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Creamy Chicken Pot Pie Orzo Recipe
Zahra

Creamy Chicken Pot Pie Orzo Recipe

This Creamy Chicken Pot Pie Orzo Recipe transforms the classic pot pie into a luscious one-pot pasta dish featuring tender seasoned chicken, aromatic vegetables, and rice-shaped orzo swimming in a velvety cream sauce. Ready in just 30 minutes with minimal cleanup.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, cooked and diced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • 8 ounces orzo pasta uncooked
  • 2 celery stalks finely diced
  • 2 medium carrots finely diced
  • 0.5 yellow onion finely diced
  • 5 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 cups chicken broth preferably low-sodium
  • 0.5 cup heavy whipping cream
  • 1 teaspoon chicken bouillon powder
  • 0.33 cup all-purpose flour

Equipment

  • Large pot for boiling orzo
  • Large skillet or Dutch oven
  • Whisk
  • Wooden spoon
  • Sharp knife and cutting board

Method
 

  1. Cook the orzo: Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until just al dente, about 8 minutes. Drain thoroughly and set aside.
  2. Season and cook chicken: Pat chicken breasts dry and season with onion powder, garlic powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5 minutes per side until golden and cooked through to 165°F. Rest 5 minutes, then dice into chunks.
  3. Saute vegetables: In a large skillet or Dutch oven, melt butter with olive oil over medium-high heat. Add onion, carrots, and celery. Saute for 5 minutes until softened with glossy edges.
  4. Make the roux: Reduce heat to medium-low. Sprinkle flour evenly over vegetables. Stir constantly for 2-3 minutes until a thick paste forms.
  5. Create cream sauce: Slowly pour in chicken broth while whisking continuously. Add heavy cream and whisk until smooth. Stir in chicken bouillon powder. Simmer gently for 3 minutes until sauce thickens and coats a spoon.
  6. Combine everything: Fold in diced chicken and cooked orzo. Stir gently but thoroughly until everything is coated in cream sauce. Heat through for 2-3 minutes, stirring occasionally. Add more broth if too thick. Taste and adjust seasoning.
  7. Serve: Spoon into bowls and garnish with fresh parsley if desired. Serve immediately while hot and creamy.

Notes

  • Rotisserie chicken shortcut: Use 3 cups shredded rotisserie chicken and skip the chicken cooking step entirely
  • Make ahead: Prepare up to 24 hours in advance and reheat gently with extra broth
  • Freezer-friendly: Freeze for up to 2 months in airtight containers
  • Thickening tip: The orzo will absorb sauce as it sits, so keep extra broth handy for reheating
  • Vegetable additions: Frozen peas, corn, mushrooms, or green beans work beautifully