Chicken Pot Pie Orzo

A comforting and hearty dish that captures the essence of chicken pot pie without the fuss of a pie crust, featuring orzo pasta and a mix of fresh vegetables.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Comfort Food, Main Course

Cuisine: American

Calories: 400

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 cups orzo Opt for Tesco value for budget-friendly choice.
2 tablespoons olive oil Extra virgin, if you feel fancy.
1 medium onion, diced The more onions, the better!
2 cloves garlic, minced Add an extra clove if you love garlic.
2 cups cooked chicken, shredded Leftovers from a roast work best.
1 cup carrots, diced Good for the soul and your eyesight!
1 cup celery, diced Use the leaves too for extra flavor.
4 cups chicken broth Homemade is ideal, but store-bought works.
1 tablespoon fresh thyme, chopped Or 1 teaspoon dried; either works.
1 cup frozen peas Their sweetness adds a lovely touch.
1 cup half-and-half Or cream for a richer flavor.
to taste Salt and pepper Trust your gut with seasoning.
optional fresh parsley for garnish Makes for a nice presentation.

Method

Cooking Steps

Heat the olive oil in a large pot over medium heat.
Add diced onions and sauté for about 3-4 minutes until translucent. Add garlic for the final minute.
Stir in carrots and celery, cooking for another 5 minutes until softened.
Pour in the chicken broth, bring to a simmer, then toss in the shredded chicken.
Stir in the orzo and let it cook for 10-12 minutes on a gentle simmer.
Stir in frozen peas, half-and-half, thyme, and season with salt and pepper.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 3gSugar: 5g

Notes

If you burn the bottom, salvage what you can, pour off the liquid, and add a splash of broth. Use canned or deli chicken if you're out of cooked chicken. Leftovers taste even better the next day.

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