One of my husband’s favorite meals is chicken pot pie. However, I have yet to perfect making pastry of any kind. My temporary solution? Substituting pasta. This one-dish meal comes together pretty quickly compared to traditional homemade pot pies, and it seems to temporarily satisfy that comfort food craving when it rages. It also makes enough to feed six hungry adults, so adjust as necessary.
Cheesy Chicken Pot Pie Orzo
(Base recipe: Jo Cooks)
1 tbsp butter
1 large onion, chopped
2 celery stalks, chopped
2 medium carrots, chopped
2 garlic cloves, chopped
6 chicken thighs, boneless, skinless, and cut into bite size pieces
Salt and pepper to taste
1 tbsp all purpose flour
1/2 cup white wine
4 cups chicken broth
1/2 tsp dried thyme
1/2 tsp dried sage
12 oz orzo, uncooked
1 cup frozen peas
1 tsp fresh rosemary, chopped
1/2 cup white cheddar or Parmesan, grated
1 tbsp fresh parsley, chopped
In a large saucepan or Dutch oven melt the butter over medium heat.
Add the onions, celery, carrots, and garlic to the pot; cook for about 5 minutes or until the vegetables soften.
Add the chicken thighs to the pot and season everything with salt and pepper. Cook for another 5 to 7 minutes or until the chicken is no longer pink.
Sprinkle the flour over the chicken and vegetables and stir. Cook for a minute or two, then add the white wine. Simmer for another minute or two to cook off the alcohol. The mixture will thicken.
Add chicken broth, orzo, thyme, and sage. Stir everything together and adjust for seasoning as necessary with salt and pepper.
Bring to a gentle boil, then turn the heat down to medium low. Simmer for 15 minutes, stirring occasionally.
Add the frozen peas and the rosemary. Stir everything together and continue simmering until the pasta is cooked to your liking (up to 10 additional minutes).
Gently stir in cheese, garnish with fresh parsley, and serve.