Easy Creamy Chicken Pot Pie Recipe

Introduction

This easy creamy chicken pot pie is a comforting and satisfying dish that combines tender chicken, tender orzo pasta, and flavorful vegetables in a rich, creamy sauce. Perfect for a cozy dinner, it bakes to a golden, bubbly finish that’s sure to please the whole family.

Ingredients

• 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

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Cook the orzo in salted boiling water for 6–7 minutes until slightly undercooked. Drain and set aside.
3. Step 3: In an oven-safe skillet or casserole dish, melt the butter over medium heat. Sauté the diced onion and celery for 3–4 minutes until softened.
4. Step 4: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth, milk, and heavy cream. Bring the mixture to a simmer and let it thicken.
5. Step 5: Season with garlic powder, dried thyme, salt, and pepper. Stir in the shredded chicken, cooked orzo, and frozen peas and carrots. Mix well to combine evenly.
6. Step 6: Transfer the skillet to the oven and bake for about 20 minutes, until the mixture is bubbly and golden on top.
7. Step 7: Remove from the oven, garnish with fresh parsley if desired, and serve warm.

Tips & Variations

• For extra richness, add a handful of shredded cheese to the filling before baking.
• Use leftover cooked chicken or rotisserie chicken to save time.
• Swap orzo for rice or small pasta shapes if preferred.
• Feel free to add other vegetables like mushrooms or corn for variety.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This dish can also be frozen in a suitable container for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like ditalini, small shells, or even rice can be used instead of orzo. Adjust cooking times as needed for the pasta you choose.

Is there a way to make this dairy-free?

To make a dairy-free version, substitute the butter with a plant-based alternative, use almond or oat milk instead of regular milk, and choose a dairy-free cream or coconut cream. The texture will be slightly different but still delicious.

Easy Creamy Chicken Pot Pie Recipe

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★★★★★

4.7 from 133 reviews

This Easy Creamy Chicken Pot Pie is a comforting and hearty dish combining tender shredded chicken, creamy sauce, and orzo pasta with vegetables, baked to golden perfection. It’s a simple, one-pan meal perfect for weeknights.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 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

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
2. Cook Orzo: Boil salted water and cook the orzo pasta for 6–7 minutes until slightly undercooked. Drain and set aside to incorporate into the filling later.
3. Sauté Vegetables: In an oven-safe skillet or casserole dish, melt butter over medium heat. Add diced onion and celery, cooking for 3–4 minutes until softened and fragrant.
4. Make Sauce: Sprinkle flour over the softened vegetables and cook for one minute to remove the raw flour taste. Gradually whisk in chicken broth, milk, and heavy cream, stirring continuously until the mixture simmers and thickens into a creamy sauce.
5. Season and Combine: Add garlic powder, dried thyme, salt, and pepper to taste. Stir in the shredded chicken, cooked orzo, and peas and carrots mix, ensuring everything is well coated with the sauce.
6. Bake: Place the skillet or casserole dish in the preheated oven. Bake for about 20 minutes or until the mixture is bubbly and the top turns golden.
7. Garnish and Serve: Remove from the oven, sprinkle with chopped fresh parsley if desired, and serve warm for a delicious comforting meal.

Notes

• You can substitute frozen peas and carrots with fresh vegetables if preferred; just ensure they are sautéed or steamed before combining.
• For a lower-fat version, use reduced-fat milk and omit heavy cream, but note this might affect creaminess.
• If you prefer a thicker sauce, slightly increase the flour to 3 tablespoons.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: chicken pot pie, creamy chicken recipe, easy chicken dinner, orzo chicken bake, comfort food, baked chicken casserole