Description
Indulge in this gluten-free Chicken Pot Pie Wild Rice, a one-skillet meal bursting with flavor, perfect for weeknight dinners.
Ingredients
Scale
- 1 cup Wild Rice
- 1/4 teaspoon Salt
- 2 tablespoons Olive Oil
- 5 cloves Garlic, minced
- 2 Carrots, finely grated
- 1 pound Chicken Breast, chopped
- 1/4 teaspoon Black Pepper
- 1 cup Green Peas, frozen
- 1 cup Half and Half
- 1/3 cup Chicken Broth
- 1/2 cup Parmesan Cheese, shredded
Instructions
- Cook Wild Rice: Bring 4 cups of water to a boil in a large pot. Add ¼ teaspoon salt and wild rice, stir and simmer for about 45 minutes. Drain excess liquid.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet. Add minced garlic and grated carrots, sauté for about 1 minute.
- Cook Chicken: Add chopped chicken breast to the skillet, season with salt and ¼ teaspoon black pepper, cooking for 5-7 minutes until golden brown.
- Add Peas: Stir in frozen green peas and cook for an additional 2-3 minutes until heated through.
- Combine Rice and Sauce: Add wild rice to the skillet, pour in half and half and chicken broth, mixing thoroughly and bringing to a gentle boil.
- Add Cheese: Stir in shredded Parmesan cheese and let it melt into the sauce for 2-3 minutes.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Chicken Pot Pie Wild, Gluten-Free, Dinner, Comfort Food