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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.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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.