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