Description
This comforting Chicken Pot Pie Orzo combines tender chicken, fresh vegetables, and creamy orzo pasta in a hearty skillet dish, perfect for a quick and satisfying family meal. Inspired by classic pot pie flavors, this stovetop recipe offers a delicious twist without the hassle of traditional baking.
Ingredients
Scale
Chicken and Vegetables
- 3-4 boneless, skinless chicken breasts (about 1 lb), diced into bite-sized pieces
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, chopped
Other Ingredients
- 4 cups low-sodium chicken broth
- 1 cup uncooked orzo pasta
- ½ cup sour cream
- 1 tsp dried thyme
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Dice the chicken breasts into bite-sized pieces and chop the vegetables including onion, carrots, and celery to have everything ready for cooking.
- Sauté Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onions until they become translucent, then add the minced garlic, diced carrots, and chopped celery. Cook until the vegetables soften, about 5 minutes.
- Cook Chicken: Add the diced chicken to the skillet and season with salt and pepper. Stir occasionally until the chicken is cooked through and no longer pink inside, approximately 6 minutes.
- Add Broth and Orzo: Pour in 4 cups of low-sodium chicken broth along with 1 cup of uncooked orzo pasta. Bring the mixture to a gentle boil, then reduce heat to low and simmer for about 10 minutes, or until the orzo is tender and has absorbed some of the broth.
- Finish with Sour Cream and Thyme: Stir in ½ cup of sour cream and 1 teaspoon of dried thyme until well combined. Adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the chicken pot pie orzo hot, garnished with fresh herbs like parsley if desired for extra flavor and presentation.
Notes
- Use low-sodium chicken broth to control the saltiness of the dish.
- For a richer flavor, you can substitute sour cream with crème fraîche or Greek yogurt.
- Fresh thyme can be used instead of dried thyme for a more aromatic taste.
- If you prefer a thicker consistency, cook the orzo a bit longer to absorb more broth or reduce the amount of broth slightly.
- This dish can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
