Semi Homemade Chicken N 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

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

SEMI-HOMEMADE POT PIE



Semi-Homemade Pot Pie image

You will love this semi-homemade pot pie! It has all the hearty delicious flavors a homemade pot pie has, with minimal effort!

Provided by Pretty Providence

Categories     Dinner

Time 50m

Number Of Ingredients 11

2 1/2 cups shredded chicken breast
1 package 2 pie crusts
1/3 cup butter
1/3 cup chopped onion
1/3 cup sliced mushroom
2 cups frozen mixed veggies
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cup chicken broth
2/3 cup milk

Steps:

  • Prepare your bottom pie crust as directed on package.
  • On stove top, heat butter and onion until tender. Stir in flour, salt and pepper. Gradually stir in chicken broth and milk. Stir constantly until thickened.
  • Add in chicken and veggies. Remove from heat and spoon mixture into bottom crust.
  • Cut slits (or carve design) into your top crust and lay on top of your pot pie.
  • Cook at 425 degrees for 30-40 minutes and enjoy!

Nutrition Facts : Calories 602 kcal, Carbohydrate 51 g, Protein 23 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 883 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

SEMI-HOMEMADE CHICKEN POT PIE {+VIDEO!}



Semi-Homemade Chicken Pot Pie {+VIDEO!} image

The key for this easy chicken pot pie is refrigerated pie crust dough. The filling in this pot pie recipe is homemade but simple -- even without cream of chicken soup!

Provided by Nikki Gladd

Categories     Dinner     Main Course

Time 1h30m

Number Of Ingredients 15

2 (9-inch) unbaked refrigerated pie crusts
2 cups shredded cooked chicken
1/2 cup frozen peas
1/2 cup frozen corn
1 cup small diced yellow potatoes ((no need to peel))
2 medium fresh carrots (, peeled and diced)
5 Tablespoons unsalted butter (, divided)
1/2 large yellow onion (, chopped)
1/3 cup all-purpose flour
1/4 teaspoon celery seed
3/4 teaspoon salt (, plus more to taste)
1/4 teaspoon black pepper
1 1/2 cups chicken broth ((homemade or store-bought))
2/3 cup milk
1 egg mixed with 1 Tablespoon water for egg wash

Steps:

  • Preheat oven to 400°F. Line the bottom and sides of a 9- or 10-inch pie plate with 1 pie crust. Fill the bottom with the shredded chicken, peas and corn; set aside.
  • Place the diced potatoes and carrots in a large sauté pan or skillet. Fill with cold water, until the vegetables are just covered. Heat over high heat until it comes to a boil. Reduce heat, cover and let simmer for 8 to 10 minutes, until just tender. Drain, then transfer to the pie plate over the chicken, peas and corn.
  • Wipe out the pan and return to heat. Melt 2 Tablespoons of the butter in the same pan, then add the onions. Cook until soft, about 5-7 minutes. Add the other 3 Tablespoons of butter and toss until melted. Stir in the flour, celery seed, salt and pepper. Slowly mix in the chicken broth and milk. Simmer over medium heat, stirring frequently, until thickened. Season with more salt, to taste. Pour into the pie plate over the chicken and veggies. Do not stir.
  • Place the other pie crust over top of the filling, then tuck the edges under the bottom crust and pinch to seal. Brush lightly with egg wash. Slice an "X" in the center of the crust to allow steam during baking. Bake for 45 minutes. Remove from the oven and let set for 10 minutes before serving.

Nutrition Facts : ServingSize 1 wedge, Carbohydrate 50 g, Protein 19 g, Fat 28 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 61 mg, Sodium 808 mg, Fiber 4 g, Sugar 4 g, Calories 531 kcal, UnsaturatedFat 14 g

CHICKEN POT PIE RICE CASSEROLE



Chicken Pot Pie Rice Casserole image

Chicken Pot Pie Rice Casserole is a great and easy recipe that cooks in 30 minutes and has all of the great flavors of a southern homemade Chicken Pot Pie!

Provided by Angie - Semi Homemade Recipes

Categories     Casserole

Time 40m

Number Of Ingredients 10

2 chicken breasts, cooked and shredded
2 cups cooked white rice
15 oz can peas, drained
15.25 oz can corn, drained
14.5 oz can sliced carrots, drained
10.5 oz can cream chicken soup
10.5 oz can cream mushroom soup
2 teaspoon garlic powder
1 teaspoon onion powder
1 sleeve butter crackers, crushed

Steps:

  • Preheat oven to 350F.
  • Mix everything together in a large bowl, EXCEPT for butter crackers.
  • Once mixed well, pour mixture into a 2 quart casserole dish or a 9x13 dish.
  • Crush butter crackers and sprinkle over top of casserole.
  • Bake for 30 minutes.

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.

HOMEMADE CHICKEN POT PIE



Homemade Chicken Pot Pie image

Made completely from scratch! Boneless chicken breasts are seasoned with rosemary and sauteed in broth, then added to savory ingredients for a homemade chicken pot pie everyone will love!

Provided by Kyoo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 8

Number Of Ingredients 17

2 refrigerated 9-inch pie crusts, at room temperature, divided
1 tablespoon olive oil, or as needed
2 boneless, skinless chicken breasts, pounded thin
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh parsley
salt and ground black pepper to taste
⅔ cup chicken broth
⅓ cup butter
1 clove garlic, minced
⅓ medium onion, diced
½ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup all-purpose flour
1 ¾ cups chicken broth
⅔ cup milk
1 (8 ounce) package frozen mixed vegetables, thawed
aluminum foil

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place 1 pie crust in a 9-inch pie plate. Poke several holes in the bottom of the crust.
  • Bake crust in the preheated oven for 5 minutes. Remove and set aside to cool.
  • Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to the skillet and saute until golden brown, 2 to 4 minutes per side.
  • Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer, being careful not to overcook, just until chicken juices run clear, 10 to 15 minutes. Transfer chicken to a plate, allowing it to cool until the juices settle, about 15 minutes. Reserve pan drippings.
  • Meanwhile, melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about 30 seconds. Add onion, salt, and pepper and cook until onion is translucent, about 5 minutes. Whisk in flour until mixture thickens.
  • Add 1 3/4 cups chicken broth and milk, 1 cup of liquid at a time, whisking constantly. Remove from heat once mixture begins to thicken.
  • Cut chicken into bite-sized pieces and mix with thawed vegetables and broth mixture until combined. Pour into the pre-baked pie crust. Cut slits in the remaining pie crust and place it on top of the pie, crimping the edges to seal and decorating them with tongs or a fork, if desired.
  • Place pot pie in the oven and bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time and cover them with aluminum foil if they start to brown too much.

Nutrition Facts : Calories 402 calories, Carbohydrate 30.5 g, Cholesterol 41.1 mg, Fat 26 g, Fiber 3.1 g, Protein 11.8 g, SaturatedFat 9.4 g, Sodium 842.2 mg, Sugar 1.6 g

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

TO-DIE-FOR CHICKEN POT PIE



To-Die-For Chicken Pot Pie image

This is a recipe passed down from my Mom. Every time I make it, someone asks for the recipe. One friend says her family fights over it! I hope you enjoy! You can also make a homemade chicken soup with this recipe. Just cut up veggies, shred chicken, and cook in chicken broth.

Provided by jenhusted

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h45m

Yield 6

Number Of Ingredients 18

6 carrots, chopped
6 stalks celery, chopped
1 cup fresh or frozen peas
1 cup fresh or frozen green beans, thawed
1 cup corn kernels
1 yellow onion, diced
1 cup quartered red potatoes
3 cups chicken broth
1 teaspoon thyme
½ teaspoon salt
½ teaspoon ground black pepper
4 (.87 ounce) packages dry chicken gravy mix
4 cups water
1 (15 ounce) package double crust ready-to-use pie crusts (such as Pillsbury®)
1 whole roasted chicken, bones and skin removed, meat shredded
¼ cup butter, cut into pieces
1 egg
¼ cup milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
  • Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
  • Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
  • Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
  • Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
  • Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

Nutrition Facts : Calories 677.5 calories, Carbohydrate 64.5 g, Cholesterol 101.6 mg, Fat 37.7 g, Fiber 8.2 g, Protein 25.2 g, SaturatedFat 12.4 g, Sodium 2154.4 mg, Sugar 11.9 g

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From recipetineats.com


CHICKEN POT PIE FILLING OVER RICE RECIPES ALL YOU NEED IS FOOD
Steps: Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt 4 tablespoons of the butter over medium-high heat.
From stevehacks.com


EASY CHICKEN POT PIE - 101 COOKING FOR TWO
2021-12-02 Cook chicken and onion in a large skillet. Remove the chicken and make an easy slurry gravy. Add the vegetables and chicken back into the gravy and simmer for 5 minutes. Prepare a standard size pie pan with a refrigerated crust. Fill the pie crust with fill with the gravy mixture. Cover with a second pie crust and vent.
From 101cookingfortwo.com


CREAMY CHICKEN POT PIE WILD RICE - JULIA'S ALBUM
2017-04-25 Add 1 cup half and half, ⅓ cup chicken broth to the skillet with the chicken and rice and bring to boil. Add ½ cup shredded Parmesan cheese. Stir, until the cheese has melted, on medium-low heat. Taste and add more salt if needed, about ⅛ teaspoon or ¼ teaspoon more.
From juliasalbum.com


EASY HOMEMADE CHICKEN POT PIE RECIPE - LOVE FROM THE OVEN
2019-09-13 Add in veggies, potatoes, and chicken and stir to fully combine ingredients. Cook on a low simmer for approximately five minutes stirring regularly. Give the filling a taste to check and see if more seasoning is needed, and if so add salt, pepper and seasoning of choice accordingly.
From lovefromtheoven.com


CHICKEN WILD RICE POT PIE - ABERDEEN'S KITCHEN
2019-03-25 Grease a 9X13 inch baking dish or 9 inch pie pan. Heat 2 tablespoons of the butter in a large skillet over medium high heat. Add celery, onion, carrots and mushrooms. Sauté until onions are see through and carrots have softened, about 6-8 minutes. Add the garlic and cook for 1 more minute, or until garlic is fragrant.
From aberdeenskitchen.com


CHICKEN POT PIE (STEP BY STEP VIDEO) - THE RECIPE REBEL
2020-10-02 Instructions. In a medium skillet, melt butter and add carrots, potatoes, onion and celery. Cook, stirring often, over medium heat, until nearly tender, about 10-15 minutes. Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute. Stir in flour until no white can be seen. Add chicken, broth, and peas.
From thereciperebel.com


CHICKEN POT PIE - LIKE GRANDMA USED TO MAKE! - BUNS IN MY OVEN
2022-01-10 Instructions. Preheat oven to 425 degrees. Heat a medium saucepan over medium heat. Add the butter and melt. Whisk in the flour and continue whisking over medium heat for 1 minute. Slowly pour in the chicken broth and milk, whisking constantly. Continue cooking until mixture has thickened. Stir in salt and pepper.
From bunsinmyoven.com


EASY CHICKEN POT PIE - BLOG.MEMEINGE.COM
2017-02-06 Preheat the oven to 400*F. Add the soup to an oven safe baking dish (that holds 2-3 cups). Remove 5 tablespoons of broth. In a small bowl, stir together 1 tablespoon of broth and cornstarch. Add back to the soup. (Discard or eat the remaining 4 tablespoons of broth). Season soup if desired.
From blog.memeinge.com


CHICKEN POT PIE RICE BAKE - PLAIN CHICKEN
2016-04-15 Lightly spray a glass 9×13-inch pan with cooking spray. Bring 2 cups of water to a boil. Add instant rice, cover and remove from heat. Let sit for 5 to 7 minutes, until water has been absorbed. In a large bowl stir together chicken, soup, sour cream, cheese, frozen vegetables, ¼ cup milk, and cooked rice.
From plainchicken.com


CLASSIC CHICKEN POT PIE HOMEMADE RECIPE - HOME STRATOSPHERE
2020-10-07 Preheat the oven to 400 degrees. Spray a nine-inch pie pan lightly with cooking spray. Place the chicken broth in a small saucepan over medium heat. In a small bowl, combine the three tablespoons of cornstarch with ¼ cup of water. Stir …
From homestratosphere.com


CHICKEN POT PIE WITH WHITE WINE SAUCE - SAVOR THE BEST
2021-11-19 Make the white wine sauce and set it aside. Saute the vegetables in a large skillet. Add the rest of the filling ingredients and stir in half of the white wine sauce. Roll the pie dough out and place it in a pie dish. Transfer the chicken pie filling to the pie dish. Roll the second crust out and place it on top.
From savorthebest.com


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