Description
This Chicken Wild Rice Pot Pie combines tender shredded chicken, hearty wild rice, and flavorful vegetables in a creamy herb-infused sauce, all topped with a flaky homemade pie crust. Perfect for a comforting dinner, this dish balances rustic flavors with a golden, buttery crust.
Ingredients
Scale
Filling Ingredients
- 1 lb cooked boneless, skinless chicken breasts, shredded
- 1 cup cooked wild rice
- 1/2 yellow onion, diced
- 1/2 lb carrots (about 3-4), halved and sliced
- 2 ribs celery, halved and sliced
- 8 ounces small white mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup frozen peas
- 6 tablespoons unsalted butter (divided)
- 4 tablespoons all-purpose unbleached flour
- 3 cups chicken broth
- 1/4 cup heavy whipping cream
- 1/2 teaspoon lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Pinch of coarse salt
Pie Crust Ingredients
- 1 1/4 cups all-purpose unbleached flour
- 1/2 teaspoon sea salt
- 1/2 cup unsalted butter, cubed and chilled
- 6 tablespoons cold water
- 1/2 – 1 teaspoon celery seeds or caraway seeds (optional)
Instructions
- Make the Crust: In a large mixing bowl, combine flour, optional celery or caraway seeds, and sea salt. Cut in the chilled, cubed butter using a pastry blender or two forks until the mixture resembles pea-sized crumbs. Slowly add cold water while stirring, until the dough begins to clump.
- Form and Chill Dough: Transfer the dough to a floured surface and fold it into itself, incorporating flour to prevent stickiness, until forming a smooth ball. Press dough into a disc, wrap tightly with plastic wrap, and refrigerate for 10-15 minutes.
- Prepare Crust for Baking: Remove chilled dough and roll out to a 10×14 inch rectangle (for 9×13 inch baking dish) or a 10-inch circle (for 9-inch pie pan). Place on a baking sheet, cover with plastic wrap, and refrigerate until ready to use.
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Grease the baking dish or pie pan lightly to prevent sticking.
- Sauté Vegetables: In a large skillet over medium-high heat, melt 2 tablespoons butter. Add celery, onion, carrots, and mushrooms. Cook until onions are translucent and carrots slightly softened (6-8 minutes). Add garlic and cook for another minute until fragrant.
- Create the Sauce Base: Add the remaining 4 tablespoons of butter to the skillet and melt. Stir in the 4 tablespoons flour to coat the vegetables and cook for about 4 minutes until the flour turns a light blond color.
- Add Liquids and Seasonings: Gradually whisk in chicken broth, lemon juice, dried rosemary, dried thyme, and a pinch of salt, stirring continuously until smooth. Slowly pour in the heavy cream, maintaining a smooth texture.
- Combine Filling Ingredients: Stir in frozen peas, cooked wild rice, and shredded chicken. Reduce heat to a simmer and cook for 2-3 minutes until the sauce thickens. Remove from heat.
- Assemble Pot Pie: Pour the prepared filling into the greased baking dish. Carefully place the chilled pie crust over the top and crimp the edges to seal, working quickly to prevent the butter in the crust from melting.
- Bake: Bake the pot pie for 30 minutes or until the crust is golden and the filling is bubbling around the edges.
- Rest and Serve: Remove the pie from the oven and let it rest for 10 minutes before serving warm.
Notes
- Use cooked wild rice for best texture; you can cook it ahead of time or purchase pre-cooked.
- For a crispier crust, chill the dough thoroughly and avoid overworking it.
- Adjust seasoning to taste; herbs can be fresh or dried depending on availability.
- The optional celery or caraway seeds add a subtle aromatic flavor to the crust.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- This recipe can be adapted to use a store-bought pie crust for convenience.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pot pie)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: chicken pot pie,wild rice pot pie,comfort food,homemade pie crust,chicken dinner,hearty pot pie
