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Creamy Chicken Pot Pie with Orzo

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A comforting and creamy chicken pot pie featuring tender shredded chicken and orzo pasta in a rich, savory sauce. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 3 cups cooked shredded chicken (rotisserie chicken recommended)
  • 1 cup orzo pasta
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth (homemade or low-sodium store-bought)
  • 1 cup whole milk or half-and-half (dairy-free milk like oat or cashew can be used)
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup frozen peas, thawed
  • 1 small yellow or white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cook orzo in salted boiling water for 7-8 minutes until al dente. Drain and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion, diced carrots, and diced celery. Cook for 5-6 minutes until tender.
  4. Add minced garlic and cook for 1 minute until fragrant.
  5. Push vegetables to the side or remove temporarily. Melt butter in the skillet, then stir in flour. Cook for 2 minutes, stirring constantly to avoid lumps.
  6. Slowly whisk in chicken broth and milk. Stir continuously until sauce thickens and becomes glossy, about 4-5 minutes. Season with thyme, salt, and pepper.
  7. Add shredded chicken, cooked orzo, sautéed vegetables, and thawed peas to the sauce. Stir gently to combine.
  8. Pour filling into an 8×8 inch oven-safe baking dish and spread evenly.
  9. Bake uncovered for 20-25 minutes until bubbling and golden around edges. Optionally, sprinkle shredded cheese or breadcrumbs on top before baking for a golden crust.
  10. Let cool for 5 minutes before serving.

Notes

For gluten-free, substitute all-purpose flour with gluten-free blend or cornstarch (use half the amount for cornstarch). Use rotisserie chicken for convenience and smoky flavor. Do not overcook orzo as it will continue cooking in the oven. Cook roux long enough to remove raw flour taste and whisk broth in gradually to avoid lumps. Optionally add white wine or lemon juice to sauce for brightness. Leftovers keep well refrigerated for 3 days and freeze up to 2 months unbaked.

Nutrition

Keywords: chicken pot pie, creamy chicken pot pie, orzo pasta, comfort food, easy dinner, family meal, creamy sauce, shredded chicken

Find it online: https://blixfood.com/creamy-chicken-pot-pie-with-orzo-recipe-easy-homemade-comfort-food/