Creamy Chicken Pot Pie Orzo

Why You’ll Love This Recipe

If you’re a fan of creamy comfort food but don’t have the time for a traditional pot pie, this recipe is your answer! The combination of tender chicken, seasoned vegetables, and a luscious creamy sauce over orzo pasta makes this dish feel indulgent without all the work of a typical pie. Plus, it’s a one-pan meal that requires minimal cleanup—making it perfect for busy nights.

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

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Orzo: Prepare the orzo according to the package directions. Drain and set aside.

2. Season & Cook the Chicken: Sprinkle the chicken breasts with onion powder, garlic powder, paprika, salt, and pepper. Drizzle a little olive oil in a skillet over medium-high heat, then cook the chicken until fully cooked (internal temp 165°F). Dice into bite-sized pieces.

3. Sauté the Vegetables: In a large skillet over medium-high heat, melt the butter with the olive oil. Add the diced onion, carrots, and celery. Cook for 4–5 minutes, until the veggies are starting to soften.

4. Make the Roux: Reduce heat to low. Sprinkle the flour over the vegetables and whisk until a paste forms. Continue stirring and cook the roux for 2–3 minutes.

5. Make It Creamy: Slowly whisk in the chicken broth and heavy cream. Stir until the mixture is smooth and begins to thicken, with no flour lumps remaining.

6. Combine Everything: Stir in the chicken bouillon powder and add the diced chicken. Simmer until the sauce reaches your preferred thickness. Fold in the cooked orzo, stir to combine, and cook just until heated through.

7. Serve: Spoon into bowls and enjoy creamy, comforting chicken pot pie orzo!

Servings and Timing

• Prep Time: 5 minutes

• Cook Time: 25 minutes

• Servings: 5

Variations

• Vegetarian Option: Omit the chicken and add extra vegetables, such as mushrooms or peas, for a vegetarian version.

• Gluten-Free: Use gluten-free orzo and substitute the flour with a gluten-free thickening agent, such as cornstarch or a gluten-free flour blend.

• Cheesy Version: Stir in shredded cheese like cheddar or Parmesan for an extra creamy and cheesy twist.

Storage/Reheating

• Storage: Store leftover chicken pot pie orzo in an airtight container in the refrigerator for up to 3–4 days.

• Reheating: Reheat in a skillet over medium heat, adding a little extra chicken broth or cream to loosen up the sauce if needed.

FAQs

How can I make this recipe ahead of time?

You can prepare the chicken, vegetables, and sauce in advance and refrigerate them. When you’re ready to serve, cook the orzo and combine everything in a skillet to heat through.

Can I freeze the creamy chicken pot pie orzo?

Yes, you can freeze the dish! Just be sure to let it cool completely before transferring it to an airtight container. It will stay good in the freezer for up to 2 months. When reheating, thaw it in the fridge overnight and then heat it on the stove.

Is there a way to make this recipe lighter?

To make it lighter, you can use a lower-fat version of the cream or replace some of the butter with olive oil. You could also use lean chicken breast and reduce the amount of pasta.

What if I don’t have chicken bouillon powder?

If you don’t have chicken bouillon powder, you can substitute it with an equal amount of chicken broth or use a bouillon cube. Adjust the salt accordingly, as bouillon cubes can be salty.

Can I add other vegetables to this recipe?

Absolutely! Feel free to add vegetables like peas, corn, or green beans to make the dish even more hearty and colorful.

Can I use pre-cooked chicken?

Yes, if you have leftover chicken, you can skip the cooking step and simply add it in when combining the orzo and sauce. Just be sure to heat it through.

How do I prevent the sauce from being too thick?

If the sauce becomes too thick, you can add a little more chicken broth or cream to reach your desired consistency.

What’s the best way to cook the chicken for this recipe?

For tender chicken, cook it over medium-high heat with olive oil until it reaches an internal temperature of 165°F. This will ensure it’s fully cooked and juicy. You can also grill or bake the chicken if you prefer.

Can I use a different type of pasta?

Yes, if you don’t have orzo, you can substitute it with other small pasta shapes like ditalini, small shells, or even rice.

Can I make this recipe in one pot?

Yes, this recipe is mostly made in one skillet! You’ll need a separate pot for cooking the orzo, but everything else can be made in the same pan.

Conclusion

Creamy Chicken Pot Pie Orzo is the ultimate comfort food with a modern twist. It’s rich, flavorful, and incredibly easy to make, making it the perfect dinner for busy nights or when you need a cozy meal. Whether you stick to the classic version or try out one of the variations, it’s sure to become a family favorite.

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Creamy Chicken Pot Pie Orzo is a comforting and hearty dish that combines the rich flavors of a traditional chicken pot pie with the ease of orzo pasta. With tender chicken, sautéed vegetables, and a velvety cream sauce, this dish is a cozy meal that the whole family will love.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 5 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

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

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Instructions

1. Prepare the orzo according to the package directions. Drain and set aside.
2. Sprinkle the chicken breasts with onion powder, garlic powder, paprika, salt, and pepper. Drizzle a little olive oil in a skillet over medium-high heat, then cook the chicken until fully cooked (internal temp 165°F). Dice into bite-sized pieces.
3. In a large skillet over medium-high heat, melt the butter with the olive oil. Add the diced onion, carrots, and celery. Cook for 4–5 minutes, until the veggies are starting to soften.
4. Reduce heat to low. Sprinkle the flour over the vegetables and whisk until a paste forms. Continue stirring and cook the roux for 2–3 minutes.
5. Slowly whisk in the chicken broth and heavy cream. Stir until the mixture is smooth and begins to thicken, with no flour lumps remaining.
6. Stir in the chicken bouillon powder and add the diced chicken. Simmer until the sauce reaches your preferred thickness. Fold in the cooked orzo, stir to combine, and cook just until heated through.
7. Spoon into bowls and enjoy creamy, comforting chicken pot pie orzo!

Notes

• Vegetarian Option: Omit the chicken and add extra vegetables, such as mushrooms or peas, for a vegetarian version.
• Gluten-Free: Use gluten-free orzo and substitute the flour with a gluten-free thickening agent, such as cornstarch or a gluten-free flour blend.
• Cheesy Version: Stir in shredded cheese like cheddar or Parmesan for an extra creamy and cheesy twist.
• Storage: Store leftover chicken pot pie orzo in an airtight container in the refrigerator for up to 3–4 days.
• Reheating: Reheat in a skillet over medium heat, adding a little extra chicken broth or cream to loosen up the sauce if needed.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 75mg