Chicken Pot Pie Rice Skillet | Quick and Easy Weeknight Dinner

This is a great last-minute meal for one of those nights where you just don’t want to cook a fancy meal. It gives you some of the comfort of a chicken pot pie, without all the fuss of making a pie crust.

This chicken pot pie rice skillet is a recipe I came up with a few years ago, on-the-fly, when it seemed like we had nothing in our fridge. I wanted something comforting like a chicken pot pie, but I was tired and just wanted to throw it together in one pot. What I came up with, is similar to the inside of a chicken pot pie but instead of a roux made with butter and flour, I added a can of coconut milk to make it creamy, some broth, and rice to beef this up into a full meal. I also like to sprinkle some cheese on top, then bake it just enough so that the cheese is toasty and the whole thing feels like a baked chicken pot pie.

For this recipe, I like to use my Caraway 4.5 qt Saute Pan.

I hope you enjoy this simple Chicken Pot Pie Rice Skillet meal. Please leave a comment and let me know if you’ve tried it out, I love to hear from you!

Looking for more dinner ideas this week?

Chicken Pot Pie Rice Skillet

3.80 from 5 votes

All the goodness of a chicken pot pie but without the fuss. We are using coconut milk for creaminess and and rice instead of a pie crust! A comforting weeknight one-pot meal.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Dinner

Ingredients Method

Ingredients

  

• 4 tbsp butter
• 1 onion diced
• 3 ribs celery diced
• 3 whole carrots diced
• 4 cloves garlic minced
• 2 chicken breasts cooked, then cubed. Can sub with shredded rotisserie chicken.
• 1 ½ tsp salt
• ½ tsp pepper
• 1 tsp dried thyme
• 1 tsp dried sage
• ½ tsp curry powder
• 1 tsp onion powder
• 1 14.5 oz can of coconut milk/cream
• 1 cup brown rice can sub with white rice.
• 2 cups chicken broth
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1 cup shredded cheddar cheese for topping

Method

 

1. Using a large deep skillet with a lid, cook chicken breasts in some oil. Set chicken breasts aside on a plate to dice later. Or use pre-cooked shredded chicken.
2. Into the same pot, add the butter and chopped veggies and saute with the seasonings.
3. Add in chicken along with a can of coconut milk. Mix, then add the broth along with rice and frozen veggies.
4. Bring to a boil and then cover and simmer about 45 minutes until rice is fully cooked and has absorbed most of the liquid. Turn off the heat, top with cheese. Transfer to oven and broil for a few minutes to melt and toast the cheese.

   Alternatively, if you have extra time, you can bake it at 350 for 30 minutes to crisp the whole thing up some more. This is my preference!

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