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Creamy Chicken Pot Pie Orzo Recipe
John

Creamy Chicken Pot Pie Orzo

A comforting one-pot meal featuring tender chicken, vegetables, and orzo pasta in a rich, creamy sauce that captures all the flavors of classic pot pie.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Main Dish
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Seasonings
  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • salt and black pepper to taste
Pasta and Vegetables
  • 1 cup orzo pasta
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 small yellow onion, diced
Sauce
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 tbsp all-purpose flour
  • 1 tsp chicken bouillon powder

Equipment

  • Large skillet or Dutch oven
  • Medium pot for orzo
  • Whisk

Method
 

  1. Pat chicken breasts dry and season both sides with onion powder, garlic powder, paprika, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Cook chicken 6 minutes per side until golden and cooked through (165°F internal temperature). Remove, rest, and dice into bite-sized pieces.
  3. In the same skillet, melt butter with olive oil over medium heat. Add diced onion, carrots, and celery. Sauté 5 minutes until softened.
  4. Reduce heat to low. Sprinkle flour over vegetables and stir constantly for 2-3 minutes to create a roux.
  5. Slowly whisk in chicken broth and heavy cream until smooth. Add chicken bouillon powder. Simmer until sauce thickens, about 2 minutes.
  6. Meanwhile, cook orzo according to package directions. Drain well.
  7. Add cooked orzo and diced chicken to the sauce. Fold together gently until everything is coated and heated through. Adjust consistency with broth or cream if needed.
  8. Serve hot, garnished with fresh parsley or Parmesan if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream. Freezes well for up to 2 months.