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Chicken Pot Pie Wild Rice

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Chicken Pot Pie Wild Rice – easy, flavorful, creamy, perfect weeknight dinner! All the yummy ingredients of a pot pie, but with the wild rice instead. It’s a comfort food made completely from scratch, with fresh, whole ingredients, and it’s also gluten free!

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I always liked the idea of a chicken pot pie for dinner, but I don’t really like to mess with the pie crust when I am in a hurry to get the dinner on a table, so this recipe works perfectly for me. All the flavors of a chicken pot pie, and no need to mess with the pie crust! It’s so delicious, you might want to double the recipe next time!

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Chicken Pot Pie Wild Rice

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 6 servings

Chicken Pot Pie Wild Rice


  • 2 cups uncooked wild rice
  • 1/4 teaspoon and 1/8 teaspoon salt
  • 1 tablespoon olive oil
  • 5 garlic cloves, minced
  • 2 carrots, peeled, finely grated
  • 1 pound chicken breast, chopped into small chunks
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup green peas (frozen type)
  • 1 cup half and half
  • 1/3 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • more salt, to taste
  • *What is HALF & HALF?* Half and half is the US milk product that combines half milk half cream to form a lighter cream (unlike heavy cream). To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup heavy cream or whipping cream.


  1. Cook wild rice + 1/4 teaspoon and 1/8 teaspoon salt in a large pot of boiling water according to the cooking instructions on the package (usually, wild rice cooks about 45 minutes, so plan accordingly).
  2. When wild rice is almost cooked, heat olive oil in a large skillet on medium-high heat. Add minced garlic, finely grated carrots, and cook, stirring, for about 1 minute, until carrots start to soften.
  3. Add chopped chicken, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook on medium heat for about 5 minutes, stirring occasionally, until the chicken is cooked through.
  4. Add 1 cup green peas (I used the frozen ones). You can add them either frozen or thawed. Stir them in and mix with chicken-carrot mixture.
  5. When the wild rice is done, add cooked wild rice to the skillet with the chicken and mix everything.
  6. Add 1 cup half and half, 1/3 cup chicken broth to the skillet with the chicken and rice and bring to boil. Add 1/2 cup shredded Parmesan cheese. Stir, until the cheese has melted, on medium-low heat. Taste and add more salt if needed, about 1/8 teaspoon or 1/4 teaspoon more.

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{ 6 comments… add one }
  • Monica April 26, 2017, 8:00 am

    Oh boy, how delicious does this look! I love wild rice and the chicken pot pie combo is so smart. Yum!

  • Carol April 26, 2017, 10:00 pm

    Made this tonight and it was great! I’m wondering if you meant 2 cups of wild rice? It seemed like the ratio of rice to the rest of the mixture is a lot.

    Thank you!!
    love your site!!

  • Trisha April 27, 2017, 2:08 pm

    I’m wondering how this recipe would work if I used regular milk? I don’t have any half and half or heavy cream on hand. Thanks.

  • Bridget May 1, 2017, 7:52 pm

    This was delicious! Very easy to make and had a fresh wholesome taste. I can’t wait to give leftovers to my toddler tomorrow, he will love it!

    • Julia May 5, 2017, 5:13 pm

      Thank you, Bridget! So glad you liked it! 🙂

  • Lori May 22, 2017, 11:17 pm

    Well, it didn’t taste like chicken pot pie, maybe partly because unlike the pot pie I’m accustomed to, the chicken was in chunks vs shreds, and the carrots were in shreds not chunks, and maybe because I was thinking in my head as I prepared it that it was more like a seasoned wild rice dish. But other than that, it was tasty enough, and relatively healthy with the veggies/chicken. Thanks!

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