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A white bowl filled with creamy chicken pot pie orzo, peas, and carrots.

Creamy Chicken Pot Pie Orzo

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 550 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breast, diced into 1/2-inch pieces
  • 1.5 cups dry orzo pasta
  • 3 cups low -sodium chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas and carrots blend
  • 0.5 cup yellow onion, finely diced
  • 2 cloves garlic , minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 0.25 cup grated Parmesan cheese

Instructions
 

  • Heat butter in a large deep skillet or Dutch oven over medium-high heat.
  • Add diced chicken and cook until browned on all sides, approximately 5 minutes. Remove chicken and set aside.
  • In the same skillet, add the diced onion and sauté for 3 minutes until translucent.
  • Add minced garlic and dry orzo pasta; stir constantly for 1 minute to lightly toast the pasta.
  • Pour in chicken broth and add dried thyme. Bring the mixture to a boil.
  • Reduce heat to low, cover, and simmer for 10 minutes or until orzo has absorbed most of the liquid.
  • Stir in heavy cream, frozen peas and carrots, and the cooked chicken.
  • Cook uncovered for 3-5 minutes, stirring frequently until the sauce reaches a creamy consistency.
  • Remove from heat, stir in Parmesan cheese, and season with salt and pepper to taste.