Description
A cozy twist on classic chicken pot pie using orzo pasta for a creamy, comforting dish.
Ingredients
Scale
- 2 boneless skinless chicken breasts (or 2 cups rotisserie chicken, diced)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 cup orzo pasta
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 1 small yellow onion, diced
- 2 tbsp butter (room temperature)
- 1 tbsp olive oil
- 2 cups chicken broth
- 1 cup heavy whipping cream (or half-and-half)
- 1 tsp chicken bouillon powder (optional)
- 2 tbsp all-purpose flour
- Salt and black pepper, to taste
- Chopped parsley (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook orzo according to package directions. Drain and set aside.
- In a large skillet over medium-high heat, melt butter with olive oil. Add diced onion, celery, and carrots. Cook for 4–5 minutes until softened and slightly golden.
- Reduce heat to medium, sprinkle flour over the veggies, and stir to form a paste. Cook for 2–3 minutes, stirring constantly.
- Gradually whisk in chicken broth and heavy cream, creating a smooth sauce. Stir in chicken bouillon powder, salt, and pepper. Simmer until thickened (about 5 minutes).
- Stir in the diced cooked chicken (or rotisserie chicken) and let it simmer for a few more minutes until heated through.
- Stir in the cooked orzo and mix until creamy and well combined. Taste and adjust seasoning as necessary.
- Garnish with chopped parsley if desired and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg