Chicken Pot Pie Orzo

This is my fix for when I want chicken pot pie but don’t want to deal with a crust or casserole dish. Everything cooks in one skillet and the orzo soaks up all that creamy broth.

June Arthurs
March 16, 2026
jump to recipe

Ingredients (~8 servings)

  • 4 Tbsp butter
  • 1 small yellow onion, diced
  • 1 Tbsp garlic, minced
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth
  • 1/3 cup half-and-half
  • ~2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups orzo, uncooked
  • 2 cups frozen peas and carrots
  • 1 cup celery, thinly sliced (~2 large stalks)
  • 1 1/2 tsp fresh thyme
  • 1 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • pinch of lemon zest
  • 1 can refrigerated biscuits (optional)

Get the Biscuits Going First

If you’re doing biscuits, preheat your oven now and get them baking according to the package.

By the time the orzo’s done, the biscuits should be ready.

Make a Roux with the Onions and Garlic

Bring a large cast iron skillet or braising pan to medium-high heat.

Add 4 Tbsp butter and let it melt; toss in the diced onion and 1 Tbsp garlic and sauté for ~2-3 minutes until the onion softens.

Whisk in 1/2 cup all-purpose flour to create a roux.

Turn the heat to medium-high and cook 1 minute, stirring constantly with a whisk. Don’t whip, just stir.

Add the Broth and Cream Slowly

Pour in 5 cups of the chicken broth slowly – about 1/3 cup at a time – whisking as you go.

The roux will clump up at first but keep whisking and it’ll smooth out.

Once all the broth is in, add 1/3 cup half-and-half and whisk that in too.

Add Everything Else and Cook

Now add ~2 lbs chicken breast pieces, 2 cups orzo, 2 cups frozen peas and carrots, 1 cup celery, 1 1/2 tsp thyme, 1 1/2 tsp kosher salt, 1/4 tsp black pepper, and a pinch of lemon zest.

Stir to combine.

Let it cook uncovered over medium heat for ~20-25 minutes or until the orzo is fully cooked.

Keep stirring and scraping the bottom of the pan every few minutes so the orzo doesn’t stick.

The orzo will absorb a lot of liquid – if it starts looking too thick, add splashes from the remaining 1 cup chicken broth as needed.

Taste and adjust salt if needed.

Serve with Biscuits

Scoop into bowls and serve with the biscuits on the side or torn up on top.

Chicken Pot Pie Orzo

This is my fix for when I want chicken pot pie but don’t want to deal with a crust or casserole dish. Everything cooks in one skillet and the orzo soaks up all that creamy broth.
prep time15 minutes
cook time30 minutes
total time45 minutes
Print Recipe

Ingredients

Ingredients (~8 servings)

  • 4 Tbsp butter
  • 1 small yellow onion, diced
  • 1 Tbsp garlic, minced
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth
  • 1/3 cup half-and-half
  • ~2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups orzo, uncooked
  • 2 cups frozen peas and carrots
  • 1 cup celery, ~2 large stalks, thinly sliced
  • 1 1/2 tsp fresh thyme
  • 1 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • pinch lemon zest
  • 1 can refrigerated biscuits, optional

Instructions

  • Preheat oven and start biscuits according to package directions if using.
  • Melt 4 Tbsp butter in a large skillet over medium-high heat.
  • Add diced onion and minced garlic, sauté 2-3 minutes until softened.
  • Whisk in 1/2 cup flour and cook 1 minute, stirring constantly.
  • Slowly pour in 5 cups chicken broth while whisking, about 1/3 cup at a time.
  • Add 1/3 cup half-and-half and whisk to combine.
  • Add chicken pieces, 2 cups orzo, frozen peas and carrots, celery, thyme, salt, pepper, and lemon zest.
  • Stir well and simmer uncovered over medium heat for 20-25 minutes until orzo is tender.
  • Stir and scrape the pan bottom every few minutes to prevent sticking.
  • Add remaining broth in splashes if the mixture becomes too thick.
  • Taste and adjust seasoning as needed.
  • Serve in bowls with biscuits on the side or crumbled on top.