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This chicken and wild rice pot pie is a cozy twist on the classic comfort dish. Tender chicken, nutty wild rice, and aromatic vegetables bake together under a golden, buttery crust for a filling that’s rich and earthy. Fresh herbs, cremini mushrooms, and a silky white wine sauce bring this dinner over the top.

Chicken and rice pie slice topped with white gravy, garnished with parsley.
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We used our flaky all-butter crust that’s made from scratch but you can always use a storebought crust. 

There is an extra helping of white wine sauce so you can cover each savory slice of pie like gravy. It’s a homestyle, rustic dish with upscale flavors. 

If you want a more traditional pot pie, check out our turkey pot pie. You can swap the turkey for chicken in that recipe. 

For more one-pot meals and savory meat pies, check out our Irish beef and stout pies, and our shepherd’s pie.

Here is Why this Pot Pie Recipe Works

Wild rice for texture and flavor: Chewy and nutty, it adds depth that plain rice or potatoes can’t match.

Homemade sauce: A creamy blend of butter, flour, white wine, and stock made from scratch for rich, comforting flavor.

Herby, aromatic filling: Leeks, fennel, mushrooms, and fresh rosemary make every bite fragrant and full of character.

Double all-butter crust: Flaky, golden, and crisp on both top and bottom. Because one crust is never enough.

Golden-brown homemade pot pie with flaky crust and vent slits.

Ingredients Notes

  • White wine: Adds depth to the sauce; chicken broth works as a non-alcoholic substitute.
  • Leek and fennel: Give the filling a mild sweetness and aromatic base. You can substitute onion if preferred.
  • Mushrooms: Cremini or baby bella are easy to find, but any type of mushroom will work.
  • Cooked wild rice: Adds nutty texture; brown rice makes a good stand-in.
  • Fresh herbs: Thyme, rosemary, and sage bring the filling to life. use dried if fresh isn’t available.

Cook the wild rice according to the package directions or use our Instant Pot wild blend instructions.

You can use a rotisserie chicken or cook some chicken thighs or a couple of chicken breasts.

You can make this chicken and rice pot pie gluten-free if you replace the flour with an all-purpose gluten-free flour blend and use our gluten-free pie crust recipe.

Four process photos showing how to make chicken pot pie with white wine sauce.

Recipe Tips

Use the right pan: The filling makes a generous batch, so use a large sauté pan or deep skillet. An 11-inch cast iron pan works perfectly.

Cool the filling slightly: Let the filling rest for 10–15 minutes before assembling the pie. This helps the crust stay crisp and prevents sogginess.

Crust options: An all-butter pie crust gives the richest flavor, but a gluten-free crust works beautifully too. Just handle it gently when rolling and crimping.

White wine swap: If you’d rather skip the wine, substitute with chicken stock plus a teaspoon of lemon juice for brightness.

Make-ahead friendly: You can prepare the filling a day in advance and store it in the fridge until ready to assemble and bake.

Freezer tip: Assemble the unbaked pie, let it freeze solid, then wrap tightly and store for up to 3 months. Thaw overnight in the fridge before baking.

Serving suggestion: Warm the reserved white wine sauce and drizzle it over each slice for an extra layer of flavor.

A collage of four photos showing how to make chicken pot pie.

Whether you’re looking for a hearty dish or something more refined, this recipe is sure to satisfy. Fresh herbs, crimini mushrooms, fennel, and leeks give this savory pie a complex flavor, and the flaky, all-butter crust lends richness and a buttery flavor. Serve it as a main course for brunch or dinner. All you need is a side salad to complete the meal. 

Chicken and rice pot pie slice with parsley and gravy on a white plate.

Chicken Pot Pie with Rice

This isn’t your everyday chicken pot pie. It’s cozy, herby, and full of texture from the wild rice to that flaky double crust. The white wine sauce takes it over the top, making every bite rich and comforting. Pour a little extra over each slice and call it dinner. This wild rice pot pie can hold its own.

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Golden-brown baked pie in a clear dish on white surface.
Prep Time: 40 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
4.96 from 23 votes

Chicken and Wild Rice Pot Pie

By Pat Nyswonger
A chicken pot pie chock-full of chicken, wild rice instead of potatoes, fresh vegetables, herbs, a sauce made of chicken broth and wine. Topped with a flakey golden pastry crust.

If you make this recipe, please leave a star rating and comment.

Servings: 8 servings
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Ingredients 

For the Pastry Crust:

For the Sauce:

  • 7 tablespoons butter
  • 7 tablespoons all-purpose flour
  • ½ cup dry white wine
  • 3 ½ cups chicken broth
  • 1 teaspoon Fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • Salt and pepper , to taste

For the Filling:

  • 2 tablespoons olive oil
  • 1 leek, chopped
  • ½ fennel bulb, trimmed, core removed and coarsely chopped (about 1 cup)
  • 2 large carrots, about 8-inches each cut into 1/2-inch pieces
  • 1 to 2 stalks celery, about 8-inches cut into 1/2-inch pieces
  • 2 garlic cloves, crushed or minced
  • 8 ounces cremini mushrooms, sliced
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons Fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 ½ cups shredded cooked chicken
  • 2 cups cooked wild rice
  • 1 egg white, lightly whisked with a fork

Instructions 

For the Pie Crust:

  • Follow the instructions for the pie crust recipe. Form the dough into disks and place it in the fridge to chill.

For the Sauce:

  • Add the butter to a medium-size saucepan. When the butter melts, add the flour, stirring constantly until the mixture is golden brown.
  • Slowly add the white wine then add the chicken stock and fresh herbs.
  • Bring the sauce to a boil while whisking constantly and cook for five minutes. Reduce the heat to low and cook for an additional five minutes. Taste for seasoning and adjust if necessary. Remove from the heat and reserve while making the filling.
  • Preheat the oven to 400°F

For the Filling:

  • Add the olive oil to a large skillet set over medium-high heat and when it is hot add the chopped leek, fennel, carrots and celery. Cook for five minutes, stirring occasionally until the carrots are slightly tender.
    White pot of chopped vegetables stirred with spatula.
  • Add the garlic, mushrooms, sage, thyme, rosemary salt and pepper. Cook an additional two or three minutes.
    White pot with chopped mushrooms, celery, carrots, and herbs being stirred.
  • Stir in the cooked chicken, wild rice, and about half of the white wine sauce. Mix until everything is evenly coated, adding more sauce as needed. The filling should be moist but not runny. Set aside the remaining sauce to serve at the table. Remove from heat and let the filling rest while you prepare the crust.
    Creamy sauce is poured over chicken, vegetables, and wild rice in a pot.
  • Roll the pastry into a large circle and place it in a 9-inch pie plate.
    A pie crust in the bottom of a pie dish.
  • Spoon the filling into the pie plate.
    Unbaked pie crust filled with chicken and rice.
  • Roll the top crust out and place it over the pie filling, trim and crimp the edges. Cut vents in the top of the pastry crust, brush with the egg white and place the pie on a baking sheet to catch any drips.
    Hand brushing egg wash on crimped pie; dough scraps on white marble.
  • Transfer to the middle of the oven and bake for 40-45 minutes or until the crust is golden brown. Reheat the extra white wine sauce and serve with the chicken pot pie.
    Golden-brown pie with flaky crust and slits, on a marble surface.

Notes

Filling: This recipe makes a generous amount of filling, so the pie will be slightly mounded once assembled. Use a large sauté pan to cook the filling. I like using an 11-inch cast iron casserole dish with tall sides, which easily holds it all.
To Freeze (Before Baking): Let the filling cool completely, then top with the crust. Place the unbaked pie in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Storage: The cooked pie will keep for up to 3 days in the refrigerator or 3 months in the freezer.

Nutrition

Serving: 1serving, Calories: 565kcal, Carbohydrates: 37g, Protein: 25g, Fat: 34g, Saturated Fat: 16g, Polyunsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 120mg, Sodium: 623mg, Fiber: 3g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

This recipe was originally published on January 18, 2015.

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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4.96 from 23 votes (23 ratings without comment)

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2 Comments

  1. angiesrecipes says:

    Can’t even remember when I last had some chicken pot pie :-// The white wine sauce sounds really great with the pie.

    Reply
    1. Dahn Boquist says:

      Thanks Angie

      Reply