Description
Chicken Pot Pie brings warmth straight from my kitchen to your dinner table, with tender chicken and rich vegetables nestled under a golden, flaky crust that melts in your mouth. Comfort food doesn’t get better than this hearty classic that makes dinner feel like a delightful home-cooked embrace.
Ingredients
Scale
Protein:
- 2 cups cooked, shredded chicken
Starch and Pasta:
- 1 cup uncooked orzo pasta
Base and Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup milk
- ½ cup heavy cream
Vegetables and Seasonings:
- 1 cup frozen peas and carrots
- ½ cup diced onion
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat 3 tablespoons unsalted butter in a large skillet over medium temperature (350°F). Sauté ½ cup diced onions until translucent and soft, approximately 4-5 minutes.
- Dust 3 tablespoons all-purpose flour over softened onions, continuously stirring for exactly 2 minutes to create a golden roux without burning.
- Gradually pour 3 cups chicken broth, 1 cup milk, and ½ cup heavy cream into the skillet, whisking smoothly to prevent lumps from forming.
- Season the developing sauce with 1 teaspoon garlic powder, ½ teaspoon dried thyme, and pinches of salt and black pepper to enhance your flavor profile.
- Add 1 cup uncooked orzo pasta and 1 cup frozen peas and carrots directly into the creamy liquid mixture, stirring to distribute ingredients evenly.
- Reduce heat to low, cover the skillet, and simmer for 12-14 minutes, stirring occasionally to prevent orzo from sticking to the bottom.
- Mix in 2 cups shredded rotisserie chicken, allowing the meat to warm through for 3-4 minutes.
- Remove from heat and let the pot pie filling rest for 2 minutes to slightly thicken.
- Sprinkle fresh chopped parsley on top before serving your comforting dish directly from the skillet.
Notes
- Swap the orzo for rice or quinoa if gluten is a concern, which keeps the creamy texture intact.
- Roast fresh vegetables like diced bell peppers or zucchini instead of frozen for a brighter flavor profile.
- Use rotisserie chicken for an even faster weeknight meal that cuts down on prep time and adds extra richness.
- Add a sprinkle of sharp cheddar or parmesan cheese on top just before serving to boost the savory depth of the dish.
- Prep Time: 10 minutes
- Cook Time: 28-31 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg