Creamy Chicken Pot Pie Orzo

Creamy Chicken Pot Pie Orzo takes the deeply comforting, savory flavor of a classic chicken pot pie and transforms it into a quick, one-pot (or one-skillet) pasta meal. This dish captures all the nostalgic flavors—tender chicken, sweet carrots, celery, and a creamy, thyme-infused sauce—but uses orzo pasta instead of a crust, cutting the total prep and cook time down to just 30 minutes.

It’s the perfect weeknight dinner, delivering a rich, velvety texture that coats the rice-shaped orzo perfectly. This recipe is simple, satisfying, and tastes just like a cozy hug in a bowl, making it an instant family favorite.

Table of Contents

• Ingredients for Creamy Chicken Pot Pie Orzo
• Step-by-Step Instructions
• Chef’s Notes & Tips
• Perfect Pairings for Chicken Pot Pie Orzo
• Storage & Reheating Tips
• FAQs

Ingredients for Creamy Chicken Pot Pie Orzo

Using a combination of butter and olive oil prevents the butter from burning while sautéing the vegetables. This recipe serves 5 people:

• For the Chicken
  • 2 boneless, skinless chicken breasts (cooked and diced)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and black pepper, to taste
• For the Orzo
  • 8 oz orzo pasta
• For the Vegetables
  • 2 celery stalks, finely diced
  • 2 carrots, finely diced
  • 1/2 yellow onion, finely diced
• For the Sauce
  • 5 tbsp butter
  • 2 tbsp olive oil
  • 2 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 1 tsp chicken bouillon powder
  • 1/3 cup all-purpose flour

Step-by-Step Instructions

The key to a smooth sauce is whisking the roux constantly as you add the liquid.

Step 1: Cook the Orzo

Bring a pot of salted water to a boil. Prepare the orzo according to the package directions until it is just al dente. Drain and set aside.

Step 2: Season & Cook the Chicken

Sprinkle the chicken breasts with onion powder, garlic powder, paprika, salt, and pepper. Cook in a skillet over medium-high heat with a swirl of olive oil until fully cooked (internal temperature of 165°F). Cool slightly, then dice into bite-sized pieces.

Step 3: Sauté the Vegetables

In your largest skillet or Dutch oven, melt the butter together with the olive oil over medium-high heat. Add the diced onion, carrots, and celery, and sauté for 4–5 minutes until the vegetables begin to soften.

Step 4: Make the Roux

Reduce the heat to low. Sprinkle the flour evenly over the softened vegetables and whisk constantly until a smooth paste (roux) forms. Cook for 2–3 minutes to eliminate the raw flour taste.

Step 5: Make It Creamy

While keeping the heat low, slowly whisk in the chicken broth, followed by the heavy whipping cream. Continue whisking until the sauce is smooth, lump-free, and starts to thicken.

Step 6: Combine Everything

Sprinkle in the chicken bouillon powder and stir. Add the diced chicken and the cooked orzo. Simmer gently, stirring occasionally, until the sauce reaches your desired velvety consistency.

Step 7: Serve

Spoon generous portions of the creamy orzo into bowls and serve warm.

Chef’s Notes & Tips

• Rotisserie Chicken Shortcut: You can substitute the chicken breasts with 2 cups of shredded or diced meat from a rotisserie chicken. Add it in Step 6.
• Vegetable Variations: Feel free to add or substitute other vegetables like green peas, corn, chopped spinach, or mushrooms.
• Preventing Mushy Orzo: Cook the orzo only until al dente before adding it to the sauce. Orzo will continue to absorb liquid; if reheating leftovers, add a splash of broth or cream to restore the creamy texture.
• Freezing: This dish is freezer-friendly for up to two months. Thaw overnight in the refrigerator and gently reheat on the stovetop, adding liquid as needed to loosen the sauce.

Perfect Pairings for Chicken Pot Pie Orzo

Since this is a very rich and complete meal, simple, fresh sides are best.

• Simple Side Salad: A mixed greens salad with a light lemon vinaigrette offers a refreshing contrast.
• Crusty Baguette: Perfect for soaking up the extra creamy sauce.
• Roasted Asparagus: Provides a bit of green crunch and clean flavor.

Storage & Reheating Tips

• Refrigeration: Store cooled leftovers in an airtight container for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat, adding 1/4 cup of chicken broth or heavy cream to the pan to restore the sauce’s creaminess. Avoid high heat, which can cause the cream to separate.

FAQs

Can I use milk instead of heavy cream?

You can substitute whole milk, but the sauce will be thinner and less velvety. If using milk, consider adding an extra tablespoon of flour in Step 4 to ensure proper thickening.

What is chicken bouillon powder for?

Bouillon powder acts as a flavor booster, adding an extra layer of savory chicken flavor (umami) that mimics the slow-simmered taste of traditional pot pie.

Can I make this vegetarian?

Yes. Substitute the chicken with 2 cups of cooked cannellini beans or firm tofu cubes. Replace the chicken broth with vegetable broth.

Davis Janet

Creamy Chicken Pot Pie Orzo

Creamy Chicken Pot Pie Orzo is a quick, comforting meal that captures the cozy flavors of classic chicken pot pie in a rich, velvety orzo pasta dish. Featuring seasoned chicken and diced vegetables in a cream-thickened sauce, this meal is ready in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 5 servings

Course: Main Dish, One-Pot

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 boneless, skinless chicken breasts (cooked and diced)
• 1 tsp onion powder (for chicken)
• 1 tsp garlic powder (for chicken)
• 1 tsp paprika (for chicken)
• salt and black pepper, to taste (for chicken and sauce)
• 8 oz orzo pasta
• 2 celery stalks, finely diced
• 2 carrots, finely diced
• 0.5 yellow onion, finely diced
• 5 tbsp butter
• 2 tbsp olive oil
• 2 cups chicken broth
• 0.5 cup heavy whipping cream
• 1 tsp chicken bouillon powder
• 0.33 cup all-purpose flour

Equipment

• Large skillet or Dutch oven
• medium pot for orzo
• whisk

Method

 

1. Bring a pot of salted water to a boil. Prepare the orzo according to the package directions until it is just al dente. Drain and set aside.
2. Sprinkle the chicken breasts with onion powder, garlic powder, paprika, salt, and pepper. Cook in a skillet over medium-high heat with a swirl of olive oil until fully cooked (internal temperature of $165^{circ}text{F}$). Cool slightly, then dice into bite-sized pieces.
3. In your largest skillet or Dutch oven, melt the butter together with the olive oil over medium-high heat. Add the diced onion, carrots, and celery, and sauté for 4–5 minutes until the vegetables begin to soften.
4. Reduce the heat to low. Sprinkle the flour evenly over the softened vegetables and whisk constantly until a smooth paste (roux) forms. Cook for 2–3 minutes to eliminate the raw flour taste.
5. While keeping the heat low, slowly whisk in the chicken broth, followed by the heavy whipping cream. Continue whisking until the sauce is smooth, lump-free, and starts to thicken.
6. Sprinkle in the chicken bouillon powder and stir. Add the diced chicken and the cooked orzo. Simmer gently, stirring occasionally, until the sauce reaches your desired velvety consistency.
7. Spoon generous portions of the creamy orzo into bowls and serve warm.

Notes

Using shredded or diced rotisserie chicken saves time in Step 2. To avoid mushy pasta, cook the orzo only until al dente before combining it with the sauce. When reheating leftovers, add a splash of broth or cream to restore the creamy texture, as the orzo will absorb liquid upon sitting. This dish is freezer-friendly for up to two months.

Conclusion

Creamy Chicken Pot Pie Orzo is an easy, comforting, and deeply satisfying meal that brings all the beloved flavors of pot pie to the table in just 30 minutes. It’s the perfect weeknight winner.