Creamy Chicken Pot Pie Orzo Recipe
Introduction
This Creamy Chicken Pot Pie Orzo is a comforting twist on a classic favorite. Combining tender chicken, hearty vegetables, and tender orzo pasta in a rich, creamy sauce, it’s perfect for an easy weeknight dinner that feels special.
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
- Cook the Orzo: Prepare the orzo according to the package directions. Drain and set aside.
- Season & Cook the Chicken: Sprinkle the chicken breasts with onion powder, garlic powder, paprika, salt, and black pepper. Cook the chicken thoroughly until it reaches an internal temperature of 165°F (74°C). Dice into bite-sized pieces.
- Sauté the Vegetables: In a skillet, melt butter with olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are slightly softened, about 5 minutes.
- Make the Roux: Sprinkle the flour over the sautéed vegetables and whisk continuously until a paste forms. Cook this for 2–3 minutes to remove the raw flour taste.
- Make It Creamy: Slowly whisk in the chicken broth and heavy whipping cream until the mixture is smooth and begins to thicken.
- Combine Everything: Add the cooked chicken, chicken bouillon powder, and orzo to the creamy mixture. Simmer gently until it reaches your desired consistency, stirring occasionally.
- Serve: Spoon the creamy chicken pot pie orzo into bowls and enjoy warm.
Tips & Variations
- Use leftover rotisserie chicken to save time while maintaining great flavor.
- For extra veggies, add peas or mushrooms when sautéing the vegetables.
- If you prefer a thicker sauce, simmer a little longer; add more broth if it gets too thick.
- Substitute half-and-half for heavy cream for a lighter dish, though the sauce will be less rich.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave, stirring occasionally. You may need to add a splash of chicken broth or water to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta instead of orzo?
Yes, small pasta shapes like macaroni or small shells work well, but cooking times may vary slightly.
Is it necessary to cook the chicken first?
Yes, cooking the chicken beforehand ensures it is fully cooked and tender when combined with the sauce.
Print
Creamy Chicken Pot Pie Orzo Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Creamy Chicken Pot Pie Orzo recipe is a comforting and hearty one-pot meal that combines tender chicken, tender-crisp vegetables, and creamy sauce all tossed with perfectly cooked orzo pasta. Inspired by classic chicken pot pie flavors, this recipe offers a quicker and easier alternative without the crust, making it a perfect weeknight dinner option packed with flavor and creamy texture.
Ingredients
Chicken
- 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
Orzo
- 8 ounces orzo pasta
Vegetables
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- ½ yellow onion, finely diced
Sauce & Cooking Fat
- 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
- Cook the Orzo: Prepare the orzo pasta according to the package instructions, typically boiling in salted water until al dente. Drain well and set aside for later use.
- Season & Cook the Chicken: Sprinkle the chicken breasts evenly with onion powder, garlic powder, paprika, salt, and black pepper. Cook the chicken thoroughly on a skillet or pan until the internal temperature reaches 165°F (74°C). Once cooked, dice the chicken into bite-sized pieces.
- Sauté the Vegetables: In a large skillet, melt the butter together with the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing them until slightly softened, about 4-5 minutes.
- Make the Roux: Sprinkle the all-purpose flour evenly over the sautéed vegetables and whisk continuously to form a paste. Cook this mixture for 2-3 minutes to eliminate the raw flour taste while stirring constantly.
- Make It Creamy: Gradually whisk in the chicken broth and heavy whipping cream into the roux, ensuring the mixture stays smooth. Continue cooking and whisking until the sauce thickens to a creamy consistency.
- Combine Everything: Add the diced cooked chicken, chicken bouillon powder, and the cooked orzo pasta into the skillet with the creamy sauce. Stir well to combine and let it simmer for a few minutes until the flavors meld and the mixture reaches the desired consistency.
- Serve: Spoon the creamy chicken pot pie orzo into bowls and serve warm for a comforting and delicious meal.
Notes
- For a quicker version, use pre-cooked rotisserie chicken instead of cooking chicken breasts.
- You can substitute heavy cream with half-and-half or whole milk for a lighter sauce, though it may be less rich.
- Add frozen peas or green beans with the vegetables for extra color and nutrition.
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free orzo or small pasta shapes.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave with a splash of chicken broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: chicken pot pie orzo, creamy chicken pasta, one pot chicken dinner, comfort food, quick chicken recipes
