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
Scale
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.
