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A white bowl filled with creamy orzo, shredded chicken, peas, and carrots, topped with fresh herbs and parmesan.
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Creamy Chicken Pot Pie Orzo

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 1 lb cooked shredded chicken breast
  • 1.5 cups dry orzo pasta
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 1 cup frozen peas and carrots
  • 1/2 small yellow onion, finely diced
  • 2 cloves garlic , minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

  • Melt butter in a large skillet or Dutch oven over medium heat.
  • Sauté the onion until translucent, approximately 5 minutes, then add the garlic and cook for 1 minute until fragrant.
  • Stir in the dry orzo and toast for 2 minutes, stirring frequently to prevent burning.
  • Pour in the chicken broth, thyme, rosemary, salt, and pepper. Bring the mixture to a boil.
  • Reduce heat to low, cover, and simmer for 8 to 10 minutes, or until the orzo is tender and most liquid is absorbed.
  • Stir in the shredded chicken, frozen vegetables, and heavy cream.
  • Cook for an additional 3 to 5 minutes until the vegetables are heated through and the sauce has thickened to a creamy consistency.
  • Remove from heat, stir in the Parmesan cheese, and adjust seasoning with additional salt and pepper if desired.