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Creamy Chicken Pot Pie Orzo

Creamy Chicken Pot Pie Orzo for Cozy Family Dinners

Creamy Chicken Pot Pie Orzo is a delightful twist on a classic comfort food, featuring tender chicken, vibrant veggies, and a creamy sauce under a golden crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 pound Chicken Breasts Cut into bite-sized pieces; can substitute with turkey or pork.
  • 1 medium Onion Can substitute with leeks for a milder flavor.
  • 3 cloves Garlic Fresh minced garlic is recommended.
  • 2 medium Carrots Can substitute with parsnips.
  • 2 stalks Celery Can be omitted if not liked.
  • 1 cup Frozen Peas Can substitute with corn.
For the Sauce
  • 2 tablespoons All-Purpose Flour Can substitute with gluten-free flour.
  • 2 cups Chicken Broth Can use vegetable broth for a vegetarian option.
  • 1 cup Milk Can substitute with non-dairy milk.
  • 1 teaspoon Dried Thyme Fresh herbs can be used if available.
  • 1 teaspoon Dried Rosemary Fresh herbs can be used if available.
For the Pasta & Crust
  • 1 cup Orzo Pasta Can swap with any small pasta.
  • 1 package Puff Pastry Alternatively, use pie crust or skip it for a casserole version.
  • 1 large Egg For egg wash; can be skipped for a vegan version.
For Garnish
  • 2 tablespoons Fresh Parsley Can be substituted with chives.

Equipment

  • Skillet
  • Oven-proof dish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a skillet, heat olive oil over medium-high heat. Add chicken, season with salt and pepper, and cook for 5-6 minutes until golden brown. Remove from pan and set aside.
  3. Sauté onion and garlic in the same skillet for 3 minutes until translucent and fragrant.
  4. Add diced carrots and chopped celery, cooking for about 5 minutes until they soften slightly.
  5. Return the chicken to the skillet and add frozen peas. Sprinkle flour over the mixture, stirring to coat evenly, and cook for an additional minute.
  6. Gradually pour in chicken broth and milk, stirring continuously until it simmers and thickens for about 5 minutes.
  7. Stir in orzo, thyme, and rosemary, cooking for 8-10 minutes until orzo is tender and creamy.
  8. Transfer the mixture to an oven-proof dish and cover it with puff pastry. Seal the edges.
  9. Brush the pastry with beaten egg and bake for 15-20 minutes, until puffed and golden brown.
  10. Allow to cool for 5 minutes before serving and garnish with fresh parsley.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 850IUVitamin C: 15mgCalcium: 120mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. This dish reheats wonderfully for future quick dinners.

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