Creamy Chicken Pot Pie Orzo

Creamy Chicken Pot Pie Orzo

A comforting twist on classic chicken pot pie, this Creamy Chicken Pot Pie Orzo features tender chicken and vegetables enveloped in a rich, creamy orzo base, making it a heartwarming meal for any occasion.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

For the main dish

2 pieces boneless skinless chicken breasts (or substitute with 2 cups rotisserie chicken, diced for quicker prep)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
1 cup orzo pasta
2 stalks celery, diced
2 pieces carrots, peeled and diced
1 small yellow onion, diced
2 tbsp butter (unsalted for better control over seasoning) Use room temperature for easy mixing.
1 tbsp olive oil (extra virgin) For flavor.
2 cups chicken broth (homemade or low-sodium)
1 cup heavy whipping cream (or half-and-half) For a lighter touch.
1 tsp chicken bouillon powder
2 tbsp all-purpose flour For thickening.
to taste Salt and black pepper
to taste Chopped parsley (optional, for garnish)

Method

Preparation

Cook the orzo according to the package directions. Drain and set aside.
In a large skillet over medium-high heat, melt butter with olive oil. Add the diced onion, celery, and carrots. Cook for about 4–5 minutes until softened and golden.
Reduce heat to medium. Sprinkle flour over the softened veggies and stir to form a paste. Cook for 2–3 minutes.
Gradually whisk in your chicken broth and heavy cream. Stir in chicken bouillon powder, salt, and pepper. Let it simmer until thickened.
Stir in your diced cooked chicken and let it warm through.
Gently fold in the cooked orzo until everything is creamily combined.
Garnish with chopped parsley if desired and serve hot.

Notes

Best enjoyed fresh but can be refrigerated for up to 3 days. This dish is freezable for up to 2 months.