Creamy Chicken Pot Pie Orzo Recipe

Introduction

This creamy chicken pot pie orzo combines the comforting flavors of classic pot pie in a hearty, easy-to-make pasta dish. With tender chicken, sautéed vegetables, and a rich sauce, it’s a perfect meal for cozy dinners anytime.

Ingredients

• 2 boneless skinless chicken breasts (cooked & diced)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 8 ounces orzo pasta
• 2 celery stalks (finely diced)
• 2 carrots (finely diced)
• ½ yellow onion (finely diced)
• 5 tablespoons butter
• 2 tablespoons olive oil
• 2 cups chicken broth
• ½ cup heavy whipping cream
• 1 teaspoon chicken bouillon powder
• ⅓ cup all-purpose flour
• Salt and black pepper, to taste

Instructions

1. Step 1: Cook the orzo according to the package instructions. Season the chicken breasts with onion powder, garlic powder, paprika, salt, and black pepper. Heat a splash of olive oil in a skillet over medium-high heat and cook the chicken until it reaches an internal temperature of 165°F (74°C). Dice the cooked chicken into bite-sized pieces.
2. Step 2: In a large skillet over medium-high heat, melt the butter with the olive oil. Add the diced onion, carrots, and celery, sautéing for 5–7 minutes until the vegetables begin to soften. Reduce the heat to low and sprinkle the flour over the vegetables, whisking constantly to form a paste or roux.
3. Step 3: Continue stirring the roux for 2–3 minutes. Gradually pour in the chicken broth, add the chicken bouillon powder and heavy whipping cream, whisking until smooth and thickened with no lumps remaining.
4. Step 4: Stir in the diced chicken and let the mixture simmer until the sauce thickens and the vegetables are tender. Add the drained orzo to the skillet and stir until everything is well combined. Serve warm and enjoy!

Tips & Variations

• For extra flavor, try adding fresh thyme or rosemary when sautéing the vegetables.
• Swap heavy cream for half-and-half for a lighter version, though the sauce will be less rich.
• Use rotisserie chicken to save time without sacrificing flavor.
• Mix in frozen peas or corn for added color and sweetness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to maintain a creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the pot pie orzo in advance and refrigerate it for up to 3 days. Reheat thoroughly before serving.

Can I use another type of pasta instead of orzo?

Absolutely! Small pasta shapes like ditalini or small shell pasta work well as substitutes if you don’t have orzo on hand.

Creamy Chicken Pot Pie Orzo Recipe

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★★★★★

4.8 from 115 reviews

This Creamy Chicken Pot Pie Orzo is a comforting one-pot meal that combines tender diced chicken, sautéed vegetables, and creamy sauce with perfectly cooked orzo pasta. It’s a cozy twist on classic chicken pot pie, using orzo for a smooth, flavorful texture that’s perfect for an easy weeknight dinner.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

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Chicken and Seasoning

• 2 Boneless Skinless Chicken Breasts (cooked & diced)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• Salt and Black Pepper (to taste)
• 2 tablespoons Olive Oil, divided

Pasta

• 8 ounces Orzo Pasta

Vegetables

• 2 Celery Stalks (finely diced)
• 2 Carrots (finely diced)
• ½ Yellow Onion (finely diced)

Sauce

• 5 tablespoons Butter
• 1/3 cup All Purpose Flour
• 2 cups Chicken Broth
• 1 teaspoon Chicken Bouillon Powder
• ½ cup Heavy Whipping Cream

Instructions

1. Cook the Orzo and Chicken: Cook the orzo according to the package instructions until al dente. Meanwhile, season the chicken breasts on both sides with onion powder, garlic powder, paprika, salt, and black pepper. Heat a splash of olive oil in a skillet over medium-high heat and cook the chicken until it reaches an internal temperature of 165°F (74°C). Remove from heat and dice into bite-sized pieces.
2. Sauté the Vegetables and Make Roux: In a large skillet over medium-high heat, add butter and 1 tablespoon of olive oil. Once the butter is melted, add the diced onion, carrots, and celery. Sauté the vegetables for 5-7 minutes until they begin to soften. Reduce the heat to low, then sprinkle the flour over the vegetables. Stir constantly and whisk to form a paste (roux).
3. Prepare the Creamy Sauce: Continue stirring the roux for 2-3 minutes to cook out the raw flour taste. Gradually pour in the chicken broth while whisking continuously. Add the chicken bouillon powder and heavy whipping cream, whisking until smooth and thickened. Make sure no lumps remain in the sauce.
4. Combine and Simmer: Add the diced chicken to the skillet and let the mixture simmer gently while the vegetables finish softening and the sauce reaches the desired thickness, about 3-5 minutes. Drain the cooked orzo and fold it into the creamy chicken and vegetable mixture, stirring to combine thoroughly. Serve warm and enjoy your comforting creamy chicken pot pie orzo!

Notes

• Ensure the chicken is fully cooked to 165°F for safety and juicy texture.
• To save time, use pre-cooked rotisserie chicken if preferred.
• Use low-sodium chicken broth to better control salt levels.
• The roux is essential to thicken the sauce evenly; do not skip or rush this step.
• You can substitute heavy cream with half-and-half for a lighter dish, though the sauce will be less rich.

Keywords: chicken pot pie, creamy chicken recipe, orzo pasta, comfort food, one pot meal, easy dinner, sautéed vegetables