Easy Creamy Chicken Pot Pie Recipe

Introduction

This easy creamy chicken pot pie is a comforting one-dish meal perfect for any night of the week. With tender chicken, tender orzo pasta, and a rich, flavorful sauce, it’s a satisfying twist on the classic pot pie without the fuss of a crust.

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. 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 the peas and carrots mix. Mix well to coat everything evenly.
6. Step 6: Transfer the skillet to the oven and bake for about 20 minutes, until 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 flavor, add a splash of white wine or a teaspoon of Dijon mustard when whisking in the liquids.
• Substitute orzo with small pasta shapes like ditalini or pearl couscous if preferred.
• Add mushrooms or corn for additional texture and taste variations.
• If you don’t have an oven-safe skillet, transfer the mixture to a casserole dish before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet on the stove over low heat to prevent drying out. This dish does not freeze well due to the creamy sauce and pasta texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works wonderfully and saves time. Just shred the meat before adding it to the dish.

Is it possible to make this recipe dairy-free?

Yes, substitute the milk and heavy cream with unsweetened plant-based milks like almond or oat milk, and use a dairy-free butter alternative. The texture may be slightly different but still delicious.

Easy Creamy Chicken Pot Pie Recipe

Print Recipe

★★★★★

5 from 52 reviews

This Easy Creamy Chicken Pot Pie features tender shredded chicken, tender orzo pasta, and a medley of vegetables in a rich, creamy sauce. Baked to golden perfection in the oven, this comforting dish combines familiar pot pie flavors without the fuss of a traditional crust, making it perfect for a weeknight meal or cozy dinner.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Chicken and Pasta

• 2 cups cooked shredded chicken
• 1 ½ cups orzo pasta

Vegetables

• 1 cup frozen peas and carrots mix
• ½ cup diced celery
• ½ cup diced onion

Sauce

• 2 cups low-sodium chicken broth
• 1 cup milk
• ½ cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Seasonings and Garnish

• 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 your dish.
2. Cook Orzo: Bring a pot of salted boiling water to a boil and cook the orzo pasta for 6–7 minutes until it is slightly undercooked (al dente). Drain well and set aside.
3. Sauté Vegetables: In an oven-safe skillet or casserole dish, melt the butter over medium heat. Add the diced onion and celery and sauté for 3–4 minutes until the vegetables are softened and fragrant.
4. Make Sauce: Sprinkle the flour evenly over the sautéed vegetables and cook for about 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth, milk, and heavy cream, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer, allowing the sauce to thicken.
5. Season and Combine: Stir in the garlic powder, dried thyme, salt, and pepper to taste. Add the shredded chicken, cooked orzo, and frozen peas and carrots to the sauce. Mix well to combine and evenly coat all ingredients.
6. Bake: Transfer the skillet or casserole dish to the preheated oven. Bake for approximately 20 minutes until the mixture is bubbly and the top has developed a golden color.
7. Garnish and Serve: Remove the dish from the oven and sprinkle chopped fresh parsley on top if desired. Serve warm and enjoy your creamy, comforting chicken pot pie.

Notes

• You can use rotisserie chicken for a quick shortcut in this recipe.
• If you prefer a thicker sauce, increase the flour by 1 tablespoon or reduce the liquid slightly.
• Substitute heavy cream with half-and-half for a lighter version.
• Feel free to add other vegetables like mushrooms or corn for extra flavor and texture.
• This recipe can be made ahead of time and refrigerated before baking; increase bake time slightly if baking straight from the fridge.

Keywords: chicken pot pie, creamy chicken recipe, orzo chicken pot pie, easy pot pie, baked chicken casserole