Description
This Easy Creamy Chicken Pot Pie is a comforting and hearty dinner perfect for cozy weeknights. Featuring tender shredded chicken, tender orzo pasta, and a creamy vegetable sauce, baked to golden perfection in the oven, this dish combines classic pot pie flavors with a simple, quick preparation.
Ingredients
Scale
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
Liquids and Dairy
- 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
Garnish
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the creamy chicken pot pie.
- Cook Orzo: Bring a pot of salted water to a boil and cook the orzo pasta for 6–7 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 the diced onion and celery, sautéing for 3–4 minutes until softened and fragrant.
- Make Sauce: Sprinkle the flour over the sautéed vegetables and cook for about 1 minute to create a roux. Gradually whisk in the chicken broth, milk, and heavy cream. Continue stirring and bring the mixture to a simmer, allowing it to thicken into a creamy sauce.
- Season and Combine: Add the garlic powder, dried thyme, salt, and pepper to the sauce. Stir in the shredded chicken, cooked orzo, and frozen peas and carrots. Mix thoroughly to ensure all ingredients are coated evenly with the sauce.
- Bake: Transfer the skillet to the preheated oven and bake for approximately 20 minutes, or until the filling is bubbly and the top begins to turn golden brown.
- Serve: Remove from the oven, garnish with fresh chopped parsley if desired, and serve warm for a comforting meal.
Notes
- Using cooked shredded chicken saves time and adds convenience.
- Cooking orzo until slightly underdone prevents it from becoming mushy after baking.
- Frozen peas and carrots add color and nutrition without additional prep.
- Adjust seasoning with salt and pepper according to taste.
- Fresh parsley adds a nice fresh flavor and a pop of color but can be omitted.
- This recipe can be made ahead and refrigerated before baking for convenience.
