Creamy Chicken Pot Pie with Orzo and Shredded Chicken

A warm and cozy dish that combines the rich flavors of chicken pot pie with the creamy comfort of orzo stew. Perfect for family dinners or potlucks.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Main Ingredients

1 cup orzo pasta Use a good durum wheat brand for firm pasta.
2 cups shredded cooked chicken Use leftover chicken or rotisserie meat.
1 cup heavy cream Make sure it is fresh and cold for the best texture.
2 cups chicken broth Use low-sodium broth to control salt.
1 cup mixed vegetables (carrots, peas, corn) Frozen mixed vegetables can be used if fresh are not available.
1 medium onion (diced) Choose fresh onions without soft spots.
2 cloves garlic (minced) Add in the last minutes of sautéing to avoid burning.
2 tablespoons olive oil For sautéing the onion and garlic.
1 teaspoon thyme Herb for adding flavor.
Salt and pepper to taste Season according to preference.
1 pre-made pie crust (optional) Use if a crust is desired; can be skipped.

Preparation

Heat olive oil in a large skillet over medium heat.
Add diced onion and sauté until soft and translucent, about 5 to 7 minutes. Add minced garlic in the last 1 to 2 minutes.

Cooking

Stir in carrots, peas, and corn. Cook for about 4 to 5 minutes to warm through.
Add shredded chicken, chicken broth, and heavy cream. Stir to combine and bring to a gentle simmer.
Add orzo and thyme; cook until orzo is tender, typically 8 to 10 minutes.
Season with salt and pepper to taste. Adjust seasoning as needed.

Baking

If using a pie crust, preheat oven according to package instructions.
Pour mixture into the pie crust, if using, and bake until crust is golden, about 20 to 30 minutes.
Allow to cool slightly before serving.

Can be served with crusty bread or a crisp salad to complement the richness. Leftovers taste even better the next day as flavors meld.