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A creamy, comforting one-pot dish combining tender chicken, sautéed vegetables, and orzo pasta in a rich, velvety sauce inspired by classic chicken pot pie flavors without the crust.

Ingredients

Scale
  • 2 boneless skinless chicken breasts, cooked and diced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 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
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Cook the orzo according to package instructions; drain and set aside.
  2. Season the chicken breasts with onion powder, garlic powder, paprika, salt, and black pepper.
  3. Heat a splash of olive oil in a skillet over medium-high heat and cook the chicken until it reaches 165°F internally.
  4. Dice the cooked chicken into bite-sized pieces.
  5. In a large skillet over medium-high heat, melt the butter with the olive oil.
  6. Add the diced onion, carrots, and celery to the skillet and sauté for 5–7 minutes until softened and lightly browned.
  7. Lower the heat and sprinkle the all-purpose flour over the veggies; whisk to form a roux.
  8. Stir the roux for 2–3 minutes to cook the flour.
  9. Slowly pour in the chicken broth while whisking, then add the chicken bouillon powder and heavy cream; whisk until the sauce is smooth and begins to thicken.
  10. Stir in the diced chicken and simmer, stirring occasionally, until the veggies are tender and the sauce reaches the desired thickness.
  11. Add the drained orzo to the skillet and stir to combine, coating the pasta with the creamy sauce.

Notes

Keep the orzo al dente to avoid mushy pasta., Sauté veggies well to add depth and sweetness., Rotisserie chicken can be used as a shortcut., Adjust sauce thickness by adding more broth or cream if too thick, or simmer longer if too thin., Protein swaps: shredded rotisserie chicken, leftover turkey, pork, or for a meatless option, sautéed mushrooms and canned chickpeas., Pasta alternatives: mini shells, ditalini, acini di pepe, cauliflower rice (low-carb), or gluten-free pasta., Dairy substitutions: half-and-half, dairy-free creamers like full-fat coconut milk, cream cheese, or Greek yogurt for extra creaminess., Thickeners substitutes: cornstarch slurry or gluten-free flour blend., Additional veggies: frozen peas, corn, green beans, mushrooms., Herbs and cheese: thyme, rosemary, parsley, Parmesan, or cheddar can be added for extra flavor., For a true pot pie, transfer filling to baking dish, top with puff pastry or biscuit dough and bake, reducing liquid slightly., Make-ahead tip: prepare sauce and filling without orzo, refrigerate or freeze, then cook and add orzo when reheating.

Nutrition

Find it online: https://livacooks.com/creamy-chicken-pot-pie-orzo/