Chicken Pot Pie Orzo
Servings 4 -6 servings

3 Tbsp. unsalted butter
1 small yellow onion, diced small
1 cup sliced baby carrots, or 2 large carrots, peeled and diced
4 celery stalks, diced
1 tsp. garlic powder
2 tsp. fresh thyme, or 1 tsp. dried
2 tsp. fresh rosemary, minced (or 1 tsp. dried)
1 tsp. chicken bouillon seasoning
1/2 tsp. salt, plus more to taste
1/2 tsp. paprika
1/2 tsp. adobo seasoning
1/2 tsp black pepper
1/4 cup. all-purpose flour
1½ cups uncooked orzo
3 cups chicken broth, plus more as needed
1 cup heavy cream or half & half
2 cups cooked chicken, shredded/chopped (rotisserie works great)
1/2-1 cup frozen peas, or mix of peas, corn, and green beans
Fresh parsley, chopped, for garnish and parmesan (optional)

Sauté the veggies: In a deep skillet, melt 3 tbsp butter over medium heat. Add 1 small yellow onion,1 cup sliced baby carrots,4 celery stalks
Add seasonings: Stir in garlic, thyme, rosemary, paprika, adobo, bouillon, salt, and pepper. Cook for 1 minute until fragrant.

Make the roux: Sprinkle in the flour and stir until vegetables are coated, about 1 minute will help cook off the floury taste.

Cook the orzo: Stir in the orzo. Then slowly pour in the chicken broth while stirring. Bring to a simmer and cook uncovered, stirring occasionally so nothing sticks to the bottom, until the orzo is tender and most of the liquid is absorbed, ~10 minutes. Add more broth as needed if the mixture gets too thick. I usually find myself adding a little more to make it just perfect!

Add cream & chicken: Stir in the heavy cream and shredded chicken. Cook 2-3 minutes until warmed through and creamy.

Finish with veggies: Add peas (or mixed vegetables) and cook another 1-2 minutes. Taste and adjust seasoning based on your preferences.

Serve: Garnish with fresh parsley and serve warm with warm biscuits or a side salad..

Storage: Let cool completely, then store it in an airtight container in the fridge for up to 3–4 days.

Reheating: The orzo will thicken as it sits, so add a splash of broth or water when reheating to bring back the creamy texture. Warm it on the stovetop over low heat or microwave in 30-second increments, stirring between each increment.


Nutrition
Calories: 723kcal | Carbohydrates: 67g | Protein: 31g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 147mg | Sodium: 1004mg | Potassium: 634mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6248IU | Vitamin C: 15mg | Calcium: 116mg | Iron: 4mg