Easy Creamy Chicken Pot Pie Recipe You’ll Crave Again and Again Recipe
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4.9 from 8 reviews
This Easy Creamy Chicken Pot Pie recipe combines tender shredded chicken, orzo pasta, and a medley of vegetables in a rich, creamy sauce. Baked to golden perfection, it’s a comforting and hearty dish perfect for any night of the week.
Total Time:45 minutes
Yield:4 servings
Ingredients
Main Ingredients
2 cups cooked shredded chicken
1 ½ cups orzo pasta
2 cups low-sodium chicken broth
1 cup milk
½ cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup frozen peas and carrots mix
½ cup diced celery
½ cup diced onion
1 teaspoon garlic powder
½ teaspoon dried thyme
Salt and pepper to taste
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
Cook Orzo: Boil salted water and cook the orzo pasta for 7 minutes until slightly undercooked. Drain and set aside to prevent overcooking in the oven.
Sauté Vegetables: In an oven-safe skillet or casserole dish, melt the butter over medium heat. Add diced onion and celery, sautéing for 3 to 4 minutes until softened.
Create Roux and Sauce: Sprinkle the flour over the sautéed vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth, milk, and heavy cream. Bring the mixture to a simmer and allow 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 peas and carrots mix, ensuring everything is evenly coated with the sauce.
Bake: Transfer the skillet or casserole dish to the preheated oven and bake for 20 minutes until the top is bubbly and golden brown.
Garnish and Serve: Remove from oven, sprinkle chopped fresh parsley over the top if desired, and serve warm for a comforting meal.
Notes
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch (adjust quantity accordingly).
Use rotisserie chicken or leftover cooked chicken to save time on shredding.
Ensure the orzo is slightly undercooked before baking to avoid mushiness.
Fresh parsley adds a nice fresh flavor and color but can be omitted if unavailable.
You can swap peas and carrots with other vegetables like green beans or corn for variety.
To make it richer, add a bit more heavy cream or a handful of shredded cheese before baking.
