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Pasta Chicken

Creamy Chicken Pot Pie Wild Rice

Published: Apr 25, 2017 | 15 Comments

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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!

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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!

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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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4.8 from 5 votes
creamy chicken pot pie wild rice
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Creamy Chicken Pot Pie Wild Rice
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Creamy Chicken Pot Pie Wild Rice - tastes just like the chicken pot pie, but without the pie crust.  Everything is made on the stove top in one skillet.  Super easy, no need to fuss with the pie crust. Gluten free dinner!  

Course: Main Course
Cuisine: American
Servings: 10 servings
Calories: 248 kcal
Author: Julia
Ingredients
  • 2 cups wild rice uncooked
  • 1/4 teaspoon salt
  • 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 black pepper
  • 1 cup green peas frozen type
  • 1 cup half and half
  • 1/3 cup chicken broth
  • 1/2 cup Parmesan cheese shredded
  • salt to taste
Instructions
  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.
Recipe Notes

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.

Nutrition Facts
Creamy Chicken Pot Pie Wild Rice
Amount Per Serving
Calories 248 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 41mg14%
Sodium 328mg14%
Potassium 427mg12%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 2g2%
Protein 17g34%
Vitamin A 2295IU46%
Vitamin C 8.3mg10%
Calcium 104mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Carrots, Cheese, Chicken, Dinner, Gluten Free, Parmesan, Peas, Recipe, Vegetables Published: Apr 25, 2017 15 Comments

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Comments

  1. winegirl

    Dec 03, 2020 at 6:39 pm

    Made this tonight with leftover chicken and carrots from Thanksgiving after having this recipe bookmarked and on deck for months now – DELICIOUS! I used milk with a little cornstarch instead of the half and half (it was what I had on hand from last week), I didn’t end up shredding the carrots, and since it was made with leftovers, the veggie + chicken ratio to rice was a little off, but this is definitely a keeper in my mind. One question, the photo looks like you used a wild rice blend instead of pure wild rice; am I mistaken?

    Reply
    • Julia

      Dec 03, 2020 at 8:45 pm

      Winegirl, thank you so much for your comment! Glad you liked this recipe! Honestly, I don’t remember if it was a wild rice blend or pure wild rice. It definitely said Wild Rice on the package but I don’t remember the details.

      Reply
  2. Sabrina

    Aug 29, 2020 at 9:34 pm

    Looks amazing! Can you freeze this?

    Reply
  3. Darla

    Apr 16, 2020 at 2:13 pm

    Scrumptious!! So delicious. I used coconut milk in a can instead of half and half. A keeper

    Reply
  4. Carmen

    Jan 14, 2020 at 12:53 pm

    Is there a way to make this into a freezer meal? Or slow cooker meal?

    Reply
  5. AlexC

    Oct 08, 2018 at 5:36 pm

    This was a great recipe! I swapped the peas for celery (added at the same time as the carrots and garlic) and topped with additional parmesan. Celery just felt more in line with chicken/wild rice to me. Thanks so much! My family loved it!

    Reply
    • Julia

      Oct 24, 2018 at 12:36 am

      I am so glad you enjoyed this recipe! Adding celery is a brilliant idea!

      Reply
  6. Lori

    May 22, 2017 at 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!

    Reply
  7. Bridget

    May 01, 2017 at 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!

    Reply
    • Julia

      May 05, 2017 at 5:13 pm

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

      Reply
  8. Trisha

    Apr 27, 2017 at 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.

    Reply
  9. Carol

    Apr 26, 2017 at 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!!

    Reply
    • Morgan

      Aug 13, 2020 at 8:43 pm

      Yes – I also made 2 cups uncooked rice and it seemed like way too much rice. Maybe 2 cups cooked?

      Reply
      • Shelley Patrice

        Oct 21, 2020 at 4:56 am

        Can this still be used as a chicken pot pie filling?

        Reply
  10. Monica

    Apr 26, 2017 at 8:00 am

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

    Reply

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