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!
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.