Step 1: Prepare the Chicken Start by seasoning your 2 boneless skinless chicken breasts with 1 teaspoon each of onion powder, garlic powder, and paprika, along with salt and black pepper to taste. This combination of spices will give your chicken a savory base flavor that will infuse the entire dish. For best results, let the seasoned chicken rest for about 10 minutes before cooking to allow the flavors to penetrate.

Step 2: Cook the Orzo While the chicken is resting, prepare 8 ounces (about 227 grams) of orzo pasta according to the package instructions. It’s important to cook it al dente, as it will continue to cook slightly when added to the hot sauce later. Drain and set aside when done.

Step 3: Sauté Vegetables In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the 2 finely diced celery stalks, 2 finely diced carrots, and half of a yellow onion, finely diced. Sauté for about 5-7 minutes until the vegetables begin to soften. This creates a flavorful base for your sauce.

Step 4: Cook the Chicken In the same pot, add 5 tablespoons of butter. Once melted, add the seasoned chicken breasts and cook until golden brown on both sides and cooked through. Remove the chicken and set aside to rest for a few minutes before dicing into bite-sized pieces.

Step 5: Create the Roux In the same pot, create a roux by sprinkling ⅓ cup (about 43 grams) of all-purpose flour into the remaining butter and vegetable mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste. This mixture will thicken your sauce and give it that creamy consistency we love.

Step 6: Add Liquid Ingredients Slowly whisk in 2 cups (480 ml) of chicken broth, stirring continuously to prevent lumps from forming. Add 1 teaspoon of chicken bouillon powder for extra depth of flavor. Let the mixture simmer for a few minutes until it begins to thicken slightly. Then, slowly whisk in ½ cup (120 ml) of heavy whipping cream.

Step 7: Combine and Simmer Add the diced chicken to the sauce and let everything simmer together until the sauce reaches your desired thickness. The sauce will naturally thicken as it simmers, thanks to the roux we created earlier. Finally, stir in the cooked orzo until evenly distributed throughout the dish.

Final Step: Serve and Enjoy This dish is best served immediately while the sauce is at its creamiest and the orzo has absorbed just enough of the flavorful sauce. Garnish with fresh herbs like parsley or thyme if desired, and enjoy your hearty, creamy chicken pot pie orzo with its satisfying texture and savory flavors.