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.
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
Instructions
- 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.
- Into the same pot, add the butter and chopped veggies and saute with the seasonings.
- Add in 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 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!
