Chicken and Rice Pie
Indulge in the ultimate comfort food with this Chicken and Rice Pie—a hearty, savory recipe that combines tender shredded chicken, fluffy white rice, and a creamy vegetable-packed filling, all encased in a perfectly golden, flaky pie crust. This family-friendly meal layers rich flavors with sautéed onions, garlic, frozen peas, carrots, and a touch of fragrant dried thyme, blended in a velvety sauce made from chicken broth and heavy cream. Whether you use store-bought or homemade pie crust, the dish comes together beautifully with minimal effort, making it perfect for weeknight dinners or lazy Sunday lunches. Serve it hot and watch as the warm, nostalgic flavors bring smiles to your table.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 cups Cooked white rice
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 1 cup Frozen peas and carrots, thawed
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 store-bought or homemade (rolled out) Pie crusts
- 1 Egg, lightly beaten
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with a pinch of salt and black pepper. Heat the olive oil in a large skillet over medium heat and cook the chicken for 4-5 minutes per side, until golden and cooked through. Remove the chicken to a cutting board, let it cool slightly, and then shred it with two forks.
In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
Sprinkle the flour over the onion mixture and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth, whisking constantly to avoid lumps. Add the heavy cream and stir until the mixture thickens, about 3-4 minutes.
Stir in the shredded chicken, cooked rice, peas and carrots, parsley, salt, black pepper, and thyme. Mix well and remove from heat. Let the filling cool for a few minutes.
Roll out one pie crust and fit it into a 9-inch pie dish. Add the chicken and rice filling, spreading it evenly.
Cover the filling with the second pie crust. Press the edges together to seal and trim off any excess. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish.
Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 407 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
