Description
A cozy, quick version of chicken pot pie featuring orzo pasta, creamy sauce, and tender chicken, perfect for weeknight dinners.
Ingredients
- 2 boneless, skinless chicken breasts, cooked and diced (about 1 to 1¼ lb total)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
- 1 tbsp olive oil (for cooking chicken)
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- 1/2 yellow onion, finely diced
- 5 tbsp butter
- 1 tbsp olive oil (for the sauce)
- 1/3 cup all-purpose flour (for roux; substitute with cornstarch for gluten-free)
- 2 cups low-sodium chicken broth
- 1/2 cup heavy whipping cream (or half-and-half for lighter)
- 1 tsp chicken bouillon powder (optional)
- 8 oz orzo pasta, cooked al dente and drained
Instructions
- Cook orzo: Bring a pot of salted water to a boil. Add orzo and cook according to package directions until al dente (usually 7–9 minutes). Drain and set aside.
- Season chicken: Pat chicken dry and season both sides with onion powder, garlic powder, paprika, salt, and pepper.
- Sear chicken: Heat 1 tbsp olive oil in a skillet over medium-high. Add chicken and cook until internal temperature reaches 165°F (74°C), about 6–8 minutes per side for standard thickness. Transfer to a plate and dice.
- Sauté vegetables: In the same skillet, reduce heat to medium and add 5 tbsp butter and 1 tbsp olive oil. Add diced onion, carrots, and celery. Sauté 4–5 minutes until softened and fragrant.
- Make the roux: Lower heat to medium-low. Sprinkle 1/3 cup flour over the veggies and whisk continuously to combine. Cook 2–3 minutes to remove the raw flour taste—do not let it brown.
- Add liquids: Gradually pour in 2 cups chicken broth while whisking to keep the sauce lump-free. Stir in 1/2 cup heavy cream and 1 tsp chicken bouillon powder. Whisk until smooth and slightly thickened, about 2–3 minutes.
- Combine chicken: Stir diced chicken into the sauce and simmer gently until heated through. If the sauce is too thick, add a splash more broth until you reach the desired consistency.
- Fold in orzo: Add cooked orzo to the skillet and fold until everything is evenly coated and hot. Taste and adjust seasoning with salt and pepper.
- Finish and serve: Finish with a squeeze of lemon or chopped parsley if desired. Serve immediately.
Notes
Use low-sodium broth and adjust salt to taste. If you prefer a lighter sauce, use half-and-half and simmer a minute longer to reduce slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American