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. Featuring a comforting blend of flavors and a quick preparation, it’s an ideal dinner that’s hearty yet simple to make.
Total Time:42 minutes
Yield:4 servings
Ingredients
Chicken 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
Sauce
2 cups low-sodium chicken broth
1 cup milk
½ cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
½ teaspoon dried thyme
Salt and pepper to taste
Garnish
2 tablespoons chopped fresh parsley (optional)
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 and cook the orzo pasta for 7 minutes until slightly undercooked, then drain and set aside to prevent overcooking during baking.
Sauté vegetables: In an oven-safe skillet or casserole dish, melt butter over medium heat. Add diced onion and celery, cooking for 3 to 4 minutes until softened and fragrant.
Make the sauce: Sprinkle flour over the sautéed vegetables and cook for 1 minute to eliminate the raw flour taste. Gradually whisk in the chicken broth, milk, and heavy cream, bringing the mixture to a simmer until it thickens into a creamy sauce.
Season and combine: Stir in garlic powder, dried thyme, salt, and pepper to taste. Add shredded chicken, cooked orzo, and the frozen peas and carrots mix. Mix well to evenly coat all ingredients with the creamy sauce.
Bake the pot pie: Transfer the skillet to the preheated oven and bake for 20 minutes until the mixture is bubbly and the top is golden brown.
Serve: Remove from oven, garnish with chopped fresh parsley if using, and serve warm for a comforting meal.
Notes
Use an oven-safe skillet or transfer the mixture to a casserole dish to ensure safe baking in the oven.
For a thicker sauce, cook the flour and butter mixture a little longer before adding liquids, or use slightly less broth.
Substitute frozen mixed vegetables with fresh vegetables if desired, but adjust cooking times accordingly.
To reduce calories and fat, substitute heavy cream with whole milk or a lower fat milk alternative.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
