Chicken Pot Pie Orzo

This hearty Creamy Chicken Pot Pie Orzo has become my cold-weather salvation since discovering it last winter. It captures all the nostalgic flavors of traditional chicken pot pie but transforms them into a creamy, comforting pasta dish that comes together in just 30 minutes.

The first time I made this recipe, I was craving chicken pot pie but didn't have the patience for pie crust. What began as a lazy dinner experiment has become my most requested recipe when friends come over for casual dinners.

Ingredients

• Boneless skinless chicken breasts they provide lean protein and soak up all the seasoning beautifully
• Orzo pasta this rice shaped pasta is the perfect vehicle for the creamy sauce
• Celery and carrots these classic pot pie vegetables add texture and traditional flavor notes
• Yellow onion it melts into the background providing subtle sweetness
• Butter and olive oil the combination prevents burning while adding richness
• Heavy whipping cream creates that luxurious silky texture that makes this dish irresistible
• All purpose flour forms the roux that thickens our sauce to the perfect consistency
• Chicken broth and bouillon powder these intensify the savory flavor making every bite taste slow simmered
• Simple seasonings onion powder garlic powder paprika salt and pepper build layers of flavor

Step-by-Step Instructions

Cook the Orzo

Bring a pot of generously salted water to a boil. Cook orzo according to package directions until just barely al dente. You want it slightly underdone as it will continue cooking when added to the sauce later. Drain thoroughly and set aside. The pasta will absorb some of the creamy sauce in the final step creating the perfect texture.

Season and Cook the Chicken

Pat chicken breasts completely dry with paper towels to ensure good browning. Season liberally with onion powder garlic powder paprika salt and pepper on both sides pressing the seasonings into the meat. Heat olive oil in a large skillet over medium high heat until shimmering. Add chicken and cook undisturbed for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a cutting board and let rest for 5 minutes before dicing into bite sized pieces.

Sauté the Vegetables

In your largest skillet or Dutch oven melt butter with olive oil over medium heat. Add diced onion carrots and celery making sure they're all cut to similar sizes for even cooking. Cook for about 5 minutes stirring occasionally until vegetables begin to soften and onions become translucent. The vegetables should release their aromas but not brown.

Make the Roux

Reduce heat to low and sprinkle flour evenly over the softened vegetables. Whisk continuously for 2 to 3 minutes to cook out the raw flour taste. The mixture will look like a paste coating the vegetables. This step is crucial for creating a smooth sauce without any floury taste. The roux should smell slightly nutty when ready.

Create the Creamy Sauce

Still working over low heat gradually whisk in chicken broth about half a cup at a time ensuring each addition is fully incorporated before adding more. This prevents lumps from forming. Pour in the heavy cream and add the chicken bouillon powder whisk until completely smooth. Bring the mixture to a gentle simmer until it thickens enough to coat the back of a spoon.

Combine Everything Together

Add the diced chicken to the sauce allowing it to warm through. Gently fold in the cooked orzo making sure every piece gets coated in the creamy sauce. Let everything simmer together for 2 to 3 minutes allowing the flavors to meld and the orzo to absorb some of the sauce. If the mixture seems too thick add a splash more broth to reach your desired consistency.

Bookmark

The secret to this recipe's depth of flavor is using both chicken broth and bouillon powder. I discovered this trick accidentally when I felt my sauce needed something extra during testing. The combination creates a rich savory base that makes people wonder what your secret ingredient might be. My family now requests this dish at least twice a month regardless of the season.

Make Ahead and Storage Tips

This Creamy Chicken Pot Pie Orzo actually improves after sitting in the refrigerator overnight. The orzo absorbs more flavor and the sauce thickens to an even creamier consistency. Store cooled leftovers in airtight containers for up to three days. When reheating add a splash of chicken broth or milk to loosen the sauce as it will have thickened considerably in the refrigerator. Heat gently over medium low heat stirring frequently to prevent scorching.

For freezing portion the completely cooled orzo into freezer safe containers leaving about half an inch of headspace to allow for expansion. Freeze for up to two months. Thaw overnight in the refrigerator before reheating. The texture may change slightly after freezing but the flavor remains delicious.

Perfect Substitutions

This recipe welcomes adaptations based on what you have available. No orzo? Regular pasta shapes like shells or bowties work beautifully. For a gluten free version substitute gluten free pasta and use cornstarch as your thickening agent instead of flour.

Vegetarian friends will love this dish when you swap the chicken for mushrooms or white beans and use vegetable broth. The creamy texture and comforting flavors translate perfectly even without meat.

Short on time? Use rotisserie chicken instead of cooking chicken breasts from scratch. Simply shred or dice about 2 cups of meat and add it directly to the sauce. The seasoning blend can be sprinkled into the sauce instead.

Serving Suggestions

While this dish stands perfectly on its own consider serving it with a bright acidic side to balance the richness. A simple green salad dressed with lemon vinaigrette cuts through the creamy sauce beautifully. For special occasions a glass of unoaked Chardonnay or Pinot Grigio makes an elegant pairing.

For a fun presentation serve the orzo in individual ramekins topped with a small round of puff pastry baked until golden. This gives the nostalgic experience of breaking through crust to reach the creamy goodness below just like traditional pot pie.

Your Questions Answered About This Recipe

→ Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Rotisserie chicken makes a perfect time-saving shortcut. Simply shred or dice the meat and add it at the same point you would the cooked chicken breasts. The pre-seasoned meat adds even more flavor to the finished dish.

→ How can I make this dish gluten-free?

To make a gluten-free version, replace regular orzo with gluten-free orzo or another small gluten-free pasta shape. For the roux, substitute the all-purpose flour with a gluten-free flour blend. All other ingredients are naturally gluten-free, so you'll still enjoy the same creamy, comforting result.

→ What vegetables can I add or substitute?

This dish is incredibly adaptable! Try adding frozen peas, corn kernels, chopped spinach, mushrooms, or diced bell peppers. Any vegetable that works in a traditional pot pie will shine here - just adjust cooking times accordingly for firmer or more delicate vegetables.

→ Can I make a vegetarian version?

Yes! For a vegetarian adaptation, simply omit the chicken and replace it with extra vegetables, canned white beans, or even plant-based chicken alternatives. Use vegetable broth instead of chicken broth and skip the chicken bouillon powder. The creamy orzo base is delicious even without meat.

→ How do I prevent the orzo from getting mushy?

Cook the orzo just until al dente (slightly firm) before adding it to the sauce. When storing leftovers, the orzo will continue to absorb moisture, so add a splash of broth or cream when reheating to restore the creamy consistency. For best texture, avoid overcooking at any stage.

→ What's the best way to reheat leftovers?

Gently reheat this dish in a saucepan over medium-low heat, stirring frequently. Add a small amount of chicken broth, milk, or cream to loosen the sauce as it will thicken considerably when chilled. Microwave reheating works in a pinch, but stovetop provides more even heating and better texture control.