Pick a language from the box below

Comfort Chicken and Rice Pot Pie

Is there anything more comforting on a cold night than a bowlful of homemade chicken potpie? I remember it as one of the most welcomed dishes my grandmothers would take to a sick neighbor or church potluck. Never, ever do I remember there being any leftovers.

I’ve simplified their process considerably by using ready-made pie crusts, deli chicken, frozen seasoning blend, frozen vegetables, and Riceland Boil-in-Bag White Rice. It makes the process much simpler and shorter without sacrificing any of the flavor.

Since these freeze very well, I often make them for my pot pie-loving grandchildren to have in the freezer and to ease the kitchen duties of their busy parents. Like my grandmothers, I also take these to neighbors and friends in need. There’s always a need whether it’s a sickness, a new birth or death in the family.

I can’t think of a better way to show you care for someone than this Comfort Chicken and Rice Pot Pie, can you?

Makes 2 8 or 9-inch double-crust pot pies


  • 2 8 or 9-inch deep-dish ready-made frozen pie crusts
  • 2 refrigerated pie crusts
  • 1 package Riceland Boil-in-Bag White Rice prepared and set aside
  • 2-3 cups deli roasted chicken (or 3 boneless, skinless chicken breasts, cooked and shredded); set aside
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 1 10-ounce package Pictsweet Seasoning Blend
  • 1 garlic clove, minced
  • 1 12-ounce package frozen mixed vegetables
  • 1 cup chopped portobello mushrooms, optional
  • 1/4 cup Wondra
  • 1 1/2 cups unsalted chicken broth (or low sodium)
  • 1 - 1 1/2 cups heavy cream
  • 1/3 cup grated Parmesan
  • 1 teaspoon poultry seasoning
  • Freshly cracked black pepper
  • Kosher salt to taste



  1. Set out frozen pie crusts to thaw as you prepare the filling. Allow pie crust rounds to sit out as directed on the package.
  2. In a large braiser or sauce pot (this makes a lot of filling), heat butter and olive oil over medium -high heat.
  3. Add seasoning blend to pot and sauté until slightly softened. Add in garlic and cook for 1 minute, stirring constantly.
  4. Add vegetables to seasoning blend, cooking 3-5 minutes, stirring occasionally. Add in mushrooms if using.
  5. Sprinkle Wondra over vegetables and stir well.
  6. Stir in reserved chicken and rice.
  7. Stir in broth, cream and Parmesan, mixing well. Reduce heat to simmer.
  8. Simmer mixture until the sauce thickens and coats the back of a spoon, about 3-4 minutes.
  9. Stir in poultry seasoning pepper and salt. Set aside to cool slightly.
  10. Divide filling evenly among the thawed pie shells.
  11. Top each pie with one pie dough round, trimming edges and crimping as desired.
  12. Cut a few slits in the top to vent, if desired.
  13. Pies may be refrigerated or frozen at this point.
  14. Preheat oven to 400 degrees.
  15. Brush top of pie with cream or milk. Bake 25-30 minutes until golden brown and bubbly.
  16. Allow to rest 10-15 minutes before serving.


Notes: These can be made with a single top crust if you prefer. We just prefer the double crust.

There should be ample sauce. Feel free to add more broth or cream, if desired, for a juicier pot pie. The sauce does need to be the consistency of gravy, however.

post by Debbie Arnold of DiningwithDebbie.net.