Creamy Chicken Pot Pie with Orzo
A comforting twist on the classic chicken pot pie featuring creamy sauce and orzo pasta, ready in under an hour.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for convenience.
- 1 cup orzo pasta Cook according to package instructions.
- 1 cup chicken broth Low-sodium recommended.
- 1 cup heavy cream Substitute with half-and-half for a lighter version.
- 1 cup frozen mixed vegetables (carrots, peas, corn) Feel free to substitute with fresh vegetables.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Crust Ingredients
- 1 pre-made pie crust Allow to sit at room temperature for easier handling.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large pot, cook the orzo according to package instructions (approximately 8-10 minutes). Drain and set aside.
- In the same pot, melt a tablespoon of butter over medium heat. Sauté the chopped onion and minced garlic for about 5-7 minutes until translucent.
- Add the frozen mixed vegetables and cook for an additional 2-3 minutes until they begin to soften.
- Stir in the shredded chicken, dried thyme, chicken broth, and heavy cream. Season with salt and pepper, and let simmer for about 5 minutes until thickened.
- Gently fold in the cooked orzo.
- Pour the creamy chicken mixture into the pie crust. Cover with a second layer of pie crust, sealing the edges and cutting slits in the top for steam to escape.
Baking
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and filling is bubbling.
- Let the pot pie cool for a few minutes before serving.
Notes
Best served hot; pair with a light side salad or crusty bread. Leftovers can be stored in an airtight container for up to 3 days.