Description
A creamy, comforting dish that combines the flavors of chicken pot pie with orzo pasta for a quick weeknight meal.
Ingredients
- 2 boneless skinless chicken breasts, cooked and diced (or about 2 cups diced)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for cooking chicken)
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- 1/2 yellow onion, finely diced
- 5 tablespoons butter
- 1 tablespoon olive oil (for the sauce)
- 1/3 cup all-purpose flour
- 2 cups chicken broth (low-sodium preferred)
- 1/2 cup heavy whipping cream
- 1 teaspoon chicken bouillon powder (or 1 bouillon cube equivalent)
- 8 ounces orzo pasta
Instructions
- Cook the orzo: Bring a pot of salted water to a boil and cook orzo according to package instructions until just al dente. Drain and set aside.
- Season the chicken: Sprinkle onion powder, garlic powder, paprika, salt, and pepper over the chicken breasts.
- Cook the chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken until the internal temperature reaches 165°F (74°C), about 6–8 minutes per side depending on thickness. Rest 5 minutes, then dice.
- Sauté the vegetables: In a large skillet or sauté pan, melt 5 tablespoons butter with 1 tablespoon olive oil over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 6–8 minutes.
- Make the roux: Sprinkle 1/3 cup flour over the softened vegetables. Stir constantly for 2–3 minutes to cook the raw flour taste and form a roux.
- Add liquids: Gradually whisk in 2 cups chicken broth, then stir in 1/2 cup heavy cream and 1 teaspoon chicken bouillon until the sauce is smooth and starts to thicken. Bring to a gentle simmer.
- Combine chicken: Stir the diced cooked chicken into the sauce and let it simmer for 2–3 minutes to heat through. If the sauce becomes too thick, add a splash of broth or water to reach desired consistency.
- Fold in orzo: Add the cooked orzo and fold gently until every piece is coated with sauce. Adjust seasoning with salt and pepper to taste.
- Serve immediately: Spoon into bowls and garnish with chopped parsley or a sprinkle of extra black pepper, if desired.
Notes
For a quicker meal, use rotisserie chicken and pre-chopped vegetables. Leave leftovers in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American