Description

Creamy Chicken Pot Pie with Orzo is the ultimate comfort food, perfect for chilly evenings. This cozy dish features succulent chicken simmered in a rich, creamy sauce, combined with tender orzo pasta and vibrant vegetables, all encased in a flaky golden crust. It’s an easy-to-make favorite that brings warmth and nostalgia to your dining table. Enjoy every bite as you savor the heartwarming flavors reminiscent of family gatherings.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1 lb)
2 cloves fresh garlic, minced
2 medium carrots, chopped
1 cup frozen peas
2 cups low-sodium chicken broth
4 oz cream cheese
1 tsp dried thyme
1 sheet puff pastry

Instructions

Preheat your oven to 400°F (200°C). In a large skillet, spray with nonstick cooking spray. Season chicken breasts with salt and pepper and cook over medium heat for about 6-7 minutes on each side until fully cooked. Remove from skillet and set aside.
In the same skillet, add chopped garlic, carrots, and frozen peas; sauté for about five minutes until tender.
Pour in the chicken broth while scraping any browned bits from the pan. Add cream cheese and thyme; stir until combined into a creamy sauce.
Chop the cooked chicken into bite-sized pieces and return it to the skillet along with cooked orzo pasta; mix well to coat.
Transfer the mixture to a baking dish. Roll out puff pastry over the top, crimp edges, and cut slits for steam to escape.
Bake for 25-30 minutes until golden brown and bubbly.

Nutrition

Serving Size: 1 slice (approximately 226g)
Calories: 410
Sugar: 3g
Sodium: 690mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 23g
Cholesterol: 85mg

Keywords: For extra flavor, marinate the chicken before cooking. Substitute chicken with turkey or add seasonal vegetables like green beans or corn for variety. Leftovers can be stored in an airtight container for up to three days.