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Creamy Chicken Pot Pie Orzo Recipe

Creamy Chicken Pot Pie Orzo Recipe
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★★★★★

5 from 14 reviews

This Creamy Chicken Pot Pie Orzo recipe offers a comforting twist on the classic pot pie by incorporating tender orzo pasta into a rich, creamy chicken and vegetable filling, topped with flaky puff pastry. Perfect for an easy weeknight dinner, this dish combines hearty ingredients and warming herbs to create a satisfying meal that’s both flavorful and inviting.

Ingredients

Scale

Chicken Filling

  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup frozen peas
  • 1⁄4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk
  • 1 cup orzo pasta
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Topping

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Garnish

  • Fresh parsley, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot enough for baking the pot pie.
  2. Cook Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, seasoning with salt and pepper, and cook until browned on all sides. Remove the chicken from the skillet and set aside.
  3. Sauté Aromatics: In the same skillet, add diced onion and minced garlic. Cook until fragrant and translucent, about 3 minutes.
  4. Cook Vegetables: Stir in diced carrots and celery, cooking for an additional 5 minutes until they begin to soften.
  5. Combine Chicken and Peas: Return the cooked chicken to the skillet and add the frozen peas, stirring to combine.
  6. Thicken Filling: Sprinkle flour over the chicken and vegetable mixture, stirring to evenly coat. This will help thicken the sauce.
  7. Add Liquids: Gradually pour in the chicken broth and milk, stirring continuously to prevent lumps. Bring the mixture to a simmer.
  8. Cook Orzo and Season: Add the orzo pasta, dried thyme, and dried rosemary. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the filling has thickened.
  9. Assemble Pot Pie: Pour the creamy chicken and orzo mixture into a large oven-proof dish.
  10. Prepare Puff Pastry: Roll out the thawed puff pastry and place it over the dish, trimming any excess pastry. Press the edges to seal and create a decorative pattern if desired.
  11. Apply Egg Wash: Brush the top of the puff pastry with the beaten egg to achieve a golden, glossy finish during baking.
  12. Bake: Bake the assembled pot pie in the preheated oven for 15-20 minutes, or until the pastry is puffed and golden brown.
  13. Cool and Serve: Remove from the oven and allow to cool slightly before serving. Garnish with freshly chopped parsley for added color and flavor.

Notes

  • For a quicker meal, substitute raw chicken with pre-cooked or rotisserie chicken, adding it towards the end of cooking to warm through.
  • Orzo can be swapped for another short pasta shape such as small shells or ditalini; adjust cooking time accordingly.
  • To make this recipe vegetarian, replace chicken with mushrooms and use vegetable broth instead of chicken broth.
  • Enhance the flavor by sprinkling grated cheese such as cheddar or parmesan on top of the puff pastry before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the filling.

Nutrition

Keywords: chicken pot pie, orzo recipe, creamy chicken, comfort food, easy dinner, puff pastry

Find it online: https://messykitchenmagic.com/creamy-chicken-pot-pie-orzo-recipe/