Rich and creamy chicken pot pie filling made with orzo, wrapped under a golden puff pastry crust—comfort food perfect for weeknights or cozy gatherings.
Why You’ll Love This Recipe
I love how this recipe brings all the comforts of a traditional chicken pot pie but gives it a delicious twist with orzo pasta. The puff pastry crust turns golden and flaky in the oven, creating the perfect contrast to the creamy filling underneath. It’s a one-dish meal that feels both rustic and refined, making it just as great for weeknight dinners as it is for hosting. The orzo cooks right in the sauce, soaking up all the flavors and making each bite rich and satisfying.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 tablespoons olive oil
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1 lb boneless, skinless chicken breasts, cut into bite‑sized pieces
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Salt and pepper, to taste
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1 onion, diced
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2 cloves garlic, minced
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1 cup carrots, diced
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1 cup celery, diced
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1 cup frozen peas
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¼ cup all‑purpose flour
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4 cups chicken broth
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1 cup milk
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1 cup orzo pasta
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 sheet puff pastry, thawed
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1 egg, beaten (for egg wash)
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Fresh parsley, chopped (for garnish)
Directions
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I start by preheating the oven to 400 °F (200 °C).
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In a large skillet, I heat olive oil over medium-high heat. Then I add the chicken pieces, season with salt and pepper, and cook until browned on all sides. Once done, I remove the chicken and set it aside.
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Using the same skillet, I sauté the onion and garlic for about 3 minutes until fragrant and translucent.
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I stir in the carrots and celery, letting them cook for another 5 minutes until they begin to soften.
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I return the chicken to the skillet and mix in the frozen peas. Then I sprinkle flour over everything, stirring well to coat the mixture evenly.
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Gradually, I pour in the chicken broth and milk, stirring constantly to keep the sauce smooth. I bring it to a simmer.
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I add the orzo, thyme, and rosemary. I let it cook for 8–10 minutes, stirring now and then until the orzo is tender and the filling has thickened.
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I pour the mixture into a large oven-safe dish.
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I roll out the puff pastry and lay it on top, trimming any excess and pressing down the edges to seal. I like to add a decorative edge too.
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I brush the pastry with the beaten egg for that golden finish.
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I bake it for 15–20 minutes or until the top is puffed and golden brown.
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Once out of the oven, I let it cool slightly before serving.
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Just before serving, I sprinkle some freshly chopped parsley over the top.
Servings and timing
This recipe makes about 6 servings. It takes around 20 minutes to prep and 30 minutes to cook, totaling 1 hour including baking and resting time. Perfect for a hearty dinner that doesn’t take all night.
Variations
I like to play around with this recipe depending on what I have in the fridge. Sometimes I use rotisserie chicken to speed things up. If I want a vegetarian version, I swap the chicken for mushrooms and use vegetable broth. I’ve even tried adding grated cheese on top of the puff pastry before baking—it melts into a flavorful crust that’s hard to resist. When I don't have orzo, I use other small pastas like ditalini or even pearl couscous, adjusting the cook time accordingly.
storage/reheating
To store leftovers, I cover the dish tightly and refrigerate it for up to 3 days. When reheating, I like to use the oven at 350 °F until it’s warmed through, so the pastry stays crisp. If I'm in a hurry, the microwave works too, but the crust won’t be as flaky.
FAQs
How can I make this ahead of time?
I like to prepare the filling ahead and store it in the fridge for up to a day. When I’m ready to serve, I just top it with the puff pastry and bake as directed.
Can I freeze chicken orzo pot pie?
Yes, I let it cool completely, then wrap it tightly before freezing. I reheat it in the oven directly from frozen, covering it with foil at first, then uncovering to let the pastry crisp up.
What can I use instead of puff pastry?
If I’m out of puff pastry, pie crust or biscuit dough works well too—just keep an eye on the baking time.
Can I use leftover turkey instead of chicken?
Absolutely. I’ve done this after the holidays and it turns out just as tasty. Just add it toward the end since it’s already cooked.
Is this dish kid-friendly?
Very much so. The creamy filling and pasta make it a comforting, familiar dish for most kids. I sometimes reduce the herbs slightly to keep it milder for picky eaters.
Conclusion
This creamy chicken orzo pot pie is one of my go-to comfort meals. It’s hearty, satisfying, and the puff pastry crust makes it feel a little extra special. Whether I'm cooking for my family or hosting friends, it always gets rave reviews—and the best part is, it's simple enough for a weeknight. I love how versatile it is, and once I made it the first time, it quickly became a staple in my kitchen.
Creamy Chicken Orzo Pot Pie with Puff Pastry
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 1 hr
- Category: Dinner
- Method: Baking / Skillet
- Diet: Halal
Description
Rich and creamy chicken pot pie filling made with orzo, wrapped under a golden puff pastry crust—comfort food perfect for weeknights or cozy gatherings.
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite‑sized pieces
- Salt and pepper, to taste
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- ¼ cup all‑purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1 cup orzo pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400 °F (200 °C).
- In a large skillet, heat the olive oil over medium‑high heat. Add the chicken pieces, season with salt and pepper, and cook until browned on all sides. Remove the chicken and set aside.
- In the same skillet, add the onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
- Stir in the carrots and celery, cooking for another 5 minutes until they start to soften.
- Return the chicken pieces to the skillet and add the frozen peas. Sprinkle the flour over the chicken and vegetables, stirring to coat evenly.
- Gradually pour in the chicken broth and milk, stirring continuously to avoid lumps. Bring the mixture to a simmer.
- Add the orzo pasta, thyme, and rosemary. Cook for 8‑10 minutes, stirring occasionally, until the orzo is tender and the mixture has thickened.
- Pour the creamy chicken mixture into a large oven‑proof dish.
- Roll out the puff pastry and place it over the dish, trimming any excess. Press the edges to seal and create a decorative pattern if desired.
- Brush the top of the puff pastry with the beaten egg.
- Bake in the preheated oven for 15‑20 minutes, or until the pastry is golden brown and puffed.
- Remove from the oven and let it cool slightly before serving.
- Garnish with freshly chopped parsley before serving.
Notes
- To save time, use pre‑cooked or rotisserie chicken and add it towards the end.
- Swap out orzo for another short pasta if preferred, but adjust cooking times as needed.
- For a vegetarian version, replace chicken with mushrooms and use vegetable broth.
- Adding a sprinkle of grated cheese to the pastry before baking will enhance flavor.
- Cover leftovers tightly and store in the refrigerator for up to 3 days; reheat gently before serving.
Nutrition
- Calories: 450
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