Chicken And Rice Pie Recipe

Name: Chicken And Rice Pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: Pastry For Double Crust Pie; 2 tablespoons butter; 2 stalks celery, chopped; 1 medium onion, chopped; 2 cloves garlic, minced; Condensed Cream Of Mushroom Soup; Whole Milk; Cooked Chicken; 1/4 cup chopped fresh parsley; 1 tablespoon lime juice; Ground Nutmeg; Ground Black Pepper; Cooked Rice

This impressive Chicken and Rice Pie is a family favorite and the perfect dish to share with new moms (or anyone who needs a delicious, comforting meal!). A twist on a classic recipe, this savory pie boasts tender chicken, fluffy rice, and a creamy sauce all baked under a flaky crust. Get ready for rave reviews – it's almost too beautiful to eat (almost!).

Prep Time 20 mins

Cook Time 50 mins

Calories 763.6 kcal

Protein 37g

Rating 3.5 (2 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken And Rice Pie

Pastry For Double Crust Pie
2 tablespoons butter
2 stalks celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
Condensed Cream Of Mushroom Soup
Whole Milk
Cooked Chicken
1/4 cup chopped fresh parsley
1 tablespoon lime juice
Ground Nutmeg
Ground Black Pepper
Cooked Rice

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Chicken And Rice Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Chicken And Rice Pie

Preheat oven to 375°F (190°C).
Place one pie crust in a 9-inch pie plate.
Melt butter in a medium saucepan over medium heat.
Add onion, celery, and garlic; cook for 3-5 minutes, until softened.
Stir in cream of chicken soup, milk, shredded chicken, parsley, lime juice, nutmeg, salt, and pepper.
Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
Spread half of the cooked rice evenly over the pie crust in the pie plate.
Pour half of the chicken sauce over the rice layer.
Repeat layers with remaining rice and chicken sauce.
Top with the second pie crust. Crimp edges to seal.
Brush the top crust with beaten egg (optional) for a golden brown finish.
Bake for 30-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges loosely with foil.
Let cool for 10-15 minutes before slicing and serving. Enjoy!