1. Bring a pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and set aside.

2. In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes.

3. Add the minced garlic and sliced mushrooms. Sauté until the mushrooms soften and their liquid evaporates, about 5 minutes.

4. Stir in the diced carrots and cook for another 3 minutes until slightly softened.

5. Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes to eliminate raw flour taste.

6. Slowly whisk in the chicken broth and milk, stirring constantly to prevent lumps. Simmer for 5 minutes until the sauce thickens.

7. Add the cooked chicken, frozen peas, dried thyme, and parsley. Stir to combine and heat through.

8. Fold in the cooked orzo and mix until everything is well incorporated.

9. Season with salt and pepper to taste.

10. Let cook for an additional 2–3 minutes, then remove from heat. Garnish with extra parsley if desired and serve warm.