Creamy Chicken Pot Pie with Orzo Pasta Recipe

Introduction

This easy creamy chicken pot pie combines tender shredded chicken, tender orzo pasta, and a rich, flavorful sauce for a comforting meal you’ll want to make again and again. With simple ingredients and straightforward steps, it’s perfect for a satisfying family dinner.

Ingredients

• 2 cups (about 300g) cooked shredded chicken (rotisserie chicken works well)
• 1 ½ cups (250g) orzo pasta
• 2 cups (480ml) low-sodium chicken broth
• 1 cup (240ml) milk
• ½ cup (120ml) 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

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Cook the orzo in salted boiling water for 6–7 minutes until slightly undercooked. Drain and set aside.
3. Step 3: In an oven-safe skillet or casserole dish, melt butter over medium heat. Sauté diced onion and celery for 3–4 minutes until softened.
4. Step 4: Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to form a roux.
5. Step 5: Gradually whisk in chicken broth, milk, and heavy cream. Bring the mixture to a simmer and let it thicken.
6. Step 6: Season the sauce with garlic powder, dried thyme, salt, and pepper. Stir in shredded chicken, cooked orzo, and frozen peas and carrots. Mix well to coat everything evenly.
7. Step 7: Transfer the skillet or casserole dish to the preheated oven and bake for about 20 minutes, until the filling is bubbly and the top is golden.
8. Step 8: Remove from the oven, garnish with chopped fresh parsley if using, and serve warm.

Tips & Variations

• Use rotisserie chicken to save time and add extra flavor.
• Swap orzo for rice or small pasta shapes if preferred.
• Add a dash of paprika or cayenne for a subtle spicy kick.
• For a lighter version, substitute heavy cream with extra milk or a lower-fat alternative.
• Incorporate other veggies like mushrooms or green beans for added texture and nutrition.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through. Adding a splash of milk before reheating can help maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the filling in advance and refrigerate it for up to 24 hours before baking. Be sure to cover it tightly and bake just before serving.

Is it possible to freeze the leftovers?

This dish can be frozen, but the texture of the cream sauce and vegetables may change slightly. Freeze in a suitable container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Creamy Chicken Pot Pie with Orzo Pasta Recipe

Print Recipe

★★★★★

5 from 120 reviews

This Easy Creamy Chicken Pot Pie recipe combines tender shredded chicken, tender orzo pasta, and a medley of vegetables in a luscious, creamy sauce. Baked to golden perfection in the oven, this comforting dish offers a satisfying meal that’s perfect for family dinners, featuring simple ingredients that create rich, indulgent flavors everyone will crave again and again.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 generous portions 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein and Pasta

• 2 cups (about 300g) cooked shredded chicken (rotisserie chicken works well)
• 1 ½ cups (250g) orzo pasta

Liquids and Dairy

• 2 cups (480ml) low-sodium chicken broth
• 1 cup (240ml) milk
• ½ cup (120ml) heavy cream
• 2 tablespoons butter

Vegetables

• 1 cup frozen peas and carrots mix
• ½ cup diced celery
• ½ cup diced onion

Seasonings

• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• Salt and pepper to taste

Garnish

• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the pot pie filling later.
2. Cook Orzo: Boil salted water and cook the orzo pasta for 6–7 minutes until it’s slightly undercooked, then drain and set aside. This prevents overcooking during baking.
3. Sauté Vegetables: In an oven-safe skillet or casserole dish, melt the butter over medium heat. Add diced onion and celery, cooking for 3–4 minutes until softened and fragrant.
4. Create Roux and Sauce: Sprinkle the all-purpose flour over the softened vegetables and cook for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth, milk, and heavy cream. Bring this mixture to a simmer and allow it to thicken into a creamy sauce.
5. Season and Combine: Add garlic powder, dried thyme, salt, and pepper to taste, stirring well. Mix in the shredded chicken, cooked orzo, and frozen peas and carrots, ensuring everything is evenly coated in the creamy sauce.
6. Bake: Place the skillet or casserole dish into the preheated oven. Bake for about 20 minutes until the filling is bubbly and the top is golden brown.
7. Garnish and Serve: Remove from the oven, sprinkle chopped fresh parsley on top for a fresh touch, and serve warm for a comforting meal.

Notes

• You can substitute the orzo with other small pasta shapes if preferred, just adjust cooking times accordingly.
• Using rotisserie chicken saves time and adds great flavor, but leftover roasted chicken works just as well.
• If you prefer a thicker filling, increase the flour by 1 tablespoon or reduce the liquid slightly.
• For a lighter version, substitute heavy cream with additional milk or a half-and-half mixture.
• This dish can be made ahead and reheated in the oven, adding a few minutes if chilled.

Keywords: chicken pot pie, creamy chicken dish, easy chicken recipes, baked chicken pot pie, comfort food, one-dish meal