Chicken and Rice Crust Pie

A piece of chicken and rice crust casserole on a plate.

5 from 2 votes

Chicken and Rice Crust Pie

Need a new chicken recipe that's a little bit different? Chicken and Rice Crust Pie is it! This easy chicken recipe is a modified version of the classic chicken pot pie with rice. With its wonderful, cheesy, rice crust, it's an easy, delicious recipe you'll love.

Prep Time35

Cook Time40

Rice Cook Time20

Total Time1 35

Servings:

Calories: 654kcal

Author: Karin and Ken

Ingredients

Rice Crust

3 cups rice, long grain cooked
¾ teaspoon pepper
1 large egg beaten
1 - 1 ½ cups cheese shredded

Filling

2 tablespoons olive oil or another vegetable oil
½ pound chicken breasts, boneless, skinless or 2 chicken breasts, chopped
3 ½ cups fresh mushrooms sliced
1 cup onion chopped
1 cup pepper any color, chopped
2 tablespoons garlic minced
2 tablespoons all-purpose flour
1-2 tablespoons italian seasoning
½ cup dry white wine
½ cup chicken broth
salt to taste
pepper to taste
½ cup Parmesan cheese, shredded or grated
cooking spray

Topping

1 cup crispy fried onions more or less to taste
1 cup cheese shredded

Instructions

Rice Crust:

Prepare your pie plate with cooking spray and set aside.
Cook rice according to your package directions.
Preheat your oven to 350 degrees.
In a large bowl beat your egg with a fork.
Add rice and pepper. Stir until totally blended together. All of your rice should have a slight yellow color to it.
Press into your pie plate. Press hard enough that the crust is firm against the bottom and sides of your pie plate.
Sprinkle cheese all over the bottom of the crust and bake for about 20 minutes.
Make sure all of the cheese is melted. Remove from oven and set aside. Leave your oven on.

Filling:

In a large skillet place your oil, over medium to medium high heat, until it shimmers or a drop of water flicked in it dances.
Add chicken and stir until brown, between 4 and 5 minutes. Remove from skillet and reduce your heat a little.
Add more oil if necessary and allow it to heat up. When ready, add mushrooms and stir.
After a few minutes add your onions and stir until onions are tender.
Add peppers and garlic. Keep stirring for between 1 and 2 minutes. You do not want the garlic to burn.
Sprinkle flour and Italian seasoning over top of mushroom mixture. Stir for a few minutes.
Add white wine, cooked chicken and chicken broth. Stir until incorporated.
Taste your mushroom mixture and add as much salt and pepper as needed.
Simmer mushroom mixture for about 5 minutes. Mixture should thicken up.
Add Parmesan cheese and stir until totally blended.
Remove from heat and pour mushroom mixture into your prepared rice crust.
Press down on the mixture and smooth over the top as best you can.
Sprinkle your fried onions over top of your pie. Try to cover the entire top of the pie.
Last thing you need to do is add your shredded cheese to the top of your pie. Use as much cheese as you like. We try to make sure that the entire top of the pie is covered.
Bake for 35 minutes. You can broil for a minute or two at the end to brown your cheese more if you desire. Let stand for at least 5 minutes, if not 10. Serve and enjoy!

Notes

Cook the rice before adding it to the egg mixture for a firmer crust.

Make sure all of the cheese has melted completely before removing the pie from the oven.

Broil at the end for an extra crunchy topping.

Allow the pie to rest for at least 5 - 10 minutes before serving.

Make sure you taste and then season your filling ingredients adequately with salt, pepper, and other desired herbs and spices for maximum flavor.

Use more cheese on top of fried onions and broil to create a wonderful crispy and cheese topping.

Go to What to Serve With Jambalaya to find the perfect side dish for you and your family.

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