Chicken Pot Pie Orzo
This chicken pot pie orzo is a creamy, cozy one-skillet dinner made with tender chicken and orzo. Made gluten free and dairy free!
Servings: 6 servings
Calories: 322kcal
Ingredients
- 1 tablespoon olive oil
- 1 ½ lb chicken breast
- ½ teaspoon sea salt divided
- ½ teaspoon black pepper divided
- 1 onion diced
- 2 cloves garlic minced
- 3 carrots cut into half moons
- 3 stalks celery diced
- ½ cup white wine or more broth
- 1 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon paprika
- 1 tablespoon arrowroot starch or flour
- 1 cup orzo dry, use gluten free if needed
- 3 cups chicken broth low sodium
- ¼ cup coconut milk or cream
- ½ cup peas frozen
- ½ cup corn
- Parmesan cheese optional, for garnish
Instructions
- Heat a large skillet over medium heat with the olive oil. Once the oil starts to shimmer add the chicken breast. Sprinkle ½ teaspoon each of the salt and pepper over top of the chicken breast. Flip the chicken over after 4 - 6 minutes, depending on thickness. Cook until the chicken is cooked through. Transfer to a plate and set aside.1 tablespoon olive oil, 1 ½ lb chicken breast, ½ teaspoon sea salt, ½ teaspoon black pepper
- To the same skillet, add the onions and garlic and saute until translucent and fragrant. Then add the carrots and celery and mix. Cook until tender.1 onion, 2 cloves garlic, 3 carrots, 3 stalks celery
- Deglaze the pan with the white wine. Allow it to simmer until it’s reduced by half.½ cup white wine
- Sprinkle the oregano, thyme, paprika, arrowroot starch, and remaining ½ teaspoon of salt and pepper over the vegetables and mix to distribute.1 teaspoon oregano, ½ teaspoon thyme, ½ teaspoon paprika, 1 tablespoon arrowroot starch
- Add the orzo to the skillet along with the chicken broth. Stir occasionally to prevent the orzo from sticking to the bottom of the skillet until the orzo is tender. While the orzo is cooking, cut the chicken breasts into bite sized pieces.1 cup orzo, 3 cups chicken broth
- Stir the coconut milk into the orzo followed by the peas, corn, and chicken pieces. Mix well.¼ cup coconut milk, ½ cup peas, ½ cup corn
- Scoop the mixture into individual bowls, garnish with optional parmesan cheese, and enjoy!Parmesan cheese
Nutrition
Calories: 322kcal | Carbohydrates: 30g | Protein: 30g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 789mg | Potassium: 721mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5288IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 2mg