have never been a fan of chicken pot pie…. It’s the filling I don’t like. I truly dislike mixed frozen veggies with
cream of whatever soup and a little chicken hidden under a pie shell. When I
was little I would eat the pie crust and leave the filling, which brings me to
other day I made my incredible Chicken and Wild Rice soup, which is one of my
favorites. As I was enjoying it with
some warm crusty French bread, I realized how deliciously thick and creamy it
was. So, I got to thinking….(seems I’m always
thinking about creating new recipes while I’m eating)…OMG this thick delicious soup
would be so good in a Pot Pie! So with a
few modifications I think I created the
best pot pie I’ve ever eaten.
Chicken and Wild Rice
2 tablespoons olive
3 cloves garlic,
½ cup diced onion
1/2 cup carrots,
1/2 cup celery, diced
3 cups chicken broth
2 cups cooked chicken breast, chopped (rotisserie is good)
1 (6.2 oz.) Uncle
Ben’s Fast Cook Long grain Wild Rice
1/2 teaspoon salt
1/2 teaspoon ground
3/4 cup all-purpose
1/2 cup butter
1-1/2 to 2 cups heavy
1 ready made pie
crust round or puffed pastry sheet.
1 large egg, beaten
olive oil to a large pot. Sauté garlic, carrots, onion and celery for a
few minutes until softened.
Sprinkle the half cup
of flour in the pot and stir to combine. Using a whisk, add the chicken
broth slowly, stirring constantly.
Next, slowly whisk in
the cream until combined. Bring just to boiling. Stir in the rice and the
seasoning packet. Cover the pot and turn heat down to low.
about 10 minutes, stir to make sure rice is not sticking and is incorporated
into the liquid. Taste for done-ness and seasoning. Add salt and pepper as
needed. If too thick add more chicken
broth. To thin, add more cream.
in chopped chicken and stir to combine. Reduce heat to a simmer and continue to
cook for another 15 minutes until thick and creamy. Set mixture aside and let it cook for about
spray your ramekins with non-stick spray.
Then fill with the filling to just beneath the rim. Brush egg along the rim and just outside the ramekin to keep help the top of your pie to stick.
out your pie crust or puffed pastry.
Trace around you ramekin making sure you add about an inch all the way
around to hang over. Lay your pie crust on top and press down and crimp all
around the rim. Cut a small slit across the
top. Then brush the top with egg. Bake at 350 degrees until top is golden
I use a rotisserie
chicken to save so much time. If you choose to cook your own, use two
boneless skinless chicken breasts.
I pour my liquids in
slowly watching to make sure I get the correct consistency. You want your sauce thick and creamy.
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