Go Back
–+ servings

Creamy Chicken Pot Pie Orzo

A delightful twist on the classic comfort food, blending rich flavors and textures into one delicious dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons olive oil Use high-quality olive oil for sautéing to enhance flavor.
  • 1 lb boneless, skinless chicken breasts Cut into bite-sized pieces for even cooking.
  • to taste salt and pepper Season generously to bring out the flavors.
  • 1 onion Diced finely to add sweetness and depth.
  • 2 cloves garlic Minced for aromatic goodness.
  • 1 cup carrots Diced to add sweetness and color.
  • 1 cup celery Diced to provide crunch and freshness.
  • 1 cup frozen peas Added at the end for a pop of color and texture.
  • 1/4 cup all-purpose flour Used as a thickening agent in the creamy sauce.
  • 4 cups chicken broth The base of your pot pie filling; use low-sodium if desired.
  • 1 cup milk Adds creaminess to the sauce.
  • 1 cup orzo pasta The star ingredient that gives this dish its unique twist.
  • 1 teaspoon dried thyme A classic herb that pairs well with chicken.
  • 1 teaspoon dried rosemary Adds an earthy flavor profile.
  • 1 sheet puff pastry Thawed; provides a flaky crust that wraps everything together beautifully.
  • 1 egg beaten For egg wash to achieve a golden crust.
  • to taste fresh parsley Chopped for garnish and added freshness before serving.

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides. Remove the chicken and set aside.
  3. In the same skillet, add the onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
  4. Stir in the carrots and celery, cooking for another 5 minutes until they start to soften.
  5. Return the chicken pieces to the skillet and add the frozen peas. Sprinkle the flour over the chicken and vegetables, stirring to coat evenly.
  6. Gradually pour in the chicken broth and milk, stirring continuously to avoid lumps. Bring the mixture to a simmer.
  7. Add the orzo pasta, thyme, and rosemary. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the mixture has thickened.
  8. Pour the creamy chicken mixture into a large oven-proof dish.
  9. Roll out the puff pastry and place it over the dish, trimming any excess. Press the edges to seal and create a decorative pattern if desired.
  10. Brush the top of the puff pastry with the beaten egg.
  11. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed.
  12. Remove from the oven and let it cool slightly before serving.
  13. Garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1gCalories: 450kcal

Tried this recipe?

Let us know how it was!