Chicken and Wild Rice 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.
Servings: 8 servings
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.
- Add the garlic, mushrooms, sage, thyme, rosemary salt and pepper. Cook an additional two or three minutes.
- 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.
- 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
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
