Chicken Pot Pie Orzo
Chicken pot pie orzo: onion, carrots and celery in butter with herbs and a flour roux, uncooked orzo simmered in chicken broth, finished with heavy cream, shredded cooked chicken and peas. One skillet, 40 minutes, serves 4.
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Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion diced small
- 1 cup baby carrots sliced; or 2 large carrots, peeled and diced
- 4 stalks celery diced
- 1 teaspoon garlic powder
- 2 teaspoons fresh thyme or 1 teaspoon dried
- 2 teaspoons fresh rosemary minced; or 1 teaspoon dried
- 1 teaspoon chicken bouillon seasoning
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon adobo seasoning
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 1/2 cups orzo uncooked
- 3 cups chicken broth plus more as needed
- 1 cup heavy cream or half and half
- 2 cups cooked chicken shredded or chopped; rotisserie chicken works
- 1/2 to 1 cup frozen peas or a mix of peas, corn and green beans
- fresh parsley chopped, for garnish; grated Parmesan is optional
Instructions
- In a deep skillet, melt the butter over medium heat. Add the onion, carrots and celery and cook until softened, about 5 to 6 minutes.
- Stir in the garlic powder, thyme, rosemary, paprika, adobo seasoning, chicken bouillon seasoning, salt and pepper. Cook for 1 minute, until fragrant.
- Sprinkle in the flour and stir until the vegetables are coated. Cook about 1 minute, so the raw flour taste cooks off.
- Stir in the orzo, then slowly pour in the chicken broth while stirring. Bring to a simmer and cook uncovered, stirring occasionally so nothing sticks to the bottom, until the orzo is tender and most of the liquid is absorbed, about 10 minutes. If the mixture gets too thick, add more broth.
- Stir in the heavy cream and the shredded chicken. Cook 2 to 3 minutes, until warmed through and creamy and the chicken reaches 165°F on a food thermometer.
- Add the peas and cook another 1 to 2 minutes. Taste and adjust the seasoning.
- Garnish with chopped parsley and serve warm, with biscuits or a side salad.
Notes
Refrigerate leftovers in shallow containers within 2 hours and eat within 3 to 4 days. Add a splash of broth when reheating to 165°F. Not recommended for freezing.
Nutrition
Serving: 1servingCalories: 741kcalCarbohydrates: 66.9gProtein: 34.8gFat: 37.2gSodium: 1388mgFiber: 5.9gSugar: 8.2g
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