1. Cook the orzo according to the package directions. Once cooked, drain the orzo and set it aside.

2. Season the chicken breasts with the onion powder, garlic powder, paprika, salt, and pepper. Heat a little olive oil in a skillet over medium-high heat, then cook the chicken until it’s fully cooked through (internal temperature of 165°F). Once cooked, dice the chicken into bite-sized pieces.

3. In a large skillet over medium-high heat, melt the butter with the olive oil. Add the diced onion, carrots, and celery, and sauté for 4-5 minutes, until the vegetables are starting to soften.

4. Reduce the heat to low and sprinkle the flour over the vegetables. Whisk the flour into a paste, then continue stirring and cooking the roux for 2-3 minutes.

5. 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. Stir in the chicken bouillon powder and the diced chicken. Simmer the mixture until the sauce reaches your desired thickness. Fold in the cooked orzo, stirring to combine, and cook just until heated through.

7. Spoon the Creamy Chicken Pot Pie Orzo into bowls and savor the comforting flavors and textures of this delightful dish.