Instructions :

1. Cook the Orzo:
Prepare the orzo according to the package directions. Drain and set aside.
2. Season & Cook the Chicken:
Sprinkle the chicken breasts with onion powder, garlic powder, paprika, salt, and pepper. Drizzle a little olive oil in a skillet over medium-high heat, then cook the chicken until fully cooked (internal temp 165°F). Dice into bite-sized pieces.
3. Sauté the Vegetables:
In a large skillet over medium-high heat, melt the butter with the olive oil. Add the diced onion, carrots, and celery. Cook for 4–5 minutes, until the veggies are starting to soften.
4. Make the Roux:
Reduce heat to low. Sprinkle the flour over the vegetables and whisk until a paste forms. Continue stirring and cook the roux for 2–3 minutes.
5. Make It Creamy:
Slowly whisk in the chicken broth and heavy cream. Stir until the mixture is smooth and begins to thicken, with no flour lumps remaining.
6. Combine Everything:
Stir in the chicken bouillon powder and add the diced chicken. Simmer until the sauce reaches your preferred thickness. Fold in the cooked orzo, stir to combine, and cook just until heated through.
7. Serve:
Spoon into bowls and enjoy creamy, comforting chicken pot pie orzo!
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 5