I turned the leftover white rice from our Chinese take-out into this delicious and unexpected Chicken and Rice Pot Pie. The recipe is easy to follow, and the crust can be either homemade or store-bought. Winner! Winner!
This chicken pot pie recipe came out of a need to use up the leftover rice I had in my fridge, so I purchased a store-bought rotisserie chicken and whipped up an easy white sauce.
The result is this delicious and easy chicken recipe that nobody would ever guess came from leftovers. Especially if you take a minute to add those fun little carrot and pea cut-outs to adorn the top pie crust. Adorable!!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Easy Chicken and Rice Pot Pie is available at the end of this post.
The ingredient list for making chicken and rice pot pie;
- 2 – 9″ pie crusts (homemade or store-bought)
- Butter
- Flour
- Chicken Broth or Stock (homemade or store-bought)
- Leftover White Rice
- Leftover Chicken
- Mixed Frozen Vegetables (your favorite variety)
- Scallions
- Poultry Seasoning
- Dried Thyme Leaves
- Half and Half
- Salt and Pepper
How long does it take to make this easy chicken pot pie?
If you’re taking the easy route and using store-bought pie dough, the entire process (up until baking) will take approximately 15 – 20 minutes.
If you’re using homemade pie dough, you can probably figure on an additional 20 minutes.
Can this pot pie be made in advance and frozen?
Yes! You can either assemble the entire pie and freeze it before baking, or freeze it after it’s been baked.
**Note – if freezing the pot pie before baking, DO NOT egg wash the crust until ready to bake.
If freezing after baking, make sure the pie is completely cooled before wrapping and storing in the freezer.
To bake the pot pie from frozen (either baked or unbaked), cover the pie with foil and bake in a preheated 375-degree oven for 90 minutes. Uncover, and continue baking until the crust is golden and the filling is heated through.
How long will this pot pie take to bake if not frozen?
Straight into a 375-degree oven after assembling will take approximately 30-35 minutes.
Since the filling is already cooked, all you’re looking to do is cook and brown the pie crust.
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The easy instructions for making this chicken and rice pot pie are as follows;
- Make a roux by mixing melted butter and flour together in a large skillet over medium heat.
- Whisk in the chicken broth (or stock) and continue cooking until the mixture thickens.
- Season with salt and pepper.
- Add the poultry seasoning and the dried thyme leaves.
- Whisk until smooth.
- Stir in the leftover rice, half and half, leftover chicken, and vegetables.
- Add in some chopped scallions.
- Stir well and heat through.
- Spoon the filling into a pie plate which already has the bottom crust in place.
- Add the top pie crust to cover the filling and trim, crimp (or fork) the edges to close.
- Use a paring knife to add steam vents to the top crust.
- Use the crust scraps and a paring knife to cut out the decorative carrot and pea shapes to adorn the top crust (if desired).
- **Note – a piping tip works great to cut out the small round peas.
- You can affix the shapes to the pie dough by using a small dab of water and pressing lightly.
- Use a paring knife to add the lines to the carrots, and to make the carrot tops.
- Make an egg wash by whisking 1 egg and 1 tablespoon of water and gently brush over the entire surface of the pot pie before baking.
For an amazing pie crust recipe, I used this one from Sally’s Baking Addiction.
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Below is the printable recipe card for today’s leftover Chicken and Rice Pot Pie.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
The Chicken and Rice Pot Pie recipe is easy to follow and can be made with either homemade or store-bought pie dough.
- 2 9" pie crust homemade or store-bought
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups chicken broth or stock
- 1½ cups cooked white rice leftovers work great
- 3 cups cut up chicken leftovers work great
- ½ cup half and half
- 2 cups mixed vegetables frozen
- ¼ cup chopped scallions
- 1½ teaspoon poultry seasoning
- ½ teaspoon dried thyme leaves
- 1½ teaspoons coarse salt
- ½ teaspoon black pepper
- 1 egg egg
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Preheat oven to 375-degrees.
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Add one of the pie crusts to the bottom of a prepared pie plate which has been sprayed with cooking spray. Set aside.
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Melt the butter in a large skillet. Add the flour and whisk to combine. Cook for 1-2 minutes over medium heat.
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Add the chicken broth to the skillet and whisk, cooking until the mixture thickens.
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Add the cooked rice, cooked chicken, vegetables, scallions, half and half, salt and pepper to the skillet. Stir well and heat through.
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Spoon the chicken and rice mixture into the prepared pie plate and top the mixture with the second pie crust. Use a paring knife to cut slits in the top crust for the steam to escape.
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Trim away the excess pie dough (save if you're decorating the pie), and crimp or fold the two crusts together to seal.
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Use a paring knife to cut out some decorative carrot and pea shapes and add them to the top pie crust using a light touch of water, pressing gently. This step is optional.
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Whisk the egg and 1 tablespoon of water and brush the egg wash over the top crust before baking.
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Place the pot pie on a baking sheet and bake in a preheated oven for 30 - 35 minutes or until the pie crust is golden brown in color and the filling is heated through. *Note - if the pie crust browns too quickly, cover the pie with foil and continue baking for the specified amount of time.
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Allow the pie to cool for 15 minutes before slicing.
Can be made in advance and frozen before baking. Wrap well.
Egg wash only before baking. Not before freezing.
If baking from frozen, cover with foil and bake for 60 minutes in a 375-degree oven. Uncover and bake an additional 30 minutes, watching closely.
Can be kept in the freezer for up to 3 months.
I sincerely hope you’ve enjoyed today’s easy chicken recipe for Chicken and Rice Pot Pie as much as I’ve enjoyed bringing it to you!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
I love how budget friendly adding the rice is. I never thought to do that.
It was an idea that came out of necessity, Robin. Leftovers in the fridge. LOL
I am so glad you had leftover rice! This was delicious!
Me too. Thanks!!
Next time we have Chinese takeout, this is on my list. I love that I could freeze it! Thanks, Renee!
Glad you like the recipe, Tracey! So nice of you to visit!!