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Creamy Chicken Pot Pie Orzo

Creamy Chicken Pot Pie Orzo

A delightful twist on classic pot pie featuring tender chicken, vegetables, and orzo pasta in a rich, creamy sauce
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts cooked and diced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 8 ounces orzo pasta
  • 2 celery stalks finely diced
  • 2 carrots finely diced
  • 1/2 yellow onion finely diced
  • 5 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 1 teaspoon chicken bouillon powder
  • 1/3 cup all-purpose flour

Equipment

  • Large skillet or Dutch oven
  • Pot for cooking orzo
  • whisk
  • Tongs
  • Serving bowls

Method
 

  1. Prepare the orzo according to package directions. Drain and set aside.
  2. Sprinkle chicken breasts with onion powder, garlic powder, paprika, salt, and pepper. Cook until fully cooked (internal temp 165°F). Dice into bite-sized pieces.
  3. Melt butter with olive oil in a large skillet. Add onion, carrots, and celery. Cook until slightly softened, about 5 minutes.
  4. Sprinkle flour over the vegetables and whisk until a paste forms. Cook for 2-3 minutes.
  5. Whisk in chicken broth and heavy cream until smooth and thickened.
  6. Add chicken, chicken bouillon powder, and orzo. Simmer until desired consistency.
  7. Spoon into bowls and enjoy.

Notes

Cook orzo just until al dente before adding to sauce. Can use rotisserie chicken as a shortcut. Swap orzo for gluten-free pasta and use gluten-free flour blend for gluten-free version. Add extra veggies like green peas, corn, chopped spinach, or mushrooms.
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