Chicken And Rice Pot Pie Recipes

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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 POT PIE IX



Chicken Pot Pie IX image

A delicious chicken pie made from scratch with carrots, peas and celery.

Provided by Robbie Rice

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Steps:

  • Preheat oven to 425 degrees F (220 degrees C.)
  • In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  • In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  • Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 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

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

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