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–+ servings

Creamy Chicken Pot Pie Orzo

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A warm, creamy dish that brings together tender chicken, vibrant vegetables, and delightful orzo pasta, all enveloped in a flaky puff pastry crust. Perfect for a cozy weeknight dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 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
  • 1 sheet puff pastry, thawed
  • 1 egg beaten (for egg wash)
  • Fresh parsley, chopped (for garnish)

Method
 

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

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 7gSodium: 800mgFiber: 3gSugar: 4g

Notes

Store leftovers in an airtight container in the fridge within two hours of cooking, best consumed within 3 days. Can also be frozen before baking.
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