid is mostly absorbed.
  7. Stir in the cooked chicken, frozen peas, and heavy cream. Simmer for 2-3 minutes until the sauce has thickened and coated the pasta.
  8. Remove from heat, garnish with fresh parsley, and adjust seasoning to taste before serving.