If you’re looking for a new twist on an old favorite, this chicken pot pie with white wine sauce is the recipe for you. Wild rice and mushrooms make this pot pie a hearty and filling meal.

This is not the average chicken pot pie as we did not use any potatoes, and it doesn’t have a rich, heavy cream sauce, but rather, we used a light wine sauce seasoned with fresh herbs. Wild rice takes the place of potatoes while crimini mushrooms, leeks, and fennel provide an earthy, umami flavor.

White wine sauce being poured next to a slice of chicken pot pie.

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 pork tamale pie, Irish beef and stout pies, turkey burrito casserole, and our shepherd’s pie.

Here is why this recipe works

Extra white wine sauce gets served with the finished pie.
Wild rice and mushrooms make this savory pie extra hearty and filling.
Leeks and fennel add depth of flavor

The Ingredients

Here is a list of ingredients for this chicken and rice pot pie. Scroll down to the printable recipe card for all the details.

For the white wine sauce:

Butter
Flour
White wine
Chicken stock
Fresh herbs, salt, and pepper.

For the chicken pot pie:

Pie crust
Leek
Fennel
Carrot
Celery
Garlic
Mushrooms
Fresh herbs, salt, pepper.
Cooked chicken.
Cooked wild rice.

You can substitute dried herbs for fresh herbs if you prefer. If you use dried herbs, use a little less than half of the fresh herb amounts.

Cook the wild rice according to the package directions or use our Instant Pot wild blend instructions. You could also substitute the wild rice for black rice or sprouted brown rice or white rice.

You can use a rotisserie chicken or cook some chicken thighs or a couple of chicken breasts. This meat pie also works well with leftover roast turkey.

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.

How to Make It

Here is a brief overview so you can get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

Make the pie crust and place it in the fridge to chill.
Make the white wine sauce and set it aside.
Saute the vegetables in a large skillet. Add the rest of the filling ingredients and stir in half of the white wine sauce.
Roll the pie dough out and place it in a pie dish.
Transfer the chicken pie filling to the pie dish. Roll the second crust out and place it on top.
Bake the pie until it is golden brown.
Serve the chicken pot pie with the rest of the white wine sauce.

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

Tips for Success

Use a large saute pan or braiser when you cook the filling.
If the sauce is thicker than you like, thin it out a bit with a splash of chicken broth.
If you use dried herbs instead of fresh herbs, use a bit less than half the amount.

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.

A slice of meat pie with white wine sauce in a gravy boat.

Helpful Tools

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If you don’t have a good chef’s knife, this one from Misen is affordable and very well made. We also like this one from Victorinox.
You will need a large saute pan for this recipe. The filling will not fit in a standard pan. You can even use a Dutch oven if you don’t have a large pan.
A rolling pin and a pie dish

Some Other Recipes We Are Sure You Will Love:

This Chicken-Chorizo Paella is a flavorful one-pot dish that is simple to prepare. You can make it any night of the week and have a restaurant-style meal. Serve it with a snap pea salad and some focaccia bread.

Roast chicken, carrots, and parsnips in a one-pot meal. This cast iron roast chicken makes a terrific family dinner and the drippings taste great over mashed potatoes.

This Instant Pot wild rice and mushroom soup is comfort food in a bowl. If you want to make it a chicken and rice soup, just add some chicken to the pot.

Chicken Pot Pie

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.

4.96 from 23 votes

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Prep Time: 40

Cook Time: 45

Total Time: 1 25

Servings: servings

Calories: 565kcal

Author: Pat Nyswonger

Ingredients

For the Pastry Crust:

For the Sauce:

7 tablespoons butter
7 tablespoons flour
½ cup white wine
3-½ cups chicken stock
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
Salt and pepper to taste

For the Filling:

2 tablespoons olive oil
1 cup chopped leek
½ medium fennel bulb trimmed, core removed and coarsely chopped (about 1 cup)
2 carrots about 8-inches each cut into 1/2-inch pieces
1 stalk celery about 8-inches cut into 1/2-inch pieces
2 cloves garlic crushed or minced
8 ounces sliced crimini mushrooms
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3-½ cups chopped 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.
Add the garlic, mushrooms, sage, thyme, rosemary salt and pepper. Cook an additional two or three minutes. Add the cooked chicken, wild rice and half of the white wine sauce. Mix to combine adding additional sauce if needed.
The filling should be well moistened but not sloppy wet. Reserve additional sauce to pass to guests at the table. Remove the filling from the heat and set aside.
Roll the pastry into a large circle and place it in a 9-inch pie plate.
Spoon the filling into the pie plate.
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.
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.

Notes

There is a lot of filling and the pie will me slightly mounded. You will need to use a large saute pan to cook the filling. I used a 11-inch cast iron casserole dish. It has tall sides and holds all the filling.
To freeze the pot pie before cooking it, let the filling cool completly then place the top crust on the pie. Keep the pie in a freezer proof container and freeze for up to 3 months. Let the pie thaw overnight in the fridge before baking it.
The cooked pie will keep in the fridge for 3 days or in the freezer for 3 months.