Introduction

This Creamy Chicken Pot Pie Orzo is a comforting twist on the classic pot pie, featuring tender chicken, a rich creamy sauce, and delicate orzo pasta. It’s a hearty, satisfying meal perfect for cozy weeknights or anytime you crave a warm, home-cooked dish.

A close-up view of a white bowl filled with a creamy chicken and orzo pasta dish, showing about two layers. The first layer is small, golden-brown seared chicken pieces distributed evenly across the bowl. The second layer is creamy sauce mixed with orzo pasta, finely chopped green herbs, and small orange carrot cubes, all cooked together. A silver spoon is partially dipped into the dish on the right side, resting inside the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
1/2 yellow onion, finely diced
5 tablespoons butter
2 tablespoons olive oil
2 cups chicken broth
1/2 cup heavy whipping cream
1 teaspoon chicken bouillon powder
1/3 cup all-purpose flour

Instructions

Step 1: Cook orzo in salted boiling water according to package directions until just barely al dente, about 7 to 8 minutes. Drain and set aside.
Step 2: Pat chicken breasts dry with paper towels, then season generously with onion powder, garlic powder, paprika, salt, and pepper.
Step 3: Heat 2 tablespoons olive oil in a skillet over medium-high heat and cook chicken for 6 to 7 minutes per side until golden and internal temperature reaches 165°F. Rest for 5 minutes, then dice into bite-sized pieces.
Step 4: In a large skillet or Dutch oven, melt butter with remaining olive oil over medium-high heat. Add diced onion, carrots, and celery. Sauté for 4 to 5 minutes, stirring occasionally, until vegetables soften and onion becomes translucent.
Step 5: Reduce heat to low and sprinkle flour evenly over the softened vegetables. Stir constantly for 2 to 3 minutes to cook out the raw flour taste and create a golden roux.
Step 6: With heat still on low, slowly whisk in chicken broth followed by heavy whipping cream. Keep whisking continuously until you have a smooth, lump-free sauce that begins to thicken, about 3 to 4 minutes.
Step 7: Sprinkle in chicken bouillon powder and stir in diced chicken. Let mixture simmer gently for 3 to 4 minutes until sauce reaches desired consistency.
Step 8: Fold in cooked orzo and stir until creamy and well combined. Heat through for 2 minutes, then serve immediately.

Tips & Variations

Cook orzo just until al dente to prevent mushiness in the final dish.
Use rotisserie chicken as a shortcut to save time without sacrificing flavor.
The sauce may thicken as it sits—add a splash of broth or cream when reheating to loosen it up.
Add peas or other vegetables like mushrooms or green beans for extra color and nutrition.

Storage

Store leftover creamy chicken pot pie orzo in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave, adding a little broth or cream if the sauce has thickened too much.

How to Serve

A close-up view of a thick creamy soup served in a white bowl, filled with small orzo pasta pieces that are light yellow with a soft texture. Large chunks of golden-brown cooked chicken are scattered through the soup, adding a crispy contrast. Small orange carrot cubes and green chopped parsley are mixed throughout, adding bright color. A silver spoon rests inside the bowl on the right side, partially submerged. The background shows a white marbled surface, enhancing the fresh and clean look of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like ditalini, small shells, or elbows work well, but orzo’s rice-like size and shape make it ideal for this creamy dish.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute the butter with a plant-based alternative and use coconut cream or a dairy-free cream substitute instead of heavy whipping cream.