Chicken and Wild Rice Pot Pie

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ½ cup diced onion
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 3 cups chicken broth
• 2 cups cooked chicken breast, chopped (rotisserie is good)
• 1 (6.2 oz.) Uncle Ben’s Fast Cook Long grain Wild Rice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 1-1/2 to 2 cups heavy cream
• 1 ready made pie crust
• 1 large egg, beaten

Steps

1. Add olive oil to a large pot. Sauté garlic, carrots, onion and celery for a few minutes until softened.

2. Sprinkle the half cup of flour in the pot and stir to combine. Using a whisk, add the chicken broth slowly, stirring constantly.

3. Next, slowly whisk in the cream until combined. Bring just to boiling. Stir in the rice and the seasoning packet. Cover the pot and turn heat down to low.

4. After about 10 minutes, stir to make sure rice is not sticking and is incorporated into the liquid. Taste for done-ness and seasoning. Add salt and pepper as needed. If too thick add more chicken broth. To thin, add more cream.

5. Preheat oven to 350F.

6. Drop in chopped chicken and stir to combine. Reduce heat to a simmer and continue to cook for another 15 minutes until thick and creamy. Set mixture aside and let it cook for about 10 minutes.

7. Assemble the pie and brush the top with the beaten egg. Bake for 20 minutes or until GBD.

Notes