Creamy Chicken Pot Pie Orzo

Instructions

1. 1

   Finely dice the onion and celery. Cut the carrots into thin half-moons, about 3 mm thick. Crush the dried rosemary between your fingers.

2. 2

   Melt the butter in a deep, approximately 28 cm-wide, 4-litre sauté pan over medium heat. Add the onion, carrot and celery and cook for 7–8 minutes, stirring occasionally, until beginning to soften. Meanwhile, measure the remaining ingredients and cut the chicken breast into 2 cm pieces.

3. 3

   Stir the garlic powder, thyme, rosemary, paprika, pepper and salt into the vegetables for 30 seconds. Sprinkle in the flour and cook, stirring, for 1 minute.

4. 4

   Add the dry orzo. Gradually stir in 900 ml of the chicken broth, scraping the bottom of the pan to incorporate the flour. Bring to a gentle boil over medium-high heat, about 3 minutes.

5. 5

   Reduce the heat to medium-low and simmer uncovered for 10–12 minutes, stirring thoroughly every 1–2 minutes to prevent sticking, until the orzo is almost tender. The mixture will become thick.

6. 6

   Stir in the remaining 100 ml broth, the cream, chicken breast and frozen peas. Maintain a gentle simmer for 6–8 minutes, stirring frequently, until the pasta and vegetables are tender and the chicken breast and sauce reach 74°C/165°F on a food thermometer. Avoid a vigorous boil.

7. 7

   Remove from the heat and let stand for 2 minutes. Stir once more and divide between four bowls; the sauce should be creamy and spoonable rather than soupy.