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Easy Creamy Chicken Pot Pie That’s Pure Weeknight Comfort

Easy creamy chicken pot pie in skillet
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This Easy Creamy Chicken Pot Pie is packed with tender shredded chicken, creamy sauce, hearty vegetables, and orzo pasta for a comforting twist. Quick, easy, and perfect for cozy winter day meals, family dinners, or meal prep, this recipe combines the best of a classic pot pie and an orzo casserole. Serve it warm and watch it become a new favorite!

Ingredients

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  • 2 cups cooked shredded chicken
  • 1 ½ cups orzo pasta
  • 2 cups low-sodium chicken broth
  • 1 cup milk
  • ½ cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup frozen peas and carrots mix
  • ½ cup diced celery
  • ½ cup diced onion
  • 1 teaspoon garlic powder
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat oven to 375°F (190°C).

2. Cook orzo in salted boiling water for 6–7 minutes until slightly undercooked. Drain and set aside.

3. In an oven-safe skillet or casserole dish, melt butter over medium heat. Sauté onion and celery for 3–4 minutes until softened.

4. Sprinkle flour over vegetables and cook 1 minute. Gradually whisk in chicken broth, milk, and cream. Bring to a simmer and let thicken.

5. Season with garlic powder, thyme, salt, and pepper. Stir in shredded chicken, cooked orzo, peas and carrots. Mix well to coat evenly.

6. Transfer skillet to oven and bake for about 20 minutes, until bubbly and golden on top.

7. Remove from oven, garnish with fresh parsley, and serve warm.

Notes

Use rotisserie chicken for convenience and added flavor.

Undercook orzo slightly to prevent it from becoming mushy when baked.

If sauce seems too thick, add a splash of milk before baking.

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Find it online: https://cookingwithramsay.com/easy-creamy-chicken-pot-pie/