This Creamy Chicken Pot Pie Orzo brings all the comfort of traditional pot pie into a simple skillet meal that’s ready in just 30 minutes. I started making this recipe on busy weeknights when I needed something hearty but didn’t have time for rolling out pastry dough.
Table of Contents
Ingredients for Creamy Chicken Pot Pie Orzo
I always start with quality chicken breasts and fresh vegetables for the best flavor and texture. My go-to method is using rotisserie chicken when I’m short on time, but freshly cooked chicken gives you more control over seasoning. Here’s what you’ll need:
- 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) – I recommend cutting these small for even cooking
- 2 carrots (finely diced)
- 1/2 yellow onion (finely diced)
- 5 tablespoons butter
- 2 tablespoons olive oil
- 2 cups chicken broth – My preference is low-sodium so you can control the salt level
- 1/2 cup heavy whipping cream
- 1 teaspoon chicken bouillon powder – In my experience, this adds extra depth
- 1/3 cup all-purpose flour – I usually keep this measured and ready before starting
Step-by-Step Instructions
In my experience, cooking the orzo separately first prevents it from absorbing too much sauce and becoming mushy. Here’s how to bring everything together perfectly:
Step 1: Cook your orzo according to the package directions until just barely al dente, usually about 7-8 minutes. Drain thoroughly and set aside while you prepare the sauce.
Step 2: Pat the chicken breasts completely dry with paper towels, then season both sides generously with onion powder, garlic powder, paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F. Let it rest for 5 minutes, then dice into bite-sized pieces.
Step 3: In your largest skillet or Dutch oven, melt the butter with olive oil over medium-high heat. Add the diced onion, carrots, and celery, then sauté for 4-5 minutes until the vegetables start to soften and the onion becomes translucent. Pro tip: Don’t rush this step as it builds the flavor base.
Step 4: Reduce the heat to low and sprinkle the flour evenly over the softened vegetables. Stir constantly for 2-3 minutes to cook out the raw flour taste and create a smooth roux. This step is crucial for avoiding lumps later.
Step 5: Still on low heat, slowly pour in the chicken broth while whisking constantly, followed by the heavy whipping cream. Keep whisking until you achieve a smooth, lump-free sauce that begins to thicken, about 3-4 minutes.
Step 6: Sprinkle in the chicken bouillon powder and stir well. Add your diced chicken and let the mixture simmer gently for 3-4 minutes until the sauce reaches your preferred thickness. Finally, fold in the cooked orzo and stir everything together until creamy and well combined. Heat through for 2 minutes, then serve immediately.
Perfect Pairings for Creamy Chicken Pot Pie Orzo
This rich, creamy pasta dish pairs beautifully with lighter sides that add freshness and crunch to your meal.
Crisp Green Salad: A simple mixed green salad with a tangy vinaigrette cuts through the richness of the cream sauce and adds a refreshing contrast that balances the plate perfectly.
Roasted Green Beans: These add a slightly crispy texture and earthy flavor that complements the tender vegetables already in your orzo while boosting your meal’s nutritional value.
Crusty Garlic Bread: Perfect for soaking up every last bit of that luscious cream sauce, plus it adds a satisfying crunch that contrasts nicely with the soft pasta. Try pairing with garlic bread rolls for an even heartier meal.
Steamed Broccoli: The mild, slightly bitter notes of broccoli pair wonderfully with the savory chicken and cream, while adding important fiber and vitamins to round out your dinner. For more broccoli inspiration, check out this chicken sausage and broccoli orzo.
Simple Caesar Salad: The tangy, garlicky dressing of a classic Caesar provides a bright counterpoint to the rich orzo, and the crisp romaine adds textural variety. You might also enjoy this chicken Caesar sandwich for another Caesar-inspired meal.
Storage & Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb the sauce as it sits, so the texture will be slightly thicker when you reheat.
For reheating, I recommend using a saucepan over medium-low heat and adding a splash of chicken broth or milk to loosen the sauce back to its creamy consistency. Stir frequently and heat just until steaming, being careful not to overcook the pasta.
This dish is wonderfully versatile and tastes even better the next day once the flavors have melded together. You can also freeze portions in freezer-safe containers for up to 2 months, making it perfect for meal prep on busy weeks.
FAQs
Can I use a different type of pasta instead of orzo?
Yes, small pasta shapes like ditalini, small shells, or even elbow macaroni work well. Just cook them separately until al dente and adjust the sauce consistency as needed since different shapes absorb liquid differently.
What can I substitute for heavy cream?
Half-and-half works in a pinch, though the sauce will be slightly thinner. For a lighter version, you can use whole milk mixed with 2 tablespoons of cream cheese to maintain creaminess while reducing fat content.
How do I prevent the sauce from being lumpy?
The key is whisking constantly when you add the liquids to the flour roux and keeping the heat on low. Adding liquids slowly rather than all at once also helps create a perfectly smooth sauce every time.
Creamy Chicken Pot Pie Orzo
Ingredients
Equipment
Method
- Cook the orzo according to package directions until just barely al dente, usually about 7-8 minutes. Drain thoroughly and set aside.
- Pat the chicken breasts completely dry with paper towels, then season both sides generously with onion powder, garlic powder, paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F. Let it rest for 5 minutes, then dice into bite-sized pieces.
- In your largest skillet or Dutch oven, melt the butter with olive oil over medium-high heat. Add the diced onion, carrots, and celery, then sauté for 4-5 minutes until the vegetables start to soften and the onion becomes translucent.
- Reduce the heat to low and sprinkle the flour evenly over the softened vegetables. Stir constantly for 2-3 minutes to cook out the raw flour taste and create a smooth roux.
- Still on low heat, slowly pour in the chicken broth while whisking constantly, followed by the heavy whipping cream. Keep whisking until you achieve a smooth, lump-free sauce that begins to thicken, about 3-4 minutes.
- Sprinkle in the chicken bouillon powder and stir well. Add your diced chicken and let the mixture simmer gently for 3-4 minutes until the sauce reaches your preferred thickness. Finally, fold in the cooked orzo and stir everything together until creamy and well combined. Heat through for 2 minutes, then serve immediately.
