Description
A comforting creamy chicken pot pie with orzo pasta, perfect for chilly evenings.
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, for garnish)
Instructions
- Prepare the orzo by boiling salted water and cooking orzo for 6-7 minutes. Drain and set aside.
- Sauté the diced onion and celery in butter for 3-4 minutes. Sprinkle flour and cook for another minute.
- Whisk in chicken broth, milk, and heavy cream, then simmer and add garlic powder, thyme, salt, and pepper.
- Stir in shredded chicken, cooked orzo, and frozen veggies, mixing well.
- Transfer to preheated oven and bake for 20 minutes until bubbly and golden. Garnish with parsley before serving.
Notes
Feel free to use whole wheat or gluten-free pasta as a substitute. Leftover rotisserie chicken works great!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
Keywords: chicken pot pie, creamy chicken, comfort food, cozy recipes, weeknight dinners