Go Back
Creamy Chicken Pot Pie Orzo Recipe

Creamy Chicken Pot Pie Orzo

This recipe transforms the classic chicken pot pie into a simple, one-skillet meal using orzo pasta instead of a traditional crust. It combines tender chicken and soft vegetables in a rich, savory cream sauce for a comforting and convenient dish. Perfect for a chilly evening, this meal is easy enough for a weeknight but impressive enough for guests.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 5 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Skillet or Pan
  • Wooden spoon
  • Fine-mesh Sieve

Method
 

Instructions
  1. Cook the orzo pasta according to the package directions until al dente. Drain well and set it aside.
  2. While the orzo cooks, season the chicken breasts generously with onion powder, garlic powder, paprika, salt, and pepper. Cook the chicken in a skillet or pan until it's fully cooked through (reaching an internal temperature of 165°F). Remove from the skillet, let it rest for a moment, and then dice into bite-sized pieces.
  3. In the same skillet, melt the butter with the olive oil over medium heat. Add the finely diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables have softened slightly but still have a bit of a bite.
  4. Sprinkle the all-purpose flour over the cooked vegetables. Whisk everything together until a thick paste, or roux, forms. Continue to cook and stir for about 2 minutes to cook out the raw flour taste.
  5. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once the broth is incorporated, whisk in the heavy cream until the sauce is smooth.
  6. Bring the sauce to a gentle simmer and let it cook for a few minutes until it begins to thicken. Stir in the chicken bouillon powder.
  7. Add the cooked, diced chicken and the prepared orzo to the skillet. Stir everything together gently, allowing the orzo and chicken to get coated in the creamy sauce. Let it simmer for another 2-3 minutes until everything is heated through and the sauce has reached your desired consistency.
  8. Taste and adjust seasoning with more salt and pepper if needed. Spoon into bowls and serve immediately. Enjoy!

Notes

For the best results, cook the roux for a full two minutes to deepen the flavor and avoid a raw flour taste. Using a rotisserie chicken can save time. You can deglaze the pan after cooking the chicken to add more flavor. Vegetable substitutions like peas, corn, or mushrooms work well. For a dairy-free option, use plant-based butter and a dairy-free heavy cream substitute like full-fat coconut milk.