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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 Method

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

Method
 

  1. 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.
  2. Into the same pot, add the chopped veggies and saute with the seasonings.
  3. Add in cubed 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 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!