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Creamy Chicken Pot Pie with Orzo and Shredded Chicken

A quick and comforting chicken pot pie featuring tender orzo, shredded chicken, and a rich, creamy sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta Regular durum wheat or gluten-free option
  • 2 cups shredded chicken Use rotisserie or poached chicken
  • 1 cup chicken broth Low-sodium preferred
  • 1 cup heavy cream Should be fresh for best results
  • 1 cup mixed vegetables (carrots, peas, corn) Fresh or frozen works well
  • 1 medium onion, diced Pick fresh for stronger aroma
  • 2 cloves garlic, minced Add at the end of sautéing for flavor
  • 2 tablespoons olive oil For sautéing
  • 1 teaspoon thyme For seasoning
  • to taste Salt and pepper Adjust based on preference
  • 1 pre-made pie crust (optional for topping) Use for crispy finish

Method
 

Preparation
  1. In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
  2. Stir in shredded chicken and mixed vegetables; cook for 5 minutes.
  3. Add orzo, chicken broth, and heavy cream to the skillet. Season with thyme, salt, and pepper.
Cooking
  1. Bring to a simmer and cook until orzo is tender, about 10-12 minutes.
  2. If using, place pie crust on top before serving.
  3. Serve warm and enjoy!

Notes

For substitutions, use dairy-free or gluten-free options as needed. Store leftovers in the fridge for 3-4 days.