Easy Creamy Chicken Pot Pie with Orzo

Easy Creamy Chicken Pot Pie takes the comfort of traditional pot pie and transforms it into a one-dish wonder that’s ready in under an hour. After years of making pot pies for Sunday dinners, I discovered that orzo pasta creates the same cozy satisfaction without the fuss of rolling out pie dough.

There’s something magical about a pot pie bubbling away in the oven on a chilly evening. Growing up in the Midwest, my grandmother would make pot pie every Sunday after church, and the whole house would fill with that rich, savory aroma. She’d spend hours preparing the crust, rolling it out just right. While I treasure those memories, I’ve found a way to capture all that comfort with half the work. This version uses orzo pasta instead of a crust, giving you tender rice-shaped pasta that soaks up all that creamy, herb-infused sauce. The best part? You can have it on the table in 45 minutes flat. Time to get our hands floury!

What Makes This Easy Creamy Chicken Pot Pie So Special

This recipe has become my weeknight hero, and here’s why it works so beautifully. I’ve combined the classic pot pie flavors my family craves with the convenience of a one-dish meal. No pie crust means less mess and faster prep, but you still get that same soul-warming experience.

• Uses everyday pantry staples you likely have on hand
• Comes together in 45 minutes, perfect for busy evenings
• Creates a complete meal with protein, vegetables, and pasta in one dish
• Adapts easily when you want to add extra vegetables or swap proteins
• Stores beautifully for meal prep throughout the week
• Delivers that creamy, comforting texture without any complicated steps

After making this dozens of times for my own family, I can tell you it’s become one of those recipes they request again and again.

Key Players in This Recipe

Shredded chicken forms the hearty protein base, and I always reach for rotisserie chicken to save time and add deeper flavor. The pre-cooked chicken just needs to be shredded and stirred in.

Orzo pasta takes the place of traditional pie crust, creating a creamy texture that soaks up all the savory sauce. In my kitchen, I prefer to undercook it slightly since it continues cooking in the oven.

Low-sodium chicken broth builds the foundation of the sauce and lets you control the saltiness. I’ve found that low-sodium gives you better control over the final seasoning.

Heavy cream creates that luxurious, velvety texture that makes this dish so comforting. It balances perfectly with the milk for a rich but not overly heavy sauce.

Butter and flour work together to create the roux that thickens the sauce to the perfect consistency. This simple combination is what gives you that classic creamy pot pie texture.

Peas and carrots add color, nutrition, and that traditional pot pie flavor we all love. The frozen mix is incredibly convenient and tastes just as good as fresh.

Celery and onion provide the aromatic base that fills your kitchen with that homey, savory aroma. These vegetables soften beautifully and add depth to every bite.

Garlic powder and thyme season the dish with classic pot pie herbs. I always choose dried thyme here because it distributes more evenly throughout the creamy sauce.

How to Make Easy Creamy Chicken Pot Pie

Step 1. Betty always starts by preheating the oven to 375°F so it’s ready when you need it. This temperature creates that perfect bubbly, golden top.

Step 2. I’ve learned that cooking the orzo for just 6-7 minutes in salted boiling water keeps it from getting mushy. Drain it and set it aside while you build the sauce.

Step 3. In your oven-safe skillet, melt the butter over medium heat and sauté the onion and celery for 3-4 minutes. Through trial and error, I discovered that this step builds incredible flavor in the base.

Step 4. Sprinkle the flour over the softened vegetables and cook for 1 minute, stirring constantly. This removes the raw flour taste and creates a smooth sauce foundation.

Step 5. Gradually whisk in the chicken broth, milk, and cream, bringing everything to a gentle simmer. The key I discovered is whisking constantly to prevent lumps from forming.

Step 6. Season with garlic powder, thyme, salt, and pepper, then stir in the shredded chicken, cooked orzo, and frozen vegetables. Mix thoroughly until everything is evenly coated with the creamy sauce.

Step 7. Transfer the skillet to your preheated oven and bake for about 20 minutes. You’ll know it’s ready when the top is bubbly and starting to turn golden.

Step 8. Remove from the oven, garnish with fresh parsley if you have it, and serve this comfort food warm. My family prefers to let it rest for just 2-3 minutes before diving in.

Keeping This Easy Creamy Chicken Pot Pie Fresh

I typically store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo continues to absorb some liquid as it sits, so you might want to add a splash of milk or broth when reheating.

For freezing, this dish holds up beautifully for up to 2 months when stored properly in freezer-safe containers. Betty’s method is to let it cool completely before freezing, then thaw it overnight in the fridge before reheating. The texture stays remarkably close to freshly made.

For the best texture, I reheat portions in the microwave with a tablespoon of milk stirred in, or cover the entire dish with foil and warm it in a 350°F oven until heated through. The foil prevents the top from drying out while the center warms up.

Perfect Partners for Easy Creamy Chicken Pot Pie

A simple green salad with a tangy vinaigrette cuts through the richness perfectly. The fresh, crisp lettuce provides a nice contrast to the creamy pasta.

Steamed green beans add a bright pop of color and a slight crunch to your plate. They’re quick to prepare while the pot pie bakes.

Roasted carrots bring natural sweetness that complements the savory filling beautifully. I love how their caramelized edges add extra depth.

Steamed broccoli works wonderfully alongside this dish, adding nutrition and a mild flavor that doesn’t compete with the creamy sauce.

Crusty bread is perfect for sopping up every last bit of that delicious sauce. A warm, buttered slice turns this into an even more satisfying meal.

Cucumber salad provides a cool, refreshing element that balances the warm, rich pot pie. The acidity from the dressing is especially welcome.

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