Description
Creamy Chicken Pot Pie Orzo is the ultimate one-pot comfort food! Loaded with tender chicken, carrots, celery, and a luscious creamy sauce, this dish brings all the cozy pot pie vibes without the crust—or the fuss.
Ingredients
2 boneless skinless chicken breasts (or 2 cups rotisserie chicken, diced)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
1 cup orzo pasta
2 celery stalks, diced
2 carrots, peeled and diced
1 small yellow onion, diced
2 tbsp butter
1 tbsp olive oil
2 cups chicken broth
1 cup heavy whipping cream (or half-and-half)
1 tsp chicken bouillon powder
2 tbsp all-purpose flour
Salt and black pepper, to taste
Chopped parsley (optional, for garnish)
Instructions
Cook orzo according to package directions. Drain and set aside.
Sauté vegetables: In a large skillet over medium-high heat, melt butter with olive oil. Add diced onion, celery, and carrots. Cook for 4–5 minutes until softened and slightly golden.
Make the roux: Reduce heat to medium, sprinkle flour over the veggies, and stir to form a paste. Cook for 2–3 minutes, stirring constantly.
Build the sauce: Gradually whisk in chicken broth and heavy cream. Stir in chicken bouillon powder, salt, and pepper. Simmer until thickened.
Add chicken: Stir in the diced cooked chicken and let it simmer a few minutes.
Finish with orzo: Stir in the cooked orzo and mix until creamy and well combined.
Serve hot, garnished with chopped parsley if desired.
Notes
Rotisserie chicken makes this even faster.
Swap heavy cream with half-and-half for a lighter version, but expect a thinner sauce.
Add frozen peas or green beans for a veggie boost.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 135 mg