Creamy Chicken Orzo Bake Recipe

Introduction

This Easy Creamy Chicken Pot Pie is a comforting dish that combines tender chicken, tender orzo pasta, and a creamy vegetable sauce. Baked until bubbly and golden, it’s a perfect weeknight dinner that feels like a warm hug.

Ingredients

• 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. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Cook the orzo in salted boiling water for 6–7 minutes until slightly undercooked. Drain and set aside.
3. Step 3: In an oven-safe skillet or casserole dish, melt the butter over medium heat. Sauté the diced onion and celery for 3–4 minutes until softened.
4. Step 4: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth, milk, and heavy cream. Bring the mixture to a simmer and let it thicken.
5. Step 5: Season with garlic powder, dried thyme, salt, and pepper. Stir in the shredded chicken, cooked orzo, and peas and carrots until everything is well combined and coated.
6. Step 6: Transfer the skillet or casserole dish to the preheated oven and bake for about 20 minutes, until the top is bubbly and golden.
7. Step 7: Remove from the oven, garnish with chopped fresh parsley if desired, and serve warm.

Tips & Variations

• For extra flavor, add a splash of white wine to the sauce before simmering.
• Substitute orzo with other small pasta shapes like macaroni or small shells.
• Use leftover rotisserie chicken to save time and add savory depth.
• Add a sprinkle of shredded cheese on top before baking for a cheesy crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of milk if the sauce becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of cooked chicken?

It’s best to use cooked chicken to avoid extra moisture and uneven cooking. If using frozen chicken, thaw and cook it fully before shredding and adding to the pot pie.

Can I make this recipe ahead of time?

Yes, you can prepare the filling a day in advance and keep it refrigerated. When ready to serve, bake as directed, adding a few extra minutes if baking straight from the fridge.

Creamy Chicken Orzo Bake Recipe

Print Recipe

★★★★★

4.7 from 126 reviews

A comforting and easy-to-make creamy chicken pot pie with tender shredded chicken, orzo pasta, and mixed vegetables baked to golden perfection in a rich, velvety sauce.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Total Time: 42 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Proteins and Dairy

• 2 cups cooked shredded chicken
• 1 cup milk
• ½ cup heavy cream
• 2 tablespoons butter

Vegetables

• 1 cup frozen peas and carrots mix
• ½ cup diced celery
• ½ cup diced onion

Grains & Broth

• 1 ½ cups orzo pasta
• 2 cups low-sodium chicken broth

Seasonings & Herbs

• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• 2 tablespoons all-purpose flour

Instructions

1. Preheat: Preheat your oven to 375°F (190°C) to prepare for baking the chicken pot pie.
2. Cook Orzo: Boil salted water and cook the orzo pasta for 6 to 7 minutes until it is slightly undercooked. Drain and set aside. This prevents the pasta from becoming mushy after baking.
3. Sauté Vegetables: In an oven-safe skillet or casserole dish, melt the butter over medium heat. Add the diced onion and celery and sauté for 3 to 4 minutes until softened and fragrant.
4. Make the Sauce: Sprinkle the all-purpose flour over the sautéed vegetables and cook for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth, milk, and heavy cream. Bring the mixture to a simmer and allow it to thicken into a creamy sauce.
5. Season and Combine: Add garlic powder, dried thyme, salt, and pepper to taste. Stir in the shredded chicken, cooked orzo, and frozen peas and carrots. Mix thoroughly to evenly coat the ingredients with the creamy sauce.
6. Bake: Transfer the skillet or casserole dish to the preheated oven and bake for about 20 minutes, until the filling is bubbly and the top has a lovely golden hue.
7. Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley if desired, and serve the creamy chicken pot pie warm for a hearty meal.

Notes

• For a gluten-free version, substitute the all-purpose flour with gluten-free flour and use gluten-free orzo or an alternative pasta.
• Using leftover cooked chicken makes this recipe quick and easy; rotisserie chicken is a great shortcut.
• If you prefer a thicker sauce, reduce the amount of chicken broth slightly or cook the sauce a bit longer before adding chicken and orzo.
• Feel free to add other vegetables like mushrooms or corn to customize the pot pie.

Keywords: chicken pot pie, creamy chicken pot pie, easy chicken pot pie, orzo pot pie, baked chicken recipe