Description
A rich and comforting creamy chicken pot pie with tender chicken, orzo pasta, and sautéed vegetables enveloped in a velvety sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 ½ cups orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup milk
- ½ cup 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
- Preheat your oven to 375°F (190°C).
- In a large pot, bring salted water to a boil, then cook orzo for 6–7 minutes until slightly undercooked. Drain and set aside.
- In an oven-safe skillet or casserole dish, melt butter over medium heat. Add the diced onion and celery, and sauté for about 3–4 minutes until softened.
- Sprinkle flour over the sautéed vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth, milk, and heavy cream. Bring this mixture to a simmer and allow it to thicken.
- Stir in the garlic powder, dried thyme, salt, and pepper. Add the shredded chicken, cooked orzo, and the frozen peas and carrots, mixing everything together until well coated.
- Transfer the skillet to the oven. Bake for about 20 minutes, or until the top is bubbly and golden brown.
- Remove from the oven, sprinkle fresh parsley on top, and serve warm.
Notes
You can prepare the filling a day in advance and store in the refrigerator. This dish freezes beautifully for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg