Description
Creamy Chicken Pot Pie Orzo combines tender chicken, vegetables, and orzo pasta in a rich, creamy sauce, topped with flaky puff pastry. A comforting, one-dish meal perfect for any dinner.
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)
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and pepper, and cook until browned. Remove chicken and set aside.
- Add onion, garlic, carrots, and celery to the skillet. Cook until softened, about 5 minutes.
- Sprinkle flour over vegetables and stir to combine. Gradually add chicken broth and milk, stirring until thickened.
- Add chicken, frozen peas, orzo, thyme, and rosemary. Cook for 5–7 minutes until orzo is tender.
- Transfer mixture to a baking dish. Cover with puff pastry and brush with beaten egg.
- Bake for 20–25 minutes or until pastry is golden and puffed. Garnish with fresh parsley and serve.
Notes
- Use store-bought puff pastry for convenience.
- Feel free to swap vegetables with your favorites, such as mushrooms or green beans.
- Leftovers can be refrigerated for 2–3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American