Description
Comfort arrives perfectly with chicken pot pie, blending tender chicken and rich vegetables in a flaky, golden crust that feels like a warm hug from your favorite home cook. Hearty and satisfying, this classic dish brings simple ingredients together for a delicious meal your family will absolutely adore.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked shredded chicken
- 1.5 cups orzo pasta
- 2 cups low-sodium chicken broth
Vegetables and Seasonings:
- 1 cup frozen peas and carrots mix
- 0.5 cup diced celery
- 0.5 cup diced onion
- 1 teaspoon garlic powder
- 0.5 teaspoon dried thyme
Creamy Components:
- 1 cup milk
- 0.5 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375F. Grab your oven-safe skillet, preparing it for this cozy dish.
- Cook 1½ cups orzo in salted water for 6 minutes, ensuring it remains slightly firm. Drain and reserve for later.
- Melt 2 tablespoons butter in the skillet over medium heat. Saute ½ cup diced onion and ½ cup diced celery for 3-4 minutes until they turn translucent.
- Dust 2 tablespoons flour over the softened vegetables. Stir continuously for 1 minute to cook out the raw flour taste.
- Pour 2 cups chicken broth, 1 cup milk, and ½ cup heavy cream into the skillet. Whisk steadily until the mixture begins to thicken and bubble gently.
- Sprinkle 1 teaspoon garlic powder, ½ teaspoon dried thyme, salt, and pepper into the creamy sauce. Stir to distribute the seasonings evenly.
- Add 2 cups shredded chicken and 1 cup frozen peas and carrots to the skillet. Fold everything together, ensuring each ingredient gets coated with the rich sauce.
- Slide the skillet into the preheated oven. Bake for 20 minutes until the top turns golden and the edges start bubbling.
- Remove from the oven and let it rest for 5 minutes. Optional: Scatter 2 tablespoons chopped fresh parsley on top for a bright finish.
- Serve the pot pie directly from the skillet, scooping out generous portions while it’s piping hot.
Notes
- Cook orzo just shy of fully done so it absorbs liquid and doesn’t become mushy during baking.
- Use rotisserie chicken for quick prep and extra flavor complexity in your pot pie.
- Choose an oven-safe skillet to minimize dish washing and create a rustic, one-pan presentation.
- Swap out orzo for gluten-free pasta or cauliflower rice to make this recipe completely gluten-free and lower carb.
- Prep Time: 1 hour 41 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg