Chicken And Rice Pie Weekdaysupper Recipes

CHICKEN AND RICE POT PIE

Steps:

• Preheat oven to 375-degrees.
• Add one of the pie crusts to the bottom of a prepared pie plate which has been sprayed with cooking spray. Set aside.
• Melt the butter in a large skillet. Add the flour and whisk to combine. Cook for 1-2 minutes over medium heat.
• Add the chicken broth to the skillet and whisk, cooking until the mixture thickens.
• Add the cooked rice, cooked chicken, vegetables, scallions, half and half, salt and pepper to the skillet. Stir well and heat through.
• Spoon the chicken and rice mixture into the prepared pie plate and top the mixture with the second pie crust. Use a paring knife to cut slits in the top crust for the steam to escape.
• Trim away the excess pie dough (save if you're decorating the pie), and crimp or fold the two crusts together to seal.
• Use a paring knife to cut out some decorative carrot and pea shapes and add them to the top pie crust using a light touch of water, pressing gently. This step is optional.
• Whisk the egg and 1 tablespoon of water and brush the egg wash over the top crust before baking.
• Place the pot pie on a baking sheet and bake in a preheated oven for 30 - 35 minutes or until the pie crust is golden brown in color and the filling is heated through. *Note - if the pie crust browns too quickly, cover the pie with foil and continue baking for the specified amount of time.
• Allow the pie to cool for 15 minutes before slicing.

CHICKEN RICE CRUST PIE

Steps:

• Prepare your pie plate with cooking spray and set aside.
• Cook rice according to your package directions.
• Preheat your oven to 350 degrees.
• In a large bowl beat your egg with a fork.
• Add rice and pepper. Stir until totally blended together. All of your rice should have a slight yellow color to it.
• Press into your pie plate. Press hard enough that the crust is firm against the bottom and sides of your pie plate.
• Sprinkle cheese all over the bottom of the crust and bake for about 20 minutes.
• Make sure all of the cheese is melted. Remove from oven and set aside. Leave your oven on.
• In a large skillet place your oil, over medium to medium high heat, until it shimmers or a drop of water flicked in it dances.
• Add chicken and stir until brown, between 4 and 5 minutes. Remove from skillet and reduce your heat a little.
• Add more oil if necessary and allow it to heat up. When ready, add mushrooms and stir.
• After a few minutes add your onions and stir until onions are tender.
• Add peppers and garlic. Keep stirring for between 1 and 2 minutes. You do not want the garlic to burn.
• Sprinkle flour and Italian seasoning over top of mushroom mixture. Stir for a few minutes.
• Add white wine, cooked chicken and chicken broth. Stir until incorporated.
• Taste your mushroom mixture and add as much salt and pepper as needed.
• Simmer mushroom mixture for about 5 minutes. Mixture should thicken up.
• Add Parmesan cheese and stir until totally blended.
• Remove from heat and pour mushroom mixture into your prepared rice crust.
• Press down on the mixture and smooth over the top as best you can.
• Sprinkle your fried onions over top of your pie. Try to cover the entire top of the pie.
• Last thing you need to do is add your shredded cheese to the top of your pie. Use as much cheese as you like. We try to make sure that the entire top of the pie is covered.
• Bake for 35 minutes. You can broil for a minute or two at the end to brown your cheese more if you desire. Let stand for at least 5 minutes, if not 10. Serve and enjoy!

THE BEST CHICKEN AND RICE

Steps:

• Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.
• Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.
• Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.

CHICKEN AND RICE PIE #WEEKDAYSUPPER

Steps:

• Preheat oven to 375 degrees. Pop crescent roll container and layer triangles divided between 2 greased individual casserole dishes or cassoulets. Press seams together to form crust.
• Add oil and broccoli to fry pan and sauté on high 2 minutes. Add ¾ cup chicken stock, chicken, rice and peppers. Cook stirring constantly to reheat.
• Add cornstarch to ¼ cup cold chicken stock. Slowly stir into chicken mixture. Bring to a boil and boil for 1 minute.
• Transfer filling to casserole dishes and bake for 15 to 20 minutes until crust is cooked and outer crust is golden brown. You can also bake any leftover dough as a topper if desired.

EASY CHICKEN WITH RICE

Steps:

• Set 3 cups of water to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes. Remove skin from chicken.
• Add rice to onions; stir until each grain glistens; sprinkle with saffron, and stir. Nestle chicken in rice, add a little more salt and pepper and pour in the boiling water. Turn heat to medium-low, and cover.
• Cook 20 minutes, until all water is absorbed and chicken is cooked through. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.) Garnish and serve with lemon or lime.

CHICKEN AND RICE POT PIE

Steps:

• Adjust oven rack to middle position - heat oven to 400 degrees. Cut puff pastry in half, then cut each half into thirds. Bake on parchment-lined baking sheet until golden brown and crisp, about 15 minutes.
• Pat chicken dry with paper towels -season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, 1 to 2 minutes per side; cut into cubes and transfer to medium bowl. Repeat with additional 1 tablespoon butter and remaining chicken.
• Add flour and remaining butter to empty skillet and cook until golden, 1 to 2 minutes. Stir in rice, broth, and cream and bring to boil. Reduce heat to medium and simmer, covered, until rice is nearly tender, 3 to 5 minutes. Stir in peas and carrots, scallions, and chicken, along with any accumulated juices. Simmer until sauce is thickened, about 3 minutes. Season with salt and pepper. Top with puff pastry. Serve.

ONE-POT CHICKEN & CURRY RICE

Steps:

• Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
• Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.

CHICKEN AND RICE PIE

Steps:

• Preheat oven: 375.
• Put first pie crust in pie plate.
• Melt butter over medium heat.
• Cook onion, celery, and garlic about 3 minutes.
• Add soup, milk, chicken, parsley, lime juice, nutmeg, and pepper.
• Stir and heat.
• You will be making two layers of rice each topped with a layer of chicken sauce.
• Start by spreading a layer of rice on pie crust.
• Then follow with chicken sauce.
• Repeat.
• Top with remaining pie crust.
• Brush with a beaten egg, if desired.
• Bake 30 minutes-1 hour, depending on your oven.