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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.