Creamy Chicken Pot Pie Orzo Recipe
Introduction
This Creamy Chicken Pot Pie Orzo is a comforting twist on the classic pot pie, using tender orzo pasta instead of traditional crust. Filled with flavorful chicken, vegetables, and a rich, creamy sauce, it’s perfect for a cozy dinner any night of the week.
Ingredients
- 2 boneless, skinless chicken breasts, cooked and diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 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
Instructions
- Step 1: Prepare the orzo according to the package directions. Drain and set aside.
- Step 2: Season the chicken breasts with onion powder, garlic powder, paprika, salt, and black pepper. Cook until fully cooked (internal temperature reaches 165°F). Dice into bite-sized pieces.
- Step 3: In a skillet, melt butter with olive oil over medium heat. Add the diced onion, carrots, and celery, and cook until slightly softened, about 5 minutes.
- Step 4: Sprinkle the flour over the vegetables and whisk continuously until a paste forms. Cook this roux for 2–3 minutes to eliminate the raw flour taste.
- Step 5: Slowly whisk in the chicken broth and heavy cream, stirring until the mixture is smooth and thickened.
- Step 6: Add the diced chicken, chicken bouillon powder, and cooked orzo to the skillet. Stir well and let simmer until the mixture reaches your desired thickness.
- Step 7: Spoon into bowls and serve warm. Enjoy your creamy, comforting chicken pot pie orzo!
Tips & Variations
- For extra flavor, add fresh thyme or rosemary while sautéing the vegetables.
- Swap out heavy cream for half-and-half if you prefer a lighter sauce.
- Add frozen peas or chopped green beans for additional veggies and color.
- Use cooked rotisserie chicken to save time.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if it becomes too thick.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of pasta instead of orzo?
Yes, small pasta shapes like ditalini or small shells work well as a substitute, but cooking times may vary slightly.
Is this recipe freezer-friendly?
This dish can be frozen, but the cream sauce may separate slightly upon thawing. To minimize this, reheat slowly with gentle stirring and add a little extra cream or broth if needed.
PrintCreamy Chicken Pot Pie Orzo Recipe
This Creamy Chicken Pot Pie Orzo recipe is a comforting, hearty dish that combines tender chicken, vegetables, and orzo pasta in a rich, creamy sauce. Inspired by classic chicken pot pie flavors but quicker and lighter, this recipe is perfect for a cozy family dinner or meal prep. It features well-seasoned chicken, sautéed veggies, and a velvety cream sauce thickened with a homemade roux.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Protein
- 2 boneless, skinless chicken breasts, cooked and diced
Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 teaspoon chicken bouillon powder
Pasta
- 8 ounces orzo pasta
Vegetables
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- ½ yellow onion, finely diced
Fats & Oils
- 5 tablespoons butter
- 2 tablespoons olive oil
Liquids
- 2 cups chicken broth
- ½ cup heavy whipping cream
Thickener
- ⅓ cup all-purpose flour
Instructions
- Cook the Orzo: Prepare the orzo pasta according to the package directions. Once cooked, drain the orzo thoroughly and set it aside to be combined later.
- Season & Cook the Chicken: Sprinkle the raw chicken breasts evenly with onion powder, garlic powder, paprika, salt, and black pepper. Cook the chicken until it reaches an internal temperature of 165°F (75°C) to ensure it’s fully cooked. Allow to cool slightly, then dice into bite-sized pieces.
- Sauté the Vegetables: In a large skillet, melt the butter together with olive oil over medium heat. Add the finely diced yellow onion, carrots, and celery. Cook the vegetables until they are slightly softened, about 5 minutes, stirring occasionally to prevent burning.
- Make the Roux: Sprinkle the all-purpose flour evenly over the softened vegetables. Whisk continuously to combine the flour with the butter and oil, forming a smooth paste. Continue cooking the roux for 2 to 3 minutes to remove the raw flour taste, stirring constantly.
- Make It Creamy: Gradually whisk in the chicken broth and heavy whipping cream into the roux mixture. Keep stirring until the sauce becomes smooth and starts to thicken to a creamy consistency.
- Combine Everything: Add the cooked diced chicken, chicken bouillon powder, and the drained orzo to the creamy sauce in the skillet. Stir well to combine all ingredients. Let the mixture simmer gently until it reaches the desired thickness and everything is heated through, about 3 to 5 minutes.
- Serve: Spoon the creamy chicken pot pie orzo into bowls while hot and enjoy this comforting, flavorful meal.
Notes
- Cooking the chicken breast ahead of time or using leftover cooked chicken can save prep time.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Feel free to add other vegetables like peas or mushrooms for added texture and flavor.
- Adjust seasoning at the end with extra salt and pepper if needed.
- To make this dish gluten-free, use a gluten-free flour or cornstarch slurry instead of all-purpose flour for the roux.
Keywords: Creamy chicken orzo, chicken pot pie recipe, comfort food, easy dinner, stovetop chicken recipes, creamy pasta with chicken, quick chicken pot pie
