Best Chicken And Rice Pie Recipes

Chicken and Rice Pot Pie image

Provided by Boo Chef in West Te

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

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 and Rice Pie image

Provided by Kana6615

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 pastry for double-crust pie
2 tablespoons butter
1/2 cup celery
1/2 cup onion (optional)
1/2 cup celery
1 clove garlic (optional)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup whole milk or 1/2 cup half-and-half
1 cup cooked chicken, chopped
1/4 cup parsley
1 tablespoon lime juice or 1 tablespoon lemon juice
1/8 teaspoon ground nutmeg
ground black pepper, to taste
1 1/2 cups cooked rice or 1 1/2 cups cooked brown rice

Steps:

Preheat oven: 375.
Put first pie crust in pie plate.
Melt butter over medium heat.
Cook onion, celery, and garlic about 3 minutes.
Add soup, milk, chicken, parsley, lime juice, nutmeg, and pepper.
Stir and heat.
You will be making two layers of rice each topped with a layer of chicken sauce.
Start by spreading a layer of rice on pie crust.
Then follow with chicken sauce.
Repeat.
Top with remaining pie crust.
Brush with a beaten egg, if desired.
Bake 30 minutes-1 hour, depending on your oven.