Chicken Pot Pie Rice Skillet | Quick and Easy Weeknight Dinner

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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.

Recipe and instructions for an easy weeknight meal that tasted like a Chicken Pot Pie but without the fuss.

Chicken Pot Pie Rice Skillet Step-By-Step Instructions

First things first, cook up the chicken with a little bit of butter and olive oil. When finished, set that chicken aside on a plate and throw the veggies into the same pot, saute for 8 minutes and then add all the seasonings.

woman searing chicken breasts in a stuab
woman cooking veggies in a pot and adding seasonings

A Tip for Cooking Chicken Breasts

The best way I have learned is to sear the chicken on high heat for a few minutes on each side. Then turn the heat to low and the cover the pan with a lid. Set a timer for 10 minutes. After those ten minutes, just turn the heat off, set a timer for another 10 minutes. By that point, the chicken should be very tender and cooked through. You could also use shredded rotisserie chicken for this recipe if you want to skip this step!

Take your cooked chicken and cut it into cubes and add it to the pot. Add in a can of coconut milk or cream. Then add in 3 cups of broth and 1.5 cups of rice. Also mix in the frozen veggies. Bring to a boil then cover and simmer for 15 minutes. The rice should absorb lots of the liquid so this is more like a risotto than a soup. Add more liquid if it’s drying out or sticking to the bottom of the pot.

woman adding broth to a pot of soup
woman adding rice to a pot for a chicken pot pie rice skillet

Top with a bit of shredded cheese and broil until toast for 5-8 minutes. You could also bake it for 30 minutes in a 350 degree oven if you would like to crisp the whole thing up a bit more (this is my preference!)

woman mixing rice skillet meal in a pot
woman topping rice skillet meal with cheese

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!

woman holding pot of food in her beautiful cozy kitchen
Chicken pot pie rice skillet meal

Looking for more dinner ideas this week?

If you’re looking for more easy weeknight meals, check out my Week of Slow Cooker Meals here!

I also love this Chili Mac and Cheese for a quick 30 minute one-pot meal. It’s a tried and true favorite!

I also love making this very simple Pork Shoulder in the Slow Cooker. I really like this method for cooking pork shoulder! Extremely easy and not gross or slimy at all…very important. ; )

Chicken Pot Pie Rice Skillet in a pot with serving bowls on the counter

Chicken Pot Pie Rice Skillet

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
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 cup 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 tbsp poultry seasoning
  • 1 tsp dried sage
  • ½ tsp turmeric
  • 1 14.5 oz can of coconut milk/cream
  • 1½ cups brown rice can sub with white rice.
  • 3 cups broth
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup shredded cheddar cheese for topping

Instructions
 

  • Heat up a Dutch oven pan over medium-high heat. Add butter and oil, then cook chicken breasts. Set chicken breasts aside on a plate to dice later.
  • Into the same pot, add the chopped veggies and saute with the seasonings.
  • Add in cubed chicken along with a can of coconut milk. Mix, then add the broth along with rice and frozen veggies.
  • Bring to a boil and then cover and simmer about 20 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!
Keyword chicken, one pot meal, weeknight dinners

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