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Creamy Chicken Pot Pie Orzo

A comforting dish combining tender chicken, vibrant veggies, and silky sauce over orzo pasta, perfect for chilly nights and busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts, cooked and chopped Feel free to use leftover or rotisserie chicken.
  • 2 pieces carrots, diced
  • 2 pieces celery stalks, diced
  • 1 cup heavy cream Can be swapped for plant-based cream for a dairy-free version.
  • 1 cup orzo pasta Can be replaced with another type of pasta like penne or fusilli.
  • 4 cups savory chicken broth Ensure to use dairy-free broth if making dairy-free.
  • 1 tablespoon fresh parsley, chopped for garnish

Method
 

Preparation
  1. Cook the orzo pasta according to the package instructions. Once ready, drain it and set it aside.
  2. In a large skillet over medium heat, melt a tablespoon of butter. Add the diced carrots and celery, sautéing until they’re tender and fragrant.
  3. Stir in the cooked chicken and let it heat through.
  4. Pour in the heavy cream and savory chicken broth, stirring well to combine.
  5. Add the cooked orzo to the skillet, mixing it well so the pasta can soak up that creamy goodness. Season with salt and pepper according to your taste.
  6. Finish with a sprinkle of fresh parsley on top and enjoy.

Notes

This dish can be served with crusty bread or a simple green salad. For added comfort, sprinkle some grated cheese on top before serving. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months. Thaw overnight in the refrigerator and reheat with a splash of broth if too thick.