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
