Introduction

Oh, that comforting hug in a bowl! Remember those classic chicken pot pies? The flaky crust, the creamy, savory filling… pure nostalgia, right? Well, what if I told you that you can capture all those wonderful flavors and that cozy feeling, but in a fraction of the time and with way less fuss? Get ready to fall in love with this Creamy Chicken Pot Pie Orzo. It’s the ultimate weeknight savior that tastes like it simmered all day, but we both know the secret is how wonderfully quick and simple it is!

Why You’ll Love This Recipe

Speedy Supper: Seriously, from start to finish, you’ll have this on the table in about 30 minutes. Perfect for those busy evenings!
Effortlessly Easy: No fancy techniques here! Just simple steps that lead to a restaurant-worthy meal.
Perfect for Gifting: Make a double batch and freeze portions for busy friends or new parents. It’s a thoughtful, homemade treat.
A Guaranteed Crowd-Pleaser: Kids and adults alike adore this dish. It’s rich, satisfying, and packed with deliciousness.

Ingredients

Let’s gather up everything you need. Don’t worry, it’s all pretty standard pantry stuff!

2 boneless, skinless chicken breasts, cooked and diced: Rotisserie chicken is your best friend here for ultimate speed! Or, just boil or bake a couple of breasts ahead of time.
1 teaspoon onion powder: For that foundational savory flavor.
1 teaspoon garlic powder: Because garlic makes everything better!
1 teaspoon paprika: Adds a touch of color and subtle warmth.
Salt and black pepper, to taste: The essential seasoning duo.
8 ounces orzo pasta: These little rice-shaped pastas are perfect for soaking up all that yummy sauce.
2 celery stalks, finely diced: Adds a lovely subtle crunch and freshness.
2 carrots, finely diced: For a touch of sweetness and beautiful color.
½ yellow onion, finely diced: The aromatic base of our creamy sauce.
5 tablespoons butter: The heart of our creamy sauce.
2 tablespoons olive oil: To help sauté those veggies without burning the butter.
2 cups chicken broth: The liquid gold that brings everything together.
½ cup heavy whipping cream: This is what makes it truly dreamy and decadent!
1 teaspoon chicken bouillon powder: An extra punch of chickeny goodness.
⅓ cup all-purpose flour: Our thickening agent for that luscious sauce.

How to Make It

Alright, let’s get cooking! Put on your favorite apron and let’s make some magic happen.

Cook the Orzo: First things first, get your orzo going. Cook it according to the package directions until it’s perfectly al dente. Once it’s done, drain it well and set it aside. We’ll toss it in later!
Sauté the Veggies: Grab a large skillet or a Dutch oven – whatever you have handy. Melt the butter and olive oil over medium heat. Toss in your finely diced celery, carrots, and yellow onion. Let them sauté, stirring occasionally, until they start to soften up, which should take about 5-7 minutes. You want them tender, not mushy!
Create the Roux: Now, sprinkle the flour right over those softened veggies. Stir it all around and let it cook for just 1 minute, stirring constantly. This little step helps cook out the raw flour taste and builds the base for our creamy sauce.
Whisk in the Broth: Slowly, and I mean slowly, start whisking in the chicken broth and the chicken bouillon powder. Keep whisking to make sure it’s nice and smooth with no lumps. Bring this mixture to a gentle simmer, stirring now and then, until the sauce begins to thicken beautifully. You’re looking for a consistency that coats the back of your spoon.
Add the Creamy Goodness: Turn the heat down a little. Now, stir in the heavy whipping cream – oh, hello decadence! Then, add your pre-cooked, diced chicken. Sprinkle in the onion powder, garlic powder, paprika, and your salt and pepper to taste. Give it all a good stir to combine.
Marry the Orzo: It’s time to bring everything together! Add your cooked orzo pasta to the skillet. Stir everything gently until the orzo is coated in that glorious creamy chicken and vegetable mixture.
Heat Through: Let it all heat through for about 2-3 minutes, just to make sure everything is nice and warm. And that’s it! You’ve officially created a masterpiece.

Substitutions & Additions

This recipe is fantastic as is, but feel free to get creative! It’s all about making it your own.

Veggies: Peas are a classic pot pie addition! Frozen peas can be stirred in during the last few minutes of cooking. Corn, diced potatoes, or even green beans would be lovely too.
Herbs: A sprinkle of fresh parsley or thyme stirred in at the end adds a lovely burst of freshness.
Spice: If you like a little kick, a pinch of red pepper flakes can be a nice addition.
Creaminess: If you don’t have heavy cream, half-and-half will work, but it might be slightly less rich.
Broth: Vegetable broth can be used if you prefer, but chicken broth really enhances that pot pie flavor.

Tips for Success

A few little secrets to ensure your Creamy Chicken Pot Pie Orzo is absolutely perfect every time.

Don’t Overcook the Orzo: Remember, it will cook a tiny bit more in the sauce, so aim for al dente.
Dice Your Veggies Small: This ensures they cook quickly and evenly, and you get a nice distribution of flavor in every bite.
Whisk Consistently: When adding the broth, whisking continuously prevents lumps and creates that silky smooth sauce.
Prep Ahead: Cook your chicken and dice your vegetables a day in advance to make assembly even faster.
Taste and Adjust: Always taste your sauce before serving and adjust salt and pepper as needed.

How to Store It

Leftovers are a good thing! This dish stores beautifully.

Let the orzo cool completely, then store it in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days. To reheat, you can gently warm it on the stovetop over low heat, adding a splash of milk or broth if it seems a little thick. You can also microwave it, stirring halfway through.

FAQs

Got a quick question? I’ve got you covered!

Can I make this vegetarian?

Absolutely! You can omit the chicken and add more hearty vegetables like mushrooms, extra carrots, or even some chickpeas. Use vegetable broth instead of chicken broth, and you’ve got a delicious vegetarian meal.

Can I freeze this?

Yes, you can! Let it cool completely, then portion it into freezer-safe containers. It freezes well for up to 2-3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

What kind of pot should I use?

A large skillet with high sides or a Dutch oven is ideal because it allows you to easily sauté the vegetables, make the sauce, and stir everything together in one pan. This is a one-pot wonder!

Creamy Chicken Pot Pie Orzo

A quick and easy weeknight meal that captures the comforting flavors of classic chicken pot pie in a delicious orzo dish. Ready in about 30 minutes!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings 4 servings

Equipment

large skillet or Dutch oven Ideal for sautéing vegetables, making sauce, and combining ingredients in one pan.
Pot For cooking the orzo.

Ingredients

Main ingredients

2 boneless, skinless chicken breasts chicken breasts cooked and diced. Rotisserie chicken is recommended for speed.
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
salt and black pepper to taste
8 ounces orzo pasta
2 stalks celery finely diced
2 carrots finely diced
0.5 yellow onion finely diced
5 tablespoons butter
2 tablespoons olive oil
2 cups chicken broth
0.5 cup heavy whipping cream
1 teaspoon chicken bouillon powder
0.33 cup all-purpose flour

Instructions

Cook the Orzo: First things first, get your orzo going. Cook it according to the package directions until it's perfectly al dente. Once it's done, drain it well and set it aside. We'll toss it in later!
Sauté the Veggies: Grab a large skillet or a Dutch oven – whatever you have handy. Melt the butter and olive oil over medium heat. Toss in your finely diced celery, carrots, and yellow onion. Let them sauté, stirring occasionally, until they start to soften up, which should take about 5-7 minutes. You want them tender, not mushy!
Create the Roux: Now, sprinkle the flour right over those softened veggies. Stir it all around and let it cook for just 1 minute, stirring constantly. This little step helps cook out the raw flour taste and builds the base for our creamy sauce.
Whisk in the Broth: Slowly, and I mean slowly, start whisking in the chicken broth and the chicken bouillon powder. Keep whisking to make sure it's nice and smooth with no lumps. Bring this mixture to a gentle simmer, stirring now and then, until the sauce begins to thicken beautifully. You're looking for a consistency that coats the back of your spoon.
Add the Creamy Goodness: Turn the heat down a little. Now, stir in the heavy whipping cream – oh, hello decadence! Then, add your pre-cooked, diced chicken. Sprinkle in the onion powder, garlic powder, paprika, and your salt and pepper to taste. Give it all a good stir to combine.
Marry the Orzo: It's time to bring everything together! Add your cooked orzo pasta to the skillet. Stir everything gently until the orzo is coated in that glorious creamy chicken and vegetable mixture.
Heat Through: Let it all heat through for about 2-3 minutes, just to make sure everything is nice and warm. And that's it! You've officially created a masterpiece.

Notes

This recipe is fantastic as is, but feel free to get creative with substitutions and additions like peas, corn, or fresh herbs. For best results, don't overcook the orzo, dice vegetables small, and whisk consistently when adding broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated on the stovetop or in the microwave.