All American Chicken & Rice Pot Pie
Pot pie is never a hard sell. With its golden double crust, creamy sauce and hearty filling, this one is a crowd-pleasing choice that’s unlikely to lead to leftovers.
Ingredients
- 1 bag Success® White rice
- 2 cups cooked chicken, cubed
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup chicken broth
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Nonstick cooking spray
- 2 sheets refrigerated pie crust
Instructions
Made with store-bought pie shells, this American classic comes together in minutes. While it bakes, prep a side dish, make dessert or — gasp— simply relax!
Step 1: Preheat your oven to 375°F. Prepare rice according to package directions but reduce cooking time to 7 minutes.
Step 2: In a large mixing bowl, combine the chicken, rice, vegetables, soup, chicken broth, thyme, garlic powder, salt, and pepper. Mix well until all ingredients are evenly combined.
Step 3: Coat a 9-inch pie dish with nonstick cooking spray and place one sheet of refrigerated pie crust on the bottom, pressing it against the sides of the dish.
Step 4: Pour the chicken and rice mixture into the pie dish, spreading it out evenly. Cover the mixture with the second sheet of refrigerated pie crust. Seal the edges by pressing the top and bottom crusts together.
Step 5: Cut a few slits on the top crust to allow steam to escape during baking. Place the pie dish on a baking sheet to catch any spills. This will make it easier to clean.
Step 6: Bake in the oven for 40 minutes, or until the crust is golden brown and the filling is bubbling.
Step 7: Remove pie from the oven and allow to cool for a few minutes before serving.
