Description
A comforting dish that combines the elements of chicken pot pie with orzo pasta, perfect for cold nights.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups cooked chicken, shredded
- 1 cup chicken broth
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup cream or milk
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese
- 1 pre-made pie crust (optional for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until soft.
- Stir in the mixed vegetables and cook for a few minutes.
- Add orzo and chicken broth, bringing it to a boil. Reduce heat and simmer until orzo is cooked.
- Mix in cooked chicken, cream or milk, thyme, salt, and pepper.
- If using pie crust, place mixture in a baking dish and top with crust, cutting slits for steam to escape.
- Alternatively, mix Parmesan cheese into the filling and bake.
- Bake for 20-25 minutes, until bubbly and golden.
- Let cool slightly before serving.
Notes
For extra flavor, consider adding fresh herbs or additional cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg