Introduction

This Creamy Chicken Pot Pie Orzo combines the comforting flavors of a classic pot pie with tender orzo pasta for a deliciously satisfying meal. It’s an easy one-pot dish that’s perfect for busy weeknights or cozy dinners.

Creamy Chicken Pot Pie Orzo Recipe - Recipe Image

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 should reach 165°F). Dice into bite-sized pieces.
Step 3: In a large skillet, melt butter with olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are 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 to 3 minutes to eliminate the raw flour taste.
Step 5: Gradually whisk in the chicken broth and heavy whipping cream until the mixture is smooth and begins to thicken.
Step 6: Add the cooked chicken, chicken bouillon powder, and cooked orzo to the skillet. Stir well and simmer until the sauce reaches your desired consistency, about 3 to 5 minutes.
Step 7: Spoon the creamy chicken pot pie orzo into bowls and serve warm.

Tips & Variations

Use rotisserie chicken to save time and add extra flavor.
Add frozen peas or green beans for extra vegetables and color.
Substitute half-and-half for heavy cream for a lighter version.
For a gluten-free option, use a gluten-free flour blend or corn starch as a thickener.

Storage

Store leftover creamy chicken pot pie orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream if it becomes too thick.

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 acini di pepe, pastina, or even small shells work well. Just adjust the cooking time accordingly.

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F. The chicken should be opaque and juices should run clear when cut.

Creamy Chicken Pot Pie Orzo Recipe

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★★★★★

5 from 51 reviews

This Creamy Chicken Pot Pie Orzo recipe delivers the comforting flavors of a classic pot pie in a quick-to-make, creamy orzo pasta dish. Tender chicken, sautéed vegetables, and a rich, velvety sauce come together with orzo pasta to create a hearty, satisfying meal perfect for any day of the week.

Author: Bella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

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

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 directions, usually by boiling in salted water until al dente. Drain the orzo well and set it aside for later use.
Season & Cook the Chicken: Rub the chicken breasts with onion powder, garlic powder, paprika, salt, and black pepper. Cook the chicken breasts until they reach an internal temperature of 165°F (74°C), ensuring they are fully cooked through. Let them rest briefly, then dice into bite-sized pieces.
Sauté the Vegetables: In a large skillet, melt the butter together with the olive oil over medium heat. Add the finely diced onion, carrots, and celery, and cook until the vegetables begin to soften but still retain some texture, about 4-5 minutes.
Make the Roux: Sprinkle the all-purpose flour evenly over the cooked vegetables. Whisk continuously to combine the flour with the butter and oil, forming a smooth paste (roux). Cook this mixture for 2 to 3 minutes to eliminate the raw flour taste, stirring constantly.
Make It Creamy: Gradually whisk in the chicken broth and heavy whipping cream to the roux, ensuring the mixture is smooth and lump-free. Continue to cook and stir until the sauce thickens to a creamy consistency.
Combine Everything: Add the cooked, diced chicken, chicken bouillon powder, and cooked orzo to the creamy vegetable sauce. Stir well and simmer on low heat until everything is heated through and the sauce reaches your desired thickness.
Serve: Spoon the creamy chicken pot pie orzo into bowls and serve warm. Enjoy the rich, comforting flavors of this hearty dish.

Notes

Cooking the orzo just until al dente prevents it from becoming mushy when combined with the sauce.
You can substitute heavy cream with half-and-half for a lighter option, though the sauce will be less rich.
For deeper flavor, use homemade chicken broth if available.
Adjust seasoning to taste, especially salt and pepper, after combining all components.
Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.

Keywords: Creamy Chicken Pot Pie Orzo, Chicken Orzo Recipe, Comfort Food, One Pot Meal, Easy Dinner