Description
This Easy Creamy Chicken Pot Pie recipe is perfect for cozy weeknight dinners, featuring tender shredded chicken, creamy sauce, and tender orzo pasta baked to bubbly perfection in a wholesome, comforting dish.
Ingredients
Scale
Protein and Pasta
- 2 cups cooked shredded chicken
- 1 ½ cups orzo pasta
Vegetables
- 1 cup frozen peas and carrots mix
- ½ cup diced celery
- ½ cup diced onion
Dairy and Liquids
- 2 cups low-sodium chicken broth
- 1 cup milk
- ½ cup heavy cream
- 2 tablespoons butter
Thickening and Seasoning
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
- Cook the Orzo: Boil salted water, cook the orzo pasta for 6–7 minutes until slightly undercooked, then drain and set aside. This ensures it finishes cooking in the oven without becoming mushy.
- Sauté Vegetables: In an oven-safe skillet or casserole dish, melt butter over medium heat. Add the diced onion and celery, sautéing for 3–4 minutes until softened and fragrant.
- Make the Sauce: Sprinkle the flour over the vegetables and cook for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth, milk, and heavy cream. Bring the mixture to a simmer, allowing it to thicken into a creamy sauce.
- Season and Combine: Add garlic powder, dried thyme, salt, and pepper to taste. Stir in the shredded chicken, cooked orzo, and frozen peas and carrots. Mix everything thoroughly to combine and coat all ingredients evenly with the sauce.
- Bake: Transfer the skillet (or casserole dish, if used) to the preheated oven. Bake for about 20 minutes until the filling is bubbly and golden on top, indicating it’s heated through and slightly caramelized.
- Garnish and Serve: Remove from the oven and sprinkle with fresh chopped parsley for a pop of color and freshness. Serve warm for a comforting and hearty meal.
Notes
- Orzo should be cooked slightly less than usual since it will continue cooking during baking.
- Use an oven-safe skillet or casserole dish for easy stovetop to oven transition.
- Feel free to substitute frozen mixed vegetables with fresh ones if preferred.
- Adjust seasoning with salt and pepper according to taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
