clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken wild rice pot pie in white baking dish with antique fork overhead view

Chicken Wild Rice Pot Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Aberdeen
  • Total Time: 1 hour
  • Yield: Serves 3-4 1x


Dig into this new twist on the classic pot pie! The perfect comfort food for a family weeknight dinner. Especially great for leftover chicken and rice.


Units Scale

For the Filling

  • 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
  • 4 tablespoons AP 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

For the Crust

  • 1 1/4 cups AP 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)


Make the Crust:

  1. In a large mixing bowl, mix together the flour, seeds and salt until fully combined.
  2. Add the cubed butter, and using either a pastry blender or two forks, cut the butter into the mixture until the pieces are around the size of a pea.
  3. Pour in the water. Stir until the dough clumps together.
  4. Move the dough to a floured surface (you can keep the dough in the bowl as long as you add enough flour to your hands) and fold the dough into itself until the flour is incorporated (if it is too sticky, add some more flour to the surface or your hands) and forms a ball. Press it down into a disc, wrap in plastic, and chill in the fridge for 10-15 minutes.
  5. Remove disc from the fridge. Roll out into desired shape (10X14 inch rectangle for 9X13 inch baking dish or 10 inch circle for 9 inch pie pan). Place on a baking sheet, cover with plastic wrap, and put back in the fridge until ready to use.

Make the Filling:

  1. Preheat oven to 375°F. Grease a 9X13 inch baking dish or 9 inch pie pan.
  2. Heat 2 tablespoons of the butter in a large skillet over medium high heat. Add celery, onion, carrots and mushrooms. Sauté until onions are see through and carrots have softened, about 6-8 minutes. Add the garlic and cook for 1 more minute, or until garlic is fragrant.
  3. Add remaining 4 tablespoons of butter to the skillet and melt. Add the flour and stir to combine. Cook until the flour turns blondish in color, about 4 minutes.
  4. Add chicken broth, lemon juice, rosemary, thyme and a pinch of salt. Stir until smooth. Slowly pour in cream and stir until smooth.
  5. Add frozen peas, wild rice and cooked chicken to the pan. Reduce heat to a simmer and cook for another 2-3 minutes, until sauce is thickened. Remove from heat.

Assemble the Pot Pie:

  1. Pour the filling into the prepared baking dish. Gently place the prepared crust on top and crimp edges as desired (make sure to work fast as the filling is hot and can start to melt the butter in the pie crust).
  2. Bake for 30 minutes, until sides are bubbling and the top is golden.
  3. Remove from oven and let rest for 10 minutes. Serve warm.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes