Description
This Orzo Chicken Pot Pie is a creamy baked comfort dish made with tender shredded chicken, hearty vegetables, and orzo pasta. It delivers classic pot pie flavor without a crust and works perfectly for cozy family dinners, meal prep, or cold-weather comfort meals.
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)
Instructions
- Preheat oven to 375°F (190°C).
- Cook orzo in salted boiling water for 6–7 minutes until slightly undercooked, then drain.
- Melt butter in an oven-safe skillet over medium heat and sauté onion and celery until softened.
- Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth, milk, and heavy cream until smooth and thickened.
- Season with garlic powder, thyme, salt, and pepper.
- Stir in shredded chicken, cooked orzo, and peas and carrots until evenly coated.
- Bake uncovered for 20 minutes until bubbly and lightly golden on top.
- Remove from oven, garnish with parsley, and serve warm.
Notes
- Use rotisserie chicken for convenience and extra flavor.
- Slightly undercook the orzo to prevent it from becoming mushy after baking.
- If the sauce thickens too much, add a splash of milk before baking.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg