Chicken Pot Pie Orzo

Ingredients

• 1 lb chicken breast, cut in small cubes
• 1 tbsp olive oil
• 2 tbsp butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas (or peas and corn mix)
• 1 1/2 cups uncooked orzo
• 3 cups chicken broth
• 1 cup milk or half and half
• 1/3 cup heavy cream (optional)
• 1/3 cup grated Parmesan (optional)
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp dried thyme or Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Chopped parsley, for garnish (optional)

Directions

• Heat a skillet over medium-high; add the olive oil and butter. Cook the chicken with salt, pepper, and thyme for 5–6 minutes until lightly browned. Remove and set aside.
• In the same pan, cook the onion and carrots for 4–5 minutes until softening. Add the garlic and cook 30 seconds.
• Stir in the orzo, garlic powder, and onion powder. Cook 1–2 minutes until the orzo is coated.
• Pour in the broth, milk, and cream. Scrape the bottom of the pan and bring to a gentle simmer.
• Return the chicken and its juices. Cover and cook 10–12 minutes on medium-low, stirring occasionally, until the orzo is tender and the sauce is creamy.
• Stir in the peas and Parmesan. Cook 1–2 minutes until heated through and melted.
• Let it sit off the heat 3–5 minutes to thicken. Garnish with parsley and serve.

From quotidianrecipes on Instagram. All the cozy flavors of chicken pot pie turned into a creamy one-pan orzo dinner — tender chicken, soft carrots and peas, tiny pasta in a rich comforting sauce. Serves 4, about 35 minutes.