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
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2 boneless skinless chicken breasts (or 2 cups rotisserie chicken, diced)
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1 tsp onion powder
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1 tsp garlic powder
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1/2 tsp paprika
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1 cup orzo pasta
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2 celery stalks, diced
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2 carrots, peeled and diced
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1 small yellow onion, diced
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2 tbsp butter
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1 tbsp olive oil
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2 cups chicken broth
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1 cup heavy whipping cream (or half-and-half)
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1 tsp chicken bouillon powder
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2 tbsp all-purpose flour
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Salt and black pepper, to taste
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Chopped parsley (optional, for garnish)
Instructions
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Cook orzo according to package directions. Drain and set aside.
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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.
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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.
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Build the sauce: Gradually whisk in chicken broth and heavy cream. Stir in chicken bouillon powder, salt, and pepper. Simmer until thickened.
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Add chicken: Stir in the diced cooked chicken and let it simmer a few minutes.
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Finish with orzo: Stir in the cooked orzo and mix until creamy and well combined.
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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