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Easy One-Pot Creamy Chicken Pot Pie Orzo

This Creamy Chicken Pot Pie Orzo takes all the beloved flavors of classic pot pie and transforms them into a speedy, one-pot pasta dish. It's a ridiculously easy and utterly delicious comfort food meal that comes together quickly without the fuss of pastry.
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Equipment

  • Large pot or deep skillet
  • Whisk
  • Airtight container for storage

Ingredients
  

Ingredients

  • 2 boneless, skinless chicken breasts, cooked and diced leftover, rotisserie, or freshly cooked
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt to taste
  • black pepper to taste
  • 8 ounces orzo pasta
  • 2 celery stalks, 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 substitute with an equal amount of a bouillon cube/paste dissolved in water
  • 0.33 cup all-purpose flour

Instructions
 

  • First things first, make sure your chicken is cooked and diced. Set that aside.
  • Grab a large pot or a deep skillet – the bigger, the better for everything to fit comfortably. Heat the butter and olive oil over medium heat until the butter is melted and bubbly.
  • Add your finely diced celery, carrots, and onion to the pot. Cook them, stirring occasionally, until they start to soften, about 5-7 minutes. We're not looking for deep brown color, just tender-crisp veggies.
  • Now, sprinkle the flour over the cooked vegetables. Stir it well and cook for just 1-2 minutes, stirring constantly. This step cooks out the raw flour taste and creates a roux, which will thicken our sauce.
  • Slowly pour in the chicken broth while whisking constantly. Make sure to scrape the bottom of the pot to get any bits that might be stuck. Keep whisking until the mixture is smooth and starts to thicken slightly.
  • Stir in the heavy whipping cream, chicken bouillon powder, onion powder, garlic powder, paprika, and a good pinch of salt and pepper. Bring the mixture to a gentle simmer.
  • Add the orzo pasta to the simmering sauce. Stir it in well to make sure it's all submerged.
  • Bring the mixture back to a gentle simmer, then reduce the heat to low, cover the pot, and cook for about 10-12 minutes, or until the orzo is al dente (cooked through but still has a slight bite). Stir every couple of minutes to prevent the pasta from sticking to the bottom. This is important!
  • Once the orzo is cooked, stir in your diced cooked chicken. Cook for just a minute or two more, or until the chicken is heated through.
  • Taste the orzo and add more salt and pepper if needed. If the sauce seems too thick, you can stir in a splash more broth or cream until it reaches your desired consistency.
  • Serve hot! This is fantastic on its own or with a simple side salad or some crusty bread for dipping.

Notes

Substitutions & Additions:
- Veggies: Add peas, corn, mushrooms, or diced potato.
- Protein: Cooked, diced turkey works well.
- Cream: Use half-and-half for a lighter sauce.
- Herbs: Add dried thyme or rosemary.
- Cheese: Sprinkle cheddar or Parmesan on top.
Tips for Success:
- Finely Dice Veggies: Ensures even cooking.
- Cook the Roux: Prevents raw flour taste.
- Whisk Whisk Whisk: Prevents lumps when adding broth.
- Stir the Orzo: Prevents sticking to the bottom.
- Don't Overcook the Orzo: Cook until al dente.
- Prep Ahead: Dice veggies and cook chicken ahead of time.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, you may need to add a splash of chicken broth or milk to thin the sauce. Freezing is not recommended as the sauce may separate.
FAQs:
- Uncooked chicken: Adding pre-cooked chicken at the end is faster and prevents toughness.
- Thick/Thin sauce: Thicken with simmering or a cornstarch slurry; thin with broth or cream.