Chicken Pot Pie Orzo

A cozy, easy, and delicious Chicken Pot Pie Orzo that is perfect for using leftover Thanksgiving turkey.

By @krolls_korner

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 3 Tbsp unsalted butter
• 1 small yellow onion
• 1 cup baby carrots
• 4 stalks celery stalks
• 1 tsp garlic powder
• 2 tsp fresh thyme
• 2 tsp fresh rosemary
• 1 tsp chicken bouillon seasoning
• 0.5 tsp salt
• 0.5 tsp paprika
• 0.5 tsp adobo seasoning
• 0.5 tsp black pepper
• 0.25 cup all-purpose flour
• 1.5 cups uncooked orzo
• 3 cups chicken broth
• 1 cup heavy cream or half & half
• 2 cups cooked chicken
• 0.5 cup frozen peas
• 0 to taste salt
• 0 to taste black pepper
• 0 to taste fresh parsley
• 0 optional parmesan cheese

Instructions

1. Melt the unsalted butter in a large pot over medium heat.
2. Add the diced yellow onion, sliced baby carrots, and diced celery to the pot. Sauté until the vegetables are tender, about 5-7 minutes.
3. Stir in the garlic powder, fresh thyme, fresh rosemary, chicken bouillon seasoning, salt, paprika, adobo seasoning, and black pepper. Cook for another minute until fragrant.
4. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
5. Add the uncooked orzo to the pot and stir to coat the orzo with the butter and flour mixture.
6. Pour in the chicken broth and bring the mixture to a simmer. Cook, stirring occasionally, until the orzo is tender and the mixture has thickened, about 10 minutes.
7. Stir in the heavy cream or half & half and the cooked chicken. Cook until heated through, about 3-5 minutes.
8. Add the frozen peas (or mix of peas, corn, and green beans) and cook for another 2-3 minutes until the vegetables are heated through.
9. Taste and adjust seasoning with more salt and pepper if needed.
10. Garnish with fresh parsley and parmesan cheese if desired before serving.