If you’re on the hunt for a comforting, wholesome meal that feels like a warm hug, then this Creamy Chicken and Orzo Pot Pie Recipe is exactly what you need. It brings together tender shredded chicken, silky orzo pasta, and a luscious creamy sauce packed with gentle herbs and veggies, all baked until beautifully golden. This cozy dish is perfect for weeknight dinners when you want something that is straightforward but feels special and indulgent. Every bite is a perfect balance of creamy, savory, and just the right hint of herbaceous goodness that will have you smiling from the very first forkful.
Ingredients You’ll Need
Let’s talk about these ingredients because they’re not only simple but each one is essential in crafting those wonderful textures and rich flavors that make this pot pie unforgettable. From the creamy dairy components to the freshness of veggies and herbs, every element plays a starring role.
- 2 cups cooked shredded chicken: Provides hearty protein and tender strands that soak up the sauce beautifully.
- 1 ½ cups orzo pasta: Adds a unique comforting bite with its small, rice-shaped texture.
- 2 cups low-sodium chicken broth: Infuses the dish with a savory depth without overpowering.
- 1 cup milk: Brings creaminess and smoothness to the sauce’s base.
- ½ cup heavy cream: Elevates the richness and luscious mouthfeel, making it truly indulgent.
- 2 tablespoons butter: Adds a silky richness and helps to soften the veggies for a well-rounded base.
- 2 tablespoons all-purpose flour: Thickens the filling into the perfect creamy consistency without being gluey.
- 1 cup frozen peas and carrots mix: Brings a pop of color and subtle sweetness to balance the savory sauce.
- ½ cup diced celery: Offers an aromatic crunch that complements the softness of the orzo and chicken.
- ½ cup diced onion: Provides a mild sweetness and depth of flavor once softened.
- 1 teaspoon garlic powder: Adds a gentle garlicky warmth that rounds out the dish.
- ½ teaspoon dried thyme: Brings earthy, herbal notes that meld beautifully in creamy dishes.
- Salt and pepper to taste: Essential for seasoning and enhancing every flavor.
- 2 tablespoons chopped fresh parsley (optional, for garnish): Adds a fresh burst of color and a bright finish.
How to Make Creamy Chicken and Orzo Pot Pie Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). This ensures the heat is just right for baking the pot pie to a golden, bubbly perfection. Having your oven ready early is key to a seamless cooking process.
Step 2: Cook the Orzo
Bring a pot of salted water to a boil and cook the orzo for 6 to 7 minutes, until it’s just barely undercooked. This is so the pasta finishes cooking perfectly during the bake without becoming mushy. Drain and set it aside for later.
Step 3: Sauté the Veggies
In an oven-safe skillet or casserole dish, melt the butter over medium heat. Add the diced onion and celery, and sauté them for about 3 to 4 minutes until they’re tender and fragrant. This builds a flavorful foundation for your creamy filling.
Step 4: Create the Creamy Sauce
Sprinkle the flour evenly over the softened veggies, cooking it for 1 minute while stirring, which helps eliminate any raw flour taste. Slowly whisk in the chicken broth, milk, and heavy cream, bringing it all to a gentle simmer until it thickens into a smooth sauce. This step is where the magic of creamy goodness happens.
Step 5: Combine Flavors
Season the sauce with garlic powder, dried thyme, salt, and pepper to taste. Then stir in the shredded chicken, cooked orzo, and frozen peas and carrots, mixing everything until the filling is evenly coated and absolutely mouthwatering.
Step 6: Bake to Perfection
Transfer your skillet or casserole dish to the oven and bake for about 20 minutes. What you’re aiming for is a bubbly filling with a slight golden hue on top, signaling this Creamy Chicken and Orzo Pot Pie Recipe is ready to wow.
Step 7: Garnish and Serve
Once baked, carefully remove the dish from the oven and sprinkle chopped fresh parsley over the top if you like. The parsley adds a bright lift that balances the creamy richness. Serve this dish warm and enjoy every comforting bite!
How to Serve Creamy Chicken and Orzo Pot Pie Recipe
Garnishes
A simple handful of fresh parsley is perfect to add a splash of green and a fresh, mild herbaceous note. If you want to get a bit fancier, a light grating of Parmesan cheese or a drizzle of high-quality olive oil can also enhance the dish beautifully.
Side Dishes
Because this pot pie is rich and hearty, pairing it with crisp, refreshing sides works well. Consider a crisp garden salad with a lemon vinaigrette or steamed green beans with a squeeze of lemon. The acidity and crunch help balance the creamy, smooth textures.
Creative Ways to Present
While this recipe shines straight from the skillet or casserole, you can get creative by serving it in individual ramekins for a charming single-serving presentation. Mini pot pies covered with puff pastry also make delightful crowd-pleasers for gatherings.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers to room temperature before transferring to an airtight container. Stored in the refrigerator, this pot pie will keep delicious for up to 3 days. The flavors actually settle nicely overnight, making it a great make-ahead meal.
Freezing
This Creamy Chicken and Orzo Pot Pie Recipe freezes well. Store cooled portions in freezer-safe containers or bags for up to 2 months. Just be sure to thaw completely in the fridge overnight before reheating to preserve the creamy texture.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat or in the oven at 350°F (175°C) until warmed through. Stir occasionally to maintain creaminess, and cover loosely to prevent drying out. Avoid the microwave if possible to keep the sauce silky.
FAQs
Can I use other types of pasta instead of orzo?
Absolutely! While orzo lends a unique texture, small pasta shapes like acini di pepe or small elbow macaroni can also work. Just make sure to adjust cooking times so they don’t overcook during baking.
Is this recipe gluten-free?
The recipe as written contains all-purpose flour and traditional orzo pasta, so it isn’t gluten-free. However, you can substitute the flour with a gluten-free blend and use gluten-free orzo or rice pasta alternatives.
Can I use leftover chicken for this recipe?
Yes! Leftover roasted or poached chicken works wonderfully here. It’s a great way to repurpose cooked chicken while making a satisfying new meal.
What can I substitute for heavy cream if I don’t have it?
You can use half-and-half or whole milk in place of heavy cream, but the sauce will be a bit less rich and thick. For a dairy-free option, coconut cream is a suitable alternative with a slightly different flavor.
Can I make this recipe vegetarian?
To make a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken. Add extra vegetables like mushrooms, zucchini, or beans for heartiness and texture.
Final Thoughts
This Creamy Chicken and Orzo Pot Pie Recipe is truly a gem for busy nights when you want homey comfort without complicated prep. Its blend of tender chicken, creamy sauce, and delicate orzo pasta creates a dish everyone will love. I can’t encourage you enough to give it a try and discover just how delightful weeknight dinners can be when they’re this cozy and delicious.
Print
Creamy Chicken and Orzo Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Easy Creamy Chicken Pot Pie is a comforting and flavorful dish perfect for cozy weeknight dinners. Featuring tender shredded chicken, tender orzo pasta, and a creamy sauce loaded with peas, carrots, and aromatic herbs, all baked to golden bubbly perfection in one skillet or casserole dish. A simple yet satisfying meal that blends classic pot pie flavors without the fuss of pie crust.
Ingredients
Proteins and Pasta
- 2 cups cooked shredded chicken
- 1 ½ cups orzo pasta
Liquids and Dairy
- 2 cups low-sodium chicken broth
- 1 cup milk
- ½ cup heavy cream
- 2 tablespoons butter
Vegetables and Aromatics
- 1 cup frozen peas and carrots mix
- ½ cup diced celery
- ½ cup diced onion
Seasonings and Garnish
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 2 tablespoons all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie later.
- Cook Orzo: In salted boiling water, cook the orzo pasta for 6 to 7 minutes until it is slightly undercooked. Drain the orzo and set it aside for combining later.
- Sauté Aromatics: In an oven-safe skillet or casserole dish, melt the butter over medium heat. Add the diced onion and celery, sautéing them for 3 to 4 minutes until they soften and become fragrant.
- Create Sauce Base: Sprinkle the flour over the softened vegetables and cook for 1 minute to eliminate the raw flour taste. Gradually whisk in the chicken broth, milk, and heavy cream. Bring the mixture to a gentle simmer and cook until the sauce thickens sufficiently.
- Season and Combine: Season the creamy sauce with garlic powder, dried thyme, salt, and pepper to taste. Stir in the cooked shredded chicken, cooked orzo, and frozen peas and carrots. Mix well to coat all ingredients evenly with the sauce.
- Bake the Pot Pie: Transfer the skillet to the preheated oven and bake for approximately 20 minutes, or until the mixture is bubbly around the edges and the top turns golden brown.
- Garnish and Serve: Remove the pot pie from the oven, sprinkle with fresh chopped parsley if desired, and serve warm for a comforting dinner.
Notes
- For a crispier top, you can sprinkle some breadcrumbs or shredded cheese before baking.
- Use low-sodium chicken broth to control the salt level in the dish.
- If you don’t have orzo, small pasta shapes like ditalini or small elbow macaroni can be substituted.
- Leftovers taste great reheated and can be stored in the refrigerator for up to 3 days.
- For added veggies, consider stirring in mushrooms or corn along with the peas and carrots.
