One-Pot Chicken Pot Pie Orzo
Tender chicken, creamy orzo, and peas and carrots come together in one skillet for a comforting pot-pie-inspired dinner without a crust.
Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 lb chicken breasts, boneless, skinless
- 1 tbsp olive oil
- 1 small yellow onion
- 2 cloves garlic
- 3 cups chicken broth
- 1 cup orzo
- 1 cup frozen peas and carrots
- 0.5 cup whole milk
- 1 tsp dried thyme
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp butter
Cooking instructions
- Pat the chicken dry and season it with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the olive oil in a large deep skillet over medium-high heat. Cook the chicken for 5 to 7 minutes per side, or until the thickest part reaches 165°F (74°C). Transfer it to a cutting board and let it rest for 5 minutes, then dice it. (about 14 min) — 165°F (74°C)
- Reduce the heat to medium. Add the onion to the skillet and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, until fragrant. (about 4 min) — Medium heat
- Stir in the broth, orzo, frozen peas and carrots, thyme, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Bring to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring often, until the orzo is tender and most of the broth is absorbed. (about 12 min) — Medium-low heat
- Stir in the milk, butter, and diced chicken. Cook for 2 to 3 minutes, stirring, until heated through and creamy. If the mixture is too thick, stir in a splash of broth or milk. Taste and adjust the seasoning before serving. (about 3 min) — Medium-low heat