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One Pot Chicken Pot Pie Orzo

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Experience all the comforting, savory warmth of a classic chicken pot pie without the hassle of a pie crust. This one-pot stovetop meal features tender shredded chicken, al dente orzo pasta, and a medley of fresh vegetables bathed in a creamy, velvety sauce. Perfect for busy weeknights, this dish comes together in just 35 minutes, providing a satisfying and cohesive meal that your entire family will enjoy. It is the ultimate shortcut to a rustic, gourmet dinner experience.

Ingredients

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3 tbsp unsalted butter
1 large yellow onion, diced
1 rib celery, finely diced
1 cup frozen peas and carrots, thawed
1 tsp garlic, minced
1.5 cups uncooked orzo pasta
3 cups low-sodium chicken broth
2 cups rotisserie chicken, shredded
1 cup heavy whipping cream
1 cup parmesan cheese, finely grated
0.5 tsp kosher salt
0.25 tsp black pepper
0.25 tsp dried thyme

Instructions

Melt 1 tablespoon of butter in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and celery to the pot and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the orzo pasta and toast it in the remaining butter for 2 minutes, stirring constantly.
Pour in the chicken broth, then add the salt, pepper, and dried thyme, bringing the mixture to a simmer.
Cover the pot and cook for 8 to 10 minutes, or until the orzo is al dente and most liquid is absorbed.
Stir in the shredded rotisserie chicken, thawed peas and carrots, heavy whipping cream, and parmesan cheese.
Simmer uncovered for an additional 3-5 minutes until the sauce is thick and creamy and the vegetables are heated through.
Adjust seasoning if necessary and serve warm.

Notes

Ensure the peas and carrots are fully thawed to maintain an even cooking temperature. If the sauce becomes too thick, add a splash of chicken broth to adjust the consistency to your preference.