Chicken Pot Pie Orzo Skillet

All the cozy flavor of chicken pot pie without the pie dough — chicken, vegetables, and orzo simmered together in one skillet in about 30 minutes.

Details

Source	Adapted from a social media recipe post
Cuisine	American
Servings	4-6
Prep Time	15 minutes
Cook Time	30 minutes
Equipment	12 inch (30 cm) skillet or braiser with a lid
Storage	Fridge 4 days • Freeze 2 months • Reheat with a splash of broth to loosen

Ingredients

Chicken

Ingredient	Imperial	Metric
Olive oil	1 tbsp	15 ml
Chicken breast	1½ lb	680 g
Sea salt (divided)	½ tsp	3 g
Black pepper (divided)	½ tsp	1 g

Vegetables

Ingredient	Imperial	Metric
Onion, diced	1 medium	1 medium
Garlic, minced	2 cloves	2 cloves
Carrots, cut into half moons	3	3
Celery, diced	3 stalks	3 stalks
Dry white wine (or additional broth)	½ cup	120 ml

Seasoning

Ingredient	Imperial	Metric
Dried oregano	1 tsp	1 g
Dried thyme	½ tsp	0.5 g
Paprika	½ tsp	1 g
Arrowroot starch (or all-purpose flour)	1 tbsp	8 g

Orzo and Finish

Ingredient	Imperial	Metric
Orzo, dry (use gluten-free if needed)	1 cup (6 oz)	170 g
Low-sodium chicken broth	3 cups	720 ml
Heavy cream	¼ cup	60 ml
Frozen peas	½ cup (2.5 oz)	70 g
Corn, frozen or canned and drained	½ cup (2.5 oz)	75 g
Parmesan cheese, grated (optional, for garnish)	to taste	to taste

Instructions

Cook the Chicken

1. Heat the olive oil in a large skillet over medium heat. Season the chicken breast with half the salt and half the pepper.
2. Cook the chicken until browned on both sides and the internal temperature reaches 165°F (74°C), about 6-8 minutes per side depending on thickness. Transfer to a plate and set aside.

Build the Base

1. Add the onion and garlic to the same skillet and sauté until fragrant and softened, about 3 minutes.
2. Add the carrots and celery and cook until beginning to soften, about 5 minutes.
3. Deglaze the pan with the white wine, scraping up the browned bits from the bottom. Let it reduce by about half.
4. Sprinkle the oregano, thyme, paprika, arrowroot starch, and the remaining salt and pepper over the vegetables and stir to coat. Cook 1 minute.

Simmer the Orzo

1. Add the orzo and chicken broth. Stir well and scrape the bottom of the pan to keep the orzo from sticking.
2. Bring to a gentle simmer and cook uncovered, stirring often, until the orzo is al dente and the liquid has thickened into a sauce, about 8-10 minutes.

Finish

1. Slice or dice the rested chicken.
2. Stir in the heavy cream, then the peas, corn, and chicken. Cook 2-3 minutes more until everything is heated through.
3. Serve in bowls, topped with grated Parmesan if desired.

Notes

• Substituting for orzo. Ditalini, small shells, or elbow macaroni swap in 1:1 with no other changes — same size, same starch release, same liquid ratio. Acini di pepe or pastina also work but cook in about 5 minutes and release more starch, so use ¾ cup and drop the broth to 2½ cups (600 ml). Israeli (pearl) couscous holds its shape well but thickens less; add an extra ½ tsp arrowroot. Avoid Moroccan couscous, which turns to mush, and quinoa, which fights the flavor. General rule: any small pasta under a 10 minute package time drops straight in.
• Rice instead of pasta. Long-grain white rice works but retimes the dish — 1 cup rice needs about 2 cups (480 ml) broth and 18-20 minutes covered, so add the carrots later to keep them from going to mush.
• Stir often. Orzo sinks and scorches. Scrape the bottom of the pan every couple of minutes while it simmers.
• Chicken thighs. Boneless skinless thighs work in place of breast and stay juicier; cook to 175°F (80°C) for the best texture.
• Thicker or thinner. The sauce tightens as it sits. Loosen with a splash of broth, or simmer an extra minute or two to thicken.
• Wine substitute. Swap in an equal amount of broth plus 1 tsp lemon juice for the same brightness.