chicken pot pie orzo;
A creamy chicken pot pie dish with chicken and vegetables, mixed with orzo pasta instead of stuffed into a pie crust.
Servings: 4
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Ingredients
- 6 Tbsp butter
- 3 Tbsp olive oil
- 1 sweet vidalia onion chopped
- 1 Tbsp fresh thyme (optional)
- 6 cloves garlic minced
- 2 cups carrots chopped
- 2 cup frozen corn or peas, to preference
- 1 cups broccoli chopped
- 2 cups orzo pasta
- 4 cups chicken broth
- 3 cups rotisserie chicken cooked and chopped into chunks
- 1 cup milk or heavy cream
- 1 cup parmesan grated
- salt & pepper to taste
Instructions
- Add 6 Tbsp butter and 3 Tbsp olive oil to a large pan with a lid over medium heat.
- Add diced vidalia onion and cook over medium heat until translucent and fragrant, roughly 4-5 min.
- Add 6 cloves minced garlic, 2 cups diced carrots, 2 cups corn or peas, and 1 cup chopped broccoli. Add thyme, if using, and add a pinch of salt. Cook down until fragrant and the carrots begin to get tender.
- Add 2 cups orzo pasta and 4 cups chicken broth, and stir to coat everything. Allow to reach a simmer, then cover and cook for approximately 5 minutes.
- Remove the cover to add 3 cups diced chicken and 1 cup milk. Cook another 4-5 minutes uncovered or until preferred thickness is achieved. (Note that you'll want to finish a few minutes before your "perfect" texture as it will continue to cook and the cheese will thicken the dish.)
- Remove from the heat and stir in 1 cup parmesan cheese and season dish with salt and pepper to taste. Serve warm or portion into meals to store in the refrigerator.
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