Creamy Chicken Pot Pie Orzo (Print-Friendly Version)
Creamy orzo pasta with chicken and vegetables in a savory sauce, perfect for a hearty meal in 30 minutes.
# What You’ll Need to Make This:
→ Chicken
01 -
2 boneless, skinless chicken breasts, cooked and diced
02 -
1 teaspoon onion powder
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Orzo
07 -
225 grams orzo pasta
→ Vegetables
08 -
2 celery stalks, finely diced
09 -
2 carrots, finely diced
10 -
0.5 yellow onion, finely diced
→ Creamy Sauce
11 -
70 grams unsalted butter
12 -
2 tablespoons olive oil
13 -
480 millilitres chicken broth
14 -
120 millilitres heavy whipping cream
15 -
1 teaspoon chicken bouillon powder
16 -
45 grams all-purpose flour
# How to Prepare:
01 -
Boil orzo pasta in salted water according to package instructions until al dente. Drain and set aside.
02 -
Season chicken breasts with onion powder, garlic powder, paprika, salt, and black pepper. Cook in a skillet over medium heat until internal temperature reaches 74°C. Dice into bite-size pieces.
03 -
In a large skillet, melt butter with olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until vegetables are just softened, about 5 minutes.
04 -
Sprinkle flour over the sautéed vegetables and whisk until a smooth paste forms. Cook for 2 to 3 minutes, stirring constantly.
05 -
Slowly whisk in chicken broth and heavy cream, stirring constantly, until the mixture is smooth and begins to thicken.
06 -
Add diced chicken, chicken bouillon powder, and cooked orzo into the skillet. Stir to combine and simmer for 3 to 5 minutes until heated through and creamy.
07 -
Spoon orzo mixture into bowls and serve hot.
# Extra Tips:
01 -
For best texture, avoid overcooking the orzo to maintain a pleasantly firm bite.
02 -
If a thicker consistency is desired, allow the final mixture to simmer uncovered for an additional few minutes.