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
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.
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?
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.
Looks amazing! Can you freeze this?
Scrumptious!! So delicious. I used coconut milk in a can instead of half and half. A keeper
Is there a way to make this into a freezer meal? Or slow cooker meal?
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!
I am so glad you enjoyed this recipe! Adding celery is a brilliant idea!
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!
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!
Thank you, Bridget! So glad you liked it! 🙂
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.
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!!
Yes - I also made 2 cups uncooked rice and it seemed like way too much rice. Maybe 2 cups cooked?
Can this still be used as a chicken pot pie filling?
Oh boy, how delicious does this look! I love wild rice and the chicken pot pie combo is so smart. Yum!