Creamy Chicken Pot Pie Wild Rice - tastes just like the traditional chicken pot pie but without the crust. Made on the stove top, in one skillet. Super easy, no need to fuss with the pie crust. It's gluten free, and it tastes just like the pot pie but without the gluten. Sure winner for the holidays!
Chicken Pot Pie Wild Rice - easy, flavorful, creamy, perfect weeknight dinner! Great recipe to make during the holiday season. 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!
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!
Creamy Chicken Pot Pie Wild Rice
Ingredients
- 2 cups wild rice uncooked
- ¼ teaspoon salt
- ⅛ teaspoon salt
- 1 tablespoon olive oil
- 5 garlic cloves minced
- 2 carrots peeled, finely grated
- 1 pound chicken breast chopped into small chunks
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup green peas frozen type
- 1 cup half and half
- ⅓ cup chicken broth
- ½ cup Parmesan cheese shredded
- salt to taste
Instructions
- Cook wild rice + ¼ teaspoon and ⅛ 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).
- 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.
- Add chopped chicken, sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper, and cook on medium heat for about 5 minutes, stirring occasionally, until the chicken is cooked through.
- 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.
- When the wild rice is done, add cooked wild rice to the skillet with the chicken and mix everything.
- 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.
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Thanks for this recipe !
I made a few adjustments to make it for two people after work friendly. I halved the ingredients , sprinkled the chicken with dried bullion , used a combo of white wine and water (instead of the broth), and used a 90 second bag of wild rice !
It was delish !
Shannon, I love those quick-to-cook bags of wild rice! Such a time saver! Glad you tried this recipe - love that you sprinkled the chicken with dried bullion, it's so flavorful!
This dish was quite flavorful! I chose it, over the chicken and wild rice (also on this website) because of the addition of veggies. Otherwise, I felt the two dishes are very similar. I also added some cooked red and yellow bell peppers, and some cooked mushrooms. My husband, who is gluten-free, heartily approved!
Tracy, I love that you've added so many more other veggies to this! ❤️ Thank you for taking the time to share your review and the 5-star rating! ❤️
I'm pinning this recipe for after Thanksgiving to use leftover turkey!
Gen, it's a great way to use up leftover turkey! 🙂 It will keep leftover turkey meat moist and creamy.
Wish I would have read the comments before putting everything together. I used 2 cups uncooked rice and ended up with 8 cups cooked, not the 5-6 cups I saw in the comments. Still tastes good, but it's more rice with some chicken less chicken pot pie.
Eric, thank you for giving my recipe a try! 🙂 Glad you liked the flavor!
Julia, this looks really good. How many cups of COOKED rice would you say this recipe takes? Thanks.
I would say this recipe will require about 5 or 6 cups of COOKED wild rice.
I have made this twice and both times my boys ear it up! Both times I used a Rice a Roni blend with wild rice....the last I sprinkled crispy fried onions on top!....the next time I will use all wild rice ( it just scares me a bit...texture wise)...
Sharon - thank you so much for sharing such helpful feedback. Glad the recipe worked well with a Rice a Roni blend with wild rice. Crispy fried onions on top are such a delicious and crunchy addition - love it! 🙂
Very tasty, cut it in half really simple ingredients, I had on hand. Thank
Pam, glad you liked it, and thank you for the 5-star review!
Can this be frozen? Or made to be a freezer meal?
Rochelle, yes, this recipe should freeze well!
Hey. Is there a video for this recipe? I can see only sponsored videos on this page.
I don't have a video for this recipe.
This is delicious, however 2 cups of dried wild rice made over 7 cups of cooked rice, I put 2 1/2 cups of the cooked rice in the dish instead of all 7. It is a wonderful meal and tomorrow I'm making wild rice salad!! Thanks for the new dinner recipe!!
Lisa, I am glad the recipe was enjoyed! 🙂