A creamy, pasta-based twist on classic chicken pot pie featuring tender chicken, hearty vegetables, and orzo pasta in a rich, velvety sauce.

2 boneless, skinless chicken breasts, cooked and diced

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

Salt and black pepper, to taste

8 ounces orzo pasta

2 celery stalks, finely diced

2 carrots, finely diced

½ yellow onion, finely diced

5 tablespoons butter

2 tablespoons olive oil

2 cups chicken broth

½ cup heavy whipping cream

1 teaspoon chicken bouillon powder

⅓ cup all-purpose flour

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Cook the Orzo: Prepare the orzo according to the package directions. Once done, drain and set aside.
Season & Cook the Chicken: Sprinkle the chicken breasts with onion powder, garlic powder, paprika, salt, and pepper. Cook the chicken until fully cooked (internal temperature should reach 165°F). Once cooked, dice it into bite-sized pieces.
Sauté the Vegetables: In a skillet, melt the butter with olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are slightly softened, about 5 minutes.
Make the Roux: Sprinkle the flour over the vegetables and whisk to combine until a paste forms. Cook this mixture for 2-3 minutes to eliminate the raw flour taste.
Make It Creamy: Gradually whisk in the chicken broth and heavy cream, stirring until smooth and the sauce thickens to your desired consistency.
Combine Everything: Add the diced chicken, chicken bouillon powder, and cooked orzo to the skillet. Stir to combine and simmer for a few minutes to bring all the flavors together.
Serve: Spoon the creamy chicken pot pie orzo into bowls and enjoy!

For a gluten-free version, use a gluten-free flour blend and swap the orzo for a gluten-free pasta.

You can use frozen vegetables instead of fresh ones, just make sure to cook them properly and drain any excess moisture.

If the sauce becomes too thick, simply add extra chicken broth or plant-based milk to adjust the consistency.

Feel free to add more vegetables like peas, corn, or green beans for extra texture and color.

Rotisserie chicken works as a convenient substitute for cooking chicken breasts.