Description
A delightful and creamy chicken pot pie featuring orzo, perfect for a spring dinner.
Ingredients
Scale
- 2 cups cooked orzo
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1/2 cup onion, chopped
- 3 cups chicken broth
- 1 cup heavy cream
- 1/4 cup flour
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp thyme
- 1 tsp rosemary
- 1 pie crust
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and sauté onions until translucent.
- Add carrots, peas, and corn, cooking until tender.
- Stir in the shredded chicken, cooked orzo, thyme, and rosemary.
- In a separate bowl, whisk together flour and chicken broth, then add to the skillet.
- Pour in the heavy cream and stir until the mixture thickens.
- Season with salt and pepper to taste.
- Transfer the mixture to a pie dish and cover with the pie crust, sealing the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
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Notes
- Feel free to add other vegetables like bell peppers or mushrooms.
- This dish can be made ahead of time and frozen before baking.
- For a lighter version, use low-fat cream or milk.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg