In a pot over medium heat, add a splash of olive oil and then the chopped leek, garlic and potatoes. Sautée for about 4-5 minutes, stirring occasionally. You want to get a slight golden colour but not burn anything here. Season with salt & pepper.

Add in the orzo, stir for another minute and lightly toast, then deglaze with the white wine and add in the broth. Bring to a slight bubble and let simmer over low-medium for about 10 minutes as the potato and orzo become tender. If using fresh peas, add these in during the last 4-5 minutes. If using frozen peas, add these in the last 2 minutes.

Once the potatoes are tender and the orzo is cooked, stir in the shredded chicken and then finish with lemon juice to taste.

Garnish with lemon zest, fresh dill and an optional drizzle of olive oil.