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Chicken and Wild Rice Pot Pie

 

 

 

 

 

 

 

 

 

 

 

 

I 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 this recipe.

The 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 Pot Pie

2 tablespoons olive oil

3 cloves garlic, minced

½ cup diced onion

1/2 cup carrots, diced

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 black pepper

3/4 cup all-purpose flour

1/2 cup butter

1-1/2 to 2 cups heavy cream

 1 ready made pie crust round or puffed pastry sheet.

1 large egg, beaten

 

Filling

Add 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.

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 After 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.

 

 

 

 

 

Drop 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 10 minutes.

Next, 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. 

Pie Crust

Lay 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 brown. 

 

 

 

 

 

 

 

 

 

 

 

NOTES: 

 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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