Creamy Chicken Pot Pie Orzo

This Creamy Chicken Pot Pie Orzo combines the comforting flavors of a classic chicken pot pie with the creamy, buttery texture of orzo pasta. Packed with tender chicken, sautéed vegetables, and a rich, velvety sauce, this dish is hearty, flavorful, and perfect for cozy weeknight dinners or special occasions.

Ingredients

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

Instructions

Step 1: Cook the Orzo

1. Bring a large pot of salted water to a rolling boil.
2. Add the orzo pasta and cook according to package instructions (usually about 8–10 minutes ), until just al dente.
3. Drain the orzo and set aside.

Step 2: Season & Cook the Chicken

1. Pat the chicken breasts dry with paper towels.
2. Season both sides with onion powder , garlic powder , paprika , salt , and black pepper .
3. In a skillet over medium-high heat, add a drizzle of olive oil .
4. Cook the chicken for 5–6 minutes per side , or until fully cooked (internal temperature should reach 165°F/74°C ).
5. Remove the chicken from the skillet, let it rest for a few minutes, then dice into bite-sized cubes.

Step 3: Sauté the Veggies

1. In a large, deep skillet or Dutch oven, melt the butter with the remaining olive oil over medium-high heat.
2. Add the diced onion , carrots , and celery . Cook, stirring occasionally, for 4–5 minutes , or until the vegetables are softened and fragrant.

Step 4: Make a Roux

1. Reduce the heat to low.
2. Sprinkle the flour over the sautéed vegetables, stirring constantly to coat them evenly.
3. Cook for 2–3 minutes , whisking often, to get rid of any raw flour taste. The mixture should become a smooth, thick paste (this is your roux!).

Step 5: Build the Creamy Sauce

1. Gradually pour in the chicken broth , whisking the mixture as you go to avoid lumps.
2. Add the heavy whipping cream and continue whisking until the sauce is smooth and starts to thicken.
3. Stir in the chicken bouillon powder for an extra flavor boost.
4. Let the sauce simmer for 3–4 minutes , then add the diced chicken back into the skillet. Cook for a few more minutes to heat everything through and let the flavors meld.

Step 6: Combine with Orzo

1. Fold in the cooked orzo . Stir until everything is evenly coated and warmed through.
2. Taste and adjust salt and pepper as needed.

Step 7: Serve

1. Divide the creamy chicken pot pie orzo into bowls.
2. Garnish with fresh parsley or grated Parmesan cheese, if desired.
3. Serve hot and enjoy the comforting goodness!

Tips for Success

• Use rotisserie chicken : Save time by using pre-cooked rotisserie chicken instead of cooking chicken breasts from scratch.
• Customize veggies : Add peas, corn, or mushrooms for extra flavor and texture.
• Make it ahead : This dish reheats beautifully! Store leftovers in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

• Pair with a side of crusty bread or garlic knots to soak up the creamy sauce.
• Serve with a simple green salad or roasted vegetables for a balanced meal.

Enjoy this Creamy Chicken Pot Pie Orzo —a hearty, comforting dish that’s sure to become a family favorite!