Chicken And Rice Pot Pie Recipes

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CHICKEN AND RICE POT PIE



Chicken and Rice Pot Pie image

The Chicken and Rice Pot Pie recipe is easy to follow and can be made with either homemade or store-bought pie dough.

Provided by Renee Goerger

Categories     Main Course - Poultry

Time 1h

Number Of Ingredients 14

2 9 " pie crust (homemade or store-bought)
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups chicken broth (or stock)
1½ cups cooked white rice (leftovers work great)
3 cups cut up chicken (leftovers work great)
½ cup half and half
2 cups mixed vegetables (frozen)
¼ cup chopped scallions
1½ teaspoon poultry seasoning
½ teaspoon dried thyme leaves
1½ teaspoons coarse salt
½ teaspoon black pepper
1 egg egg

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.

Nutrition Facts : ServingSize 1 serving, Calories 293 kcal, Carbohydrate 19 g, Protein 15 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 165 mg, Sodium 910 mg, Fiber 2 g

EASY CHICKEN AND RICE POT PIE



Easy Chicken and Rice Pot Pie image

This easy Chicken and Rice Pot Pie is a perfect family recipe for a number of reasons. It is easy to make. It is a recipe that kids can help make, it's a great way to use up leftover chicken and it will feed a large family on the cheap.

Provided by Arlene Mobley - Flour On My Face

Categories     Main Dish

Time 1h

Number Of Ingredients 8

1½ cups UNCLE BEN'S® ORIGINAL CONVERTED® Brand Rice
3½ cups frozen carrot (peas, corn blend)
1 teaspoon cracked black pepper
30 oz cream of chicken condensed soup (heart healthy variety) (2 cans)
2½ cups water
1 cup whole milk
1 cup cooked chicken breast (diced)
1 sheet commercially prepared puff pastry dough

Steps:

  • Preheat oven to 375 degrees
  • In a large bowl mix soup, water, milk, and pepper until the soup has blended with the milk and water.
  • Add the cooked chicken and vegetables.
  • Pour into a 9 x 13 inch casserole dish.
  • Cover with aluminum foil and bake for 30 minutes.
  • Uncover and top with puff pastry dough and bake for another 20 minutes or until the puff pastry dough is golden brown.
  • Serve hot.

Nutrition Facts : Calories 490 kcal, Carbohydrate 60 g, Protein 17 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 857 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 12 g, ServingSize 1 serving

CHICKEN AND RICE POT PIE



Chicken and Rice Pot Pie image

Number Of Ingredients 8

1 1/2 cups UNCLE BEN'S® ORIGINAL CONVERTED¿ Brand Rice
3 1/2 cups frozen carrot, peas, corn blend
1 teaspoon cracked black pepper
2 cans (15 oz) cream of chicken condensed soup (heart healthy variety)
2 1/2 cups water
1 cup whole milk
1 cup chicken diced
1 sheet commercially prepared puff pastry dough

Steps:

  • Preheat oven to 375 degrees
  • Mix rice, vegetables, pepper, soup, water, milk and chicken in a casserole dish.
  • Cover in foil and bake in oven for 30 minutes.
  • Uncover and top with puff pastry dough, and bake for another 20 minutes.
  • Serve hot.

CHICKEN AND RICE POT PIE



Chicken and Rice Pot Pie image

Make and share this Chicken and Rice Pot Pie recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Savory Pies

Time 40m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

1 sheet puff pastry, thawed overnight in refrigerator
4 boneless skinless chicken breasts (about 1 1/2 pounds)
salt and pepper
4 tablespoons unsalted butter
2 teaspoons all-purpose flour
1 cup instant rice
1 3/4 cups low sodium chicken broth
1/2 cup heavy cream
1 cup frozen peas and carrot
3 scallions, sliced thin

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.

Nutrition Facts : Calories 537.2, Fat 32.3, SaturatedFat 13.8, Cholesterol 93.2, Sodium 203.7, Carbohydrate 36.6, Fiber 1.9, Sugar 0.6, Protein 25.3

CREAMY CHICKEN & RICE POT PIE/CASSEROLE



Creamy Chicken & Rice Pot Pie/Casserole image

A great way to use up at that leftover chicken or turkey. We always have some leftover chicken after grilling and love to find new ways to make supper. I looked at Food.com and Bisquick.com for some ideas but in the end ended up taking 5 different recipes and making our own to taste. This is one of those hearty stick with you suppers. Serve with a great salad and bread (if you don't make it into a pot pie). We have also made this with different kinds of rice (wild, brown, and white). All very tasty! Enjoy!

Provided by Beach Dreamin Mom

Categories     Chicken Thigh & Leg

Time 55m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 17

1 medium onion, chopped
2 stalks celery, thinly chopped
1 tablespoon butter
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of chicken soup
1 (16 ounce) can chicken stock (or 2 Chicken bullion cubes in 2 c. warm water)
1 teaspoon ground sage
1 teaspoon thyme
4 cups cooked chicken, cubed (your choice of white or dark)
2 cups cooked rice (your choice of wild, brown, or white-I also add a Tbsp of granulated garlic to the water I cook the )
1 lb mixed frozen vegetables (ie. peas, corn, carrots, green beans etc)
2 cups shredded cheddar monterey jack cheese
2 cups Bisquick
1 1/2 cups milk
1/2 teaspoon ground sage
1/2 teaspoon thyme
salt and fresh ground pepper

Steps:

  • In a 5 qt pot:
  • 1) Cook chopped onions and celery in the butter for 10 minutes on medium heat.
  • 2) Preheat oven to 350 degrees.
  • 3) Add both cans of soup, chicken stock,sage, and thyme to pot and mix thoroughly, turn heat down to med-low.
  • 4) Add Chicken, Rice, and Veggies mix thoroughly and heat to a simmer.
  • 5) Using a 9x13 pan (we use glass) (lightly spray if using metal) pour heated filling into pan.
  • 6)Bake covered for 30-40 minutes or until bubbling.
  • 7) Remove from oven and let stand for 5 minutes until serving.
  • **Optional Cheese or Pot Pie Topping**.
  • At step 6 , uncover sprinkle with cheese and return to oven until cheese melts. Continue with step 7 and Enjoy!
  • For Pot Pie Crust.
  • After step 4, while filling is warming to a simmer mix the Bisquick, Milk, Sage and Thyme. After pouring the hot filling into your pan spread the top with your Bisquick mixture. Bake at 350 for 35-40 minutes uncovered or until Bisquick crust has risen and lightly browned. Remove from oven and let sit for 5 min before serving.
  • ***Cooks Note***.
  • Play with the recipe and make it your own. If you and yours like garlic (like we do!) add some to the filling mix and the Bisquick crust mix to your liking. We have also added onion powder, red pepper flakes if you like some heat, mixed the cheese in and still used the Bisquick crust. Really your imagination is your limitation. :o) If you don't have time for baking you could serve this right out of your 5 qt pan once heated through and the frozen veggies hot. We have done this too on those busy, got to get there nights.
  • Wishing you and yours a hearty enjoyable meal!
  • *** All ovens cook differently, the times given are a good rule of thumb but make sure you check periodically while baking to see what time frame works in your oven).

Nutrition Facts : Calories 771.9, Fat 34.6, SaturatedFat 14.8, Cholesterol 129.9, Sodium 1698.2, Carbohydrate 68.6, Fiber 4.9, Sugar 8, Protein 45.9

ONE-POT CRISPY CHICKEN AND RICE



One-Pot Crispy Chicken and Rice image

This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.

Provided by NicoleMcmom

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
6 (4 ounce) bone-in, skin-on chicken thighs
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
1 tablespoon unsalted butter
⅔ cup finely chopped yellow onion
2 cloves garlic, minced
1 ½ cups uncooked long-grain rice
3 cups chicken stock, divided, or more to taste
1 tablespoon finely chopped flat-leaf parsley
1 medium lemon, cut into wedges

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
  • Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
  • Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g

BEST HOMEMADE CHICKEN POT PIE



Best Homemade Chicken Pot Pie image

This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.

Provided by NicoleMcmom

Categories     Chicken Pot Pie

Time 1h30m

Yield 8

Number Of Ingredients 14

6 tablespoons butter
1 cup finely chopped onion
¾ cup diced carrot
½ cup diced celery
1 ½ teaspoons kosher salt
1 teaspoon finely chopped fresh rosemary
⅓ cup all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream
4 cups diced cooked chicken breast
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
salt and ground black pepper to taste
1 (14.1 ounce) package ready-to-use refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
  • Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
  • Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg

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From thekitchn.com


CHICKEN POT PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2020-10-23 Add cream and broth and simmer until thickened. Stir in chicken, peas, and parsley and remove from heat. Roll out pie crust to 12″ and transfer to a pie pan. Add Filling into crust and cover with the second crust. Crimp edges, cut slits, brush with egg wash and bake. Make-Ahead Tip: Chicken pot pie reheats beautifully.
From natashaskitchen.com


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