Description
This creamy pot pie-inspired orzo is what happens when comfort food gets a 30-minute makeover. Cozy dinner magic without the crust!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into ¾-inch pieces
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about ¾ cup)
- 2 celery stalks, diced (about ½ cup)
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon ground nutmeg
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1½ cups dry orzo pasta
- 1 cup frozen peas
- ¾ cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Season diced chicken with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Cook chicken until golden but not fully cooked through, about 3-4 minutes. Transfer to a plate.
- Add remaining olive oil to the pot. Sauté onion, carrots, and celery for 5-6 minutes until softened. Add garlic, thyme, rosemary, and nutmeg; cook for 30 seconds until fragrant.
- Sprinkle flour over vegetables and cook for 1-2 minutes, stirring constantly. Gradually pour in chicken broth while stirring to prevent lumps. Bring to a gentle boil.
- Add orzo to the pot, stir well, reduce heat to medium-low, cover, and simmer for 8-10 minutes, stirring occasionally to prevent sticking.
- Return chicken to the pot along with frozen peas. Cook 2-3 minutes until chicken is fully cooked and peas are heated through. Remove from heat.
- Stir in heavy cream, parsley, and lemon juice. Season with additional salt and pepper to taste. Let rest 5 minutes before serving to allow sauce to thicken perfectly.