Description
A creamy and cozy skillet dish that combines the flavors of chicken pot pie with tender orzo pasta, ready in no time.
Ingredients
- 2 boneless, skinless chicken breasts, cooked and diced (or 2 cups shredded rotisserie chicken)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and freshly ground 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 the roux)
- 2 cups low-sodium chicken broth
- 1/2 cup heavy whipping cream
- 1 tsp chicken bouillon powder (optional)
- 8 oz orzo pasta, cooked al dente and drained
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Add orzo and cook 7–9 minutes or until al dente. Drain and set aside.
- Season the chicken: Pat chicken breasts dry and season both sides with onion powder, garlic powder, paprika, salt, and pepper.
- Sear the chicken: Heat 1 tbsp olive oil in a skillet over medium-high. Add chicken and sear until cooked through and the internal temperature reaches 165°F (74°C), about 6–8 minutes per side depending on thickness. Transfer to a plate and let rest 5 minutes, then dice.
- Sauté the vegetables: In the same skillet, lower 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: Reduce heat to medium-low. Sprinkle 1/3 cup flour over the vegetables and whisk constantly for 2–3 minutes to cook the raw flour taste.
- Add liquids: Gradually pour in 2 cups chicken broth while whisking to prevent lumps. Stir in 1/2 cup heavy cream and 1 tsp chicken bouillon powder if using. Whisk until smooth and the sauce is slightly thickened (about 2–4 minutes).
- Combine chicken: Stir the diced chicken into the sauce and simmer gently until heated through.
- Fold in orzo: Add cooked orzo to the skillet and fold until it’s fully coated and hot. Taste and adjust seasoning with salt and pepper.
- Finish and serve: Serve immediately, garnished with chopped parsley or a touch of lemon zest if you like brightness.
Notes
For a lighter version, substitute half-and-half for heavy cream. Add frozen peas for a classic pot pie vegetable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American