Creamy Chicken Pot Pie Orzo is a comforting and hearty dish that brings together tender chicken, savory vegetables, and creamy sauce, all combined with orzo pasta. It’s a wonderful meal option for families, perfect for chilly evenings or whenever you crave something warm and satisfying.
Why Make This Recipe
This recipe is a great choice for several reasons. It combines the best parts of traditional chicken pot pie with the ease and quick cooking of orzo pasta. It’s simple enough to whip up on a busy weeknight but is also special enough for gatherings or family dinners. Plus, the creamy texture and flavorful seasonings make it a hit with both kids and adults.
How to Make Creamy Chicken Pot Pie Orzo
Ingredients:
- 2 boneless skinless chicken breasts, cooked & diced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 8 oz orzo pasta
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- 1/2 yellow onion, finely diced
- 5 tbsp butter
- 2 tbsp olive oil
- 2 cups chicken broth
- 1/2 cup heavy whipping cream
- 1 tsp chicken bouillon powder
- 1/3 cup all-purpose flour
Directions:
- Cook orzo according to package instructions.
- Season the chicken with onion powder, garlic powder, paprika, salt, and pepper. Cook it in a skillet with olive oil until the internal temperature reaches 165°F. Once cooked, dice it into bite-sized pieces.
- In a large skillet over medium-high heat, add butter and olive oil. Once melted, add onion, carrots, and celery. Sauté for 4–5 minutes until softened.
- Reduce the heat to low. Sprinkle the flour over the veggies and whisk to form a roux. Cook for 2–3 minutes.
- Slowly whisk in the chicken broth and heavy cream until the mixture is smooth and thickened.
- Add the diced chicken and let it simmer until you reach the desired thickness. Stir in the drained orzo.
- Serve and enjoy!
How to Serve Creamy Chicken Pot Pie Orzo
This dish is best served warm. You can serve it straight from the skillet or plate it for a fancy touch. It pairs well with a simple green salad or warm bread for a complete meal.
How to Store Creamy Chicken Pot Pie Orzo
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, you may want to add a splash of milk or broth to bring back the creamy texture.
Tips to Make Creamy Chicken Pot Pie Orzo
- Make sure to cook the vegetables until they are soft but still colorful. This enhances the flavors.
- Feel free to add more of your favorite veggies, like peas or corn, for added nutrition.
- If you like a bit of spice, consider adding a pinch of cayenne pepper or crushed red pepper flakes.
Variation
You can substitute the chicken with turkey or even use leftover rotisserie chicken for a quicker option. For a vegetarian version, replace the chicken with chickpeas and use vegetable broth instead of chicken broth.
FAQs
1. Can I use frozen vegetables?
Yes, frozen vegetables work great! Just make sure to let them cook long enough to heat through.
2. Is orzo pasta gluten-free?
No, orzo is made from wheat. If you’re looking for a gluten-free option, consider using rice or gluten-free pasta.
3. Can I make this dish ahead of time?
Yes, you can prepare it ahead of time but it’s best to store the orzo separately if you plan to reheat it, as it can absorb a lot of the sauce.
Creamy Chicken Pot Pie Orzo
Ingredients
Main Ingredients
- 2 pieces boneless skinless chicken breasts, cooked & diced
- 8 oz orzo pasta Cook according to package instructions.
- 2 cups chicken broth
- 1/2 cup heavy whipping cream
- 1/3 cup all-purpose flour
Vegetable Ingredients
- 2 stalks celery, finely diced
- 2 pieces carrots, finely diced
- 1/2 piece yellow onion, finely diced
Seasonings and Fats
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 5 tbsp butter
- 2 tbsp olive oil
- 1 tsp chicken bouillon powder
Instructions
Preparation
- Cook orzo according to package instructions.
- Season the chicken with onion powder, garlic powder, paprika, salt, and pepper.
- Cook it in a skillet with olive oil until the internal temperature reaches 165°F. Once cooked, dice it into bite-sized pieces.
Cooking
- In a large skillet over medium-high heat, add butter and olive oil. Once melted, add onion, carrots, and celery. Sauté for 4–5 minutes until softened.
- Reduce the heat to low. Sprinkle the flour over the veggies and whisk to form a roux. Cook for 2–3 minutes.
- Slowly whisk in the chicken broth and heavy cream until the mixture is smooth and thickened.
- Add the diced chicken and let it simmer until you reach the desired thickness. Stir in the drained orzo.