Creamy Chicken Pot Pie Orzo

• servings: 5 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

2 Boneless Skinless Chicken Breasts (cooked & diced)

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1 teaspoon Paprika

8 ounces Orzo Pasta

2 Celery Stalks (finely diced)

2 Carrots (finely diced)

½ Yellow Onion (finely diced)

5 tablespoons Butter

2 tablespoons Olive Oil

2 cups Chicken Broth

½ cup Heavy Whipping Cream

1 teaspoon Chicken Boullion Powder

1/3 cup All Purpose Flour

Directions

Cook the orzo per the package instructions. Season the chicken breasts with onion powder, garlic powder, paprika, salt and black pepper. Add a splash of olive oil to the skillet and cook it over medium high heat until it reached 165 internal temperature. Dice it into bite sized pieces.

In a large skillet over medium high heat add the butter and olive oil. Once the butter is melted add in the diced onion, carrots and celery. Allow the veggies to sauté for 4-5 minutes until they start to soften up. Reduce the heat to low and sprinkle the all-purpose flour over the veggies and whisk together until it forms a paste/roux.

While stirring constantly, allow the roux to cook for 2-3 minutes then pour in the chicken broth and heavy whipping cream. Whisk together until no clumps are present, and the mixture starts to thicken.

Add in the diced chicken and allow the mixture to simmer until it reaches desired thickness. Pour in drained orzo and stir to combine. Serve & enjoy!

Nutrition

• Serving Size: 228 g
• Calories: 460 kcal
• Total Fat: 17 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.04 g
• Cholesterol: 58 mg
• Sodium: 538 mg
• Total Carbohydrate: 58 g
• Dietary Fiber: 3 g
• Total Sugars: 10 g
• Protein: 19 g