Creamy Chicken Pot Pie Orzo
A comforting one-pot meal that combines diced chicken, orzo pasta, classic pot pie vegetables, and a creamy sauce for a quick and satisfying dinner without the fuss of a crust.
Equipment
- Large Pot
Ingredients
- 2 boneless, skinless chicken breasts cooked and diced
- 8 oz orzo pasta
- 2 stalks celery finely diced
- 1 cup mixed vegetables peas and carrots
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp garlic powder
- salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Serve warm and enjoy.
- Add celery and mixed vegetables and cook until soft, about 3–4 minutes.
- Stir in the orzo and cook for about 2 minutes so it gets lightly toasted and coated.
- Pour in the chicken broth and bring to a simmer, stirring occasionally to prevent sticking. Cook until the orzo is tender, about 8–10 minutes.
- Reduce heat and stir in the heavy cream, garlic powder, salt, and pepper. Simmer for another 2–3 minutes until creamy and the flavors meld.
- Serve warm and enjoy.
Notes
Use leftover or rotisserie chicken to save time; adjust broth for more sauce.