Description
A delightful spin on the traditional chicken pot pie with a creamy orzo filling, fresh vegetables, and the comforting aroma of home-cooked love.
Ingredients
Scale
- 1 cup orzo
- 2 cups shredded cooked chicken
- 2 cups mixed vegetables (peas, carrots, corn, etc.)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 pie crust (optional, for topping)
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until softened, about 3-5 minutes.
- Stir in the mixed vegetables and cook for another 5 minutes.
- Add the shredded chicken, orzo, chicken broth, and heavy cream. Season with thyme, salt, and pepper.
- Cook until the orzo is tender and the mixture thickens, approximately 10-15 minutes.
- If using a crust, pour the mixture into a pie dish and top with the pie crust. Cut slits in the crust to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes, until the crust turns golden brown.
- Let cool slightly before serving.
Notes
Make-ahead tips: Prepare the filling a day in advance and store in the fridge. Customize with additional herbs or vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg