Creamy Chicken Pot Pie Orzo (Printable Version)
A comforting blend of chicken, orzo, and veggies in a creamy sauce, perfect for quick stovetop meals.
# Everything You’ll Need:
→ Protein
01 -
2 boneless skinless chicken breasts, cooked and diced
→ Pasta
02 -
8 ounces orzo pasta
→ Vegetables
03 -
2 celery stalks, finely diced
04 -
2 carrots, finely diced
05 -
½ yellow onion, finely diced
→ Fats and Oils
06 -
5 tablespoons unsalted butter
07 -
2 tablespoons olive oil
→ Liquids
08 -
2 cups chicken broth
09 -
½ cup heavy whipping cream
→ Dry Ingredients & Seasonings
10 -
⅓ cup all-purpose flour
11 -
1 teaspoon onion powder
12 -
1 teaspoon garlic powder
13 -
1 teaspoon paprika
14 -
Salt and freshly ground black pepper, to taste
# Steps to Cook:
01 -
Cook orzo pasta according to package instructions. Drain and set aside.
02 -
Season cooked chicken breasts with onion powder, garlic powder, paprika, salt, and black pepper. In a skillet over medium-high heat, cook chicken until it reaches an internal temperature of 165°F, then dice into bite-sized pieces.
03 -
In a large skillet, melt butter with olive oil over medium-high heat. Add diced onions, carrots, and celery and sauté for 5 to 7 minutes until vegetables are softened.
04 -
Sprinkle flour over the sautéed vegetables and stir constantly for 2 to 3 minutes to cook the flour and form a roux.
05 -
Gradually whisk in chicken broth and heavy cream, continuing to whisk until the mixture is smooth and thickened.
06 -
Add diced chicken to the sauce and simmer briefly. Fold in the drained orzo pasta and heat through before serving.
# Extra Suggestions:
01 -
Use seasonal vegetables to customize the dish and enhance freshness.