Description
A creamy and comforting twist on pot pie, this skillet dish combines tender chicken, vegetables, and orzo in a silky gravy for a quick and satisfying weeknight meal.
Ingredients
- 2 boneless skinless chicken breasts (about 2 cups diced cooked chicken)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for cooking chicken)
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- 1/2 yellow onion, finely diced
- 5 tablespoons butter
- 1 tablespoon olive oil (for the sauce)
- 1/3 cup all-purpose flour
- 2 cups chicken broth (low-sodium preferred)
- 1/2 cup heavy whipping cream (or half-and-half to lighten)
- 1 teaspoon chicken bouillon powder (or 1 bouillon cube equivalent)
- 8 ounces orzo pasta (about 1 1/4 cups dry)
Instructions
- Bring a pot of salted water to a boil. Cook the orzo until just al dente (usually 7–9 minutes). Drain and set aside. Toss with a little olive oil to prevent sticking.
- Season raw chicken with onion powder, garlic powder, paprika, salt, and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high. Cook chicken until the internal temperature reaches 165°F (about 6–8 minutes per side). Remove, rest 5 minutes, then dice.
- In a large skillet, melt 5 tablespoons butter with 1 tablespoon olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until softened and fragrant, about 6–8 minutes.
- Sprinkle 1/3 cup flour over the softened vegetables. Stir constantly for 2–3 minutes to cook the raw flour taste and form a roux.
- Gradually whisk in 2 cups chicken broth so lumps disappear. Add 1/2 cup heavy cream and 1 teaspoon chicken bouillon. Continue whisking until the sauce is smooth and begins to thicken, 3–5 minutes; then lower to a gentle simmer.
- Stir in the diced cooked chicken and simmer for 2–3 minutes to warm through. Taste and season with salt and freshly cracked black pepper.
- Fold in the cooked orzo until everything is coated in the creamy sauce. If the sauce is too thick, stir in up to 1/4 cup more broth.
- Serve immediately, garnished with chopped parsley or extra black pepper.
Notes
For a quicker option, use rotisserie chicken. For a dairy-free version, substitute with non-dairy cream and butter alternatives. Consider adding frozen peas for additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American