Description

This Creamy Chicken Pot Pie Orzo recipe combines tender, seasoned chicken and sautéed vegetables with a luscious creamy sauce, all tossed with perfectly cooked orzo pasta. It’s a comforting and hearty dish that brings the classic flavors of chicken pot pie into a quick and easy pasta meal.

Ingredients

Scale

Chicken

2 Boneless Skinless Chicken Breasts (cooked & diced)
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Paprika
Salt and Black Pepper (to taste)
1 tablespoon Olive Oil (for cooking chicken)

Vegetables and Sauce

2 Celery Stalks (finely diced)
2 Carrots (finely diced)
½ Yellow Onion (finely diced)
5 tablespoons Butter
1 tablespoon Olive Oil
1/3 cup All Purpose Flour
2 cups Chicken Broth
½ cup Heavy Whipping Cream
1 teaspoon Chicken Bouillon Powder

Pasta

8 ounces Orzo Pasta

Instructions

Cook the Orzo and Chicken: Cook the orzo pasta according to the package instructions until al dente, then drain and set aside. Meanwhile, season the chicken breasts with onion powder, garlic powder, paprika, salt, and black pepper. Heat a splash of olive oil in a skillet over medium-high heat and cook the chicken until it reaches an internal temperature of 165°F (74°C). Dice the cooked chicken into bite-sized pieces.
Sauté the Vegetables and Make Roux: In a large skillet over medium-high heat, combine the butter and olive oil. Once the butter has melted, add the finely diced onion, carrots, and celery. Sauté the vegetables for 4-5 minutes until they start to soften. Reduce the heat to low, sprinkle the all-purpose flour evenly over the veggies, and whisk it continuously to form a smooth paste or roux.
Add Liquids and Thicken Sauce: Continue stirring the roux constantly for 2-3 minutes to cook out the raw flour taste. Gradually pour in the chicken broth and heavy whipping cream, whisking to combine. Add the chicken bouillon powder and continue whisking until the mixture is smooth with no lumps and begins to thicken into a creamy sauce.
Combine Chicken and Orzo: Add the diced chicken to the skillet, stirring to incorporate it into the creamy sauce. Allow the mixture to simmer gently until it reaches the desired thickness. Finally, stir in the cooked and drained orzo pasta until evenly combined. Serve immediately and enjoy your creamy chicken pot pie orzo!

Notes

Use low-sodium chicken broth to reduce overall salt content if preferred.
For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
Vegetables can be varied—peas or green beans are good additions.
Make sure to cook the chicken thoroughly to an internal temperature of 165°F for food safety.
Leftovers store well in the refrigerator for up to 3 days and reheat gently with a splash of broth or cream.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Sautéing and Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1.5 cups)
Calories: 450 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0.1 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 95 mg

Keywords: creamy chicken pot pie orzo, chicken pot pie pasta, creamy chicken pasta, easy chicken dinner, one-pot chicken recipes