Description
A comforting and sophisticated dish that combines the heartiness of chicken pot pie with delicate orzo pasta in a creamy sauce.
Ingredients
- 2 boneless skinless chicken breasts (or 2 cups rotisserie chicken, diced)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 cup orzo pasta
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 1 small yellow onion, diced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cups chicken broth
- 1 cup heavy whipping cream (or half-and-half)
- 1 tsp chicken bouillon powder
- 2 tbsp all-purpose flour
- Salt and black pepper, to taste
- Chopped parsley (optional, for garnish)
Instructions
- Begin by cooking the orzo according to package directions. Once done, drain and set aside.
- In a large skillet over medium-high heat, melt the butter along with the olive oil. Add in the diced onion, celery, and carrots. Cook for about 4 to 5 minutes until the vegetables are softened.
- Reduce the heat to medium, then sprinkle flour over the sautéed vegetables. Stir together until a paste forms, cooking for 2 to 3 minutes.
- Gradually whisk in the chicken broth and cream. Incorporate the chicken bouillon powder, and salt and pepper to taste. Allow to simmer until thickened.
- Stir in the diced cooked chicken, letting it simmer until warmed through.
- Gently fold in the cooked orzo until coated with the creamy mixture.
- Serve hot, garnished with chopped parsley if desired.
Notes
Store leftovers in an airtight container for 3 to 4 days or freeze for up to 2 months.