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This creamy chicken pot pie orzo brings all the nostalgia and comfort of classic chicken pot pie but skips the pastry step. Instead, tender chicken and vegetables mingle in a velvety sauce, and orzo pasta absorbs every drop for a one-pan dish that is effortless and delicious. It is perfect for busy weeknights when you crave a cozy bowl of something homestyle but need food on the table fast.
I first made this on a chilly fall evening when I wanted the comfort of chicken pot pie without the fuss of making pastry. Now it is one of those dinners my family requests again and again.
Ingredients
- Boneless skinless chicken breasts: diced after cooking adds hearty protein and can be swapped with rotisserie for convenience
- Onion powder: provides subtle flavor depth without needing extra chopping
- Garlic powder: enhances savory notes and balances the creaminess
- Paprika: adds color and warmth choose fresh paprika for best flavor
- Orzo pasta: a rice shaped pasta that holds sauce beautifully and cooks quickly
- Celery stalks: bring a classic pot pie crunch use fresh crisp stalks
- Carrots: provide sweetness and bright color look for firm vibrant ones
- Yellow onion: gives a savory foundation for the sauce caramelize lightly for more flavor
- Butter: enriches the sauce and helps vegetables sauté evenly
- Olive oil: keeps the butter from burning and ensures tender chicken
- Chicken broth: creates the flavorful base of the sauce choose low sodium for control
- Heavy whipping cream: makes the sauce rich and silky fresh cream works best
- Chicken bouillon powder: enhances seasoning and deepens the flavor
- All purpose flour: thickens the sauce creating that pot pie creaminess
Step-by-Step Instructions
- Cook the Orzo:
- Cook the orzo in salted boiling water until just al dente. Drain and set aside. This prevents it from overcooking once added to the sauce.
- Sauté the Vegetables:
- In a large skillet melt the butter with olive oil over medium heat. Add onion carrots and celery. Cook for four to five minutes stirring occasionally until softened and slightly golden. This builds a savory base.
- Make the Roux:
- Lower the heat to medium. Sprinkle flour evenly over the vegetables. Stir constantly for two to three minutes until a thick paste forms. This ensures the sauce will thicken smoothly without lumps.
- Create the Sauce:
- Slowly whisk in the chicken broth followed by the cream. Stir continuously until the mixture is smooth and begins to thicken. Let it simmer gently for a few minutes so flavors meld.
- Add the Chicken and Pasta:
- Stir in the diced chicken along with the seasonings. Simmer a few more minutes then fold in the drained orzo. Toss well so every grain is coated in sauce.
- Serve:
- Taste and adjust seasoning with salt and black pepper. Serve hot for maximum comfort.
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My favorite part is the carrots because they bring a gentle sweetness that balances the savory chicken and cream. The smell always brings me back to my grandmother’s kitchen but this version is much less work.
Storage Tips
Refrigerate the orzo in a tightly sealed container for up to four days. If reheating add a splash of broth or cream to bring back its silky texture. Freezing is not recommended because the cream sauce may separate and change texture.
Ingredient Substitutions
Rotisserie chicken saves extra steps and speeds things up. If you are looking for a lighter meal use half and half instead of cream but the sauce will be thinner. Gluten free flour and gluten free pasta both work well if you need to make it wheat free.
Serving Suggestions
A crisp green salad is my go-to for contrast and freshness. Garlic bread is fantastic because it can be used to scoop up the creamy sauce. For even more vegetables serve this dish alongside roasted green beans or broccoli.
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Cultural Context
This recipe has roots in the classic American chicken pot pie but replaces pastry with pasta for a modern and less fussy take. Orzo pasta is Mediterranean in origin so this dish brings together the heartiness of a casserole with the ease of a family style pasta night.
Frequently Asked Questions About the Recipe
- → Can rotisserie chicken be used instead of fresh chicken breasts?
Yes, shredded rotisserie chicken works well as a quick substitute, saving time while maintaining hearty flavor.
- → What pasta alternatives work if orzo isn't available?
Small pasta shapes like ditalini, small shells, or elbow macaroni make good stand-ins and hold the creamy sauce nicely.
- → How to fix the sauce if it becomes too thick?
Simply stir in a splash of chicken broth or cream to loosen the sauce to your preferred consistency.
- → What side dishes complement this creamy chicken and orzo meal?
A crisp green salad, garlic bread, or roasted vegetables balance the richness and complete the meal perfectly.
- → How should leftovers be stored for best quality?
Store in an airtight container refrigerated for up to 3-4 days. When reheating, add a little broth or cream to revive the sauce's creaminess.
- → Can this dish be prepared ahead of time?
Yes, the chicken and sauce can be made in advance. Reheat with freshly cooked orzo before serving for best results.