Chicken Pot Pie Orzo
Prepared chicken and orzo added to a vegetable broth enriched with cream.
Ingredients
For the base
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 cups carrots cut into 1/4-inch pieces
- 2 cups celery cut into 1/4-inch pieces
For the main ingredients
- 3 cups chicken broth
- 2 cups cooked chicken shredded
- 1 cup frozen peas
- 2 cups cooked orzo measured after cooking
Seasoning and finishing touches
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- fresh parsley chopped, for garnish
Instructions
Cook the Vegetable Base
- Heat the olive oil in a large pot over medium heat. Cook the onion for 4–5 minutes until soft, then add garlic and stir for 30 seconds until fragrant.
- Add the carrots and celery and cook over medium heat for 5–7 minutes, stirring frequently. Add broth, thyme, salt, and pepper and simmer gently for 10–12 minutes until the carrots are tender.
Finish
- Stir in the cooked chicken, cooked orzo, peas, and cream over low heat. Heat gently for 3–5 minutes until the peas are cooked according to their package directions and the mixture reaches 165°F.
- Divide into 6 bowls while still brothy. Garnish with parsley.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.