Chicken & Wild Rice Pot Pie Skillet

Debbie Reid, Clearwater, FL
2019 wild rice recipe contest finalist

    1 lb Just BARE® Boneless Skinless Chicken Breast Fillets, cubed
    ¾ cup each, chopped: carrots and onion
    3 cloves garlic, minced
    1½ tsp each: salt and ground black pepper, divided
    3 tbsp canola oil
    2 cups low sodium chicken stock
    2 tbsp all-purpose flour
    2/3 cup heavy cream
    ½ cup Crystal Farms® Shredded Parmesan Cheese
    3 cups cooked wild rice
    1 cup frozen peas
    2/3 cup packaged crispy onions

In large skillet, stir-fry first 4 ingredients, ¾ tsp salt, and ¾ tsp pepper in oil until chicken is done. Remove from skillet; set aside. In same skillet, whisk stock and flour; bring to boil. Whisk in cream, then cheese. Add remaining salt and pepper, chicken mixture, wild rice, and peas; heat through. Top with crispy onions.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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