Chicken and Rice Pie #WeekdaySupper

chicken rice pie baked

Coming up with new ideas for Weekday Suppers sometimes makes me crazy!

That’s why I love to check out the weekly menus from Weekday Supper.
Sunday Supper Movement
I’m all about 30 minutes or less and BANG! Dinner is ready. Home-cooked, fresh and on the table.

That doesn’t mean I don’t use leftovers. This Chicken and Rice Pie uses leftover cooked chicken and cooked rice as a time saver. Add fresh sautéed veggies, place it in a crescent dough pie crust with a light sauce and its dinner!

Chicken and Rice Pie
I like occasionally using crescent rolls for quick meals and kicking leftovers up a notch!

Ingredients

  • 1 can crescent rolls
  • 1 cup cooked chicken, roughly chopped
  • 1 cup cooked rice
  • 1 cup fresh or frozen broccoli
  • 1 cup chicken stock
  • 1/4 cup roasted red pepper pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil

Directions
Preheat oven to 375 degrees. Pop crescent roll container and layer triangles divided between 2 greased individual casserole dishes or cassoulets. Press seams together to form crust.
crescent roll crust
Add oil and broccoli to fry pan and sauté on high 2 minutes. Add 3/4 cup chicken stock, chicken, rice and peppers. Cook stirring constantly to reheat.
chicken pie filling_edited-1
Add cornstarch to 1/4 cup cold chicken stock. Slowly stir into chicken mixture. Bring to a boil and boil for 1 minute.
chicken rice pie
Transfer filling to casserole dishes and bake for 15 to 20 minutes until crust is cooked and outer crust is golden brown. You can also bake any leftover dough as a topper if desired. My guy likes a little extra crust!
chicken rice pie baked

Check out these other great ideas from this week’s Weekday Supper Menu!

09/02/13 - Monday - Curious Cuisiniere - Ratatouille Pasta

09/03/13 - Tuesday - Mama’s Blissful Bites - Vegetarian Stir Fry over Rice

09/04/13 - Wednesday - Alida’s Kitchen - Baked Pumpkin Pasta

09/05/13 - Thursday - Cindy’s Recipes and Writings - Chicken and Rice Pie

09/06/13 - Friday - girlichef - Buttermilk Chicken Kebabs w/ Chopped Salad

Visit our #WeekdaySupper Pinterest board for wonderful weekday menu suggestions all month long!

 

Chicken and Rice Pie #WeekdaySupper
 
Author:
Ingredients
  • 1 can crescent rolls
  • 1 cup cooked chicken, roughly chopped
  • 1 cup cooked rice
  • 1 cup fresh or frozen broccoli
  • 1 cup chicken stock
  • ¼ cup roasted red pepper pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
Instructions
  1. Preheat oven to 375 degrees. Pop crescent roll container and layer triangles divided between 2 greased individual casserole dishes or cassoulets. Press seams together to form crust.
  2. Add oil and broccoli to fry pan and sauté on high 2 minutes. Add ¾ cup chicken stock, chicken, rice and peppers. Cook stirring constantly to reheat.
  3. Add cornstarch to ¼ cup cold chicken stock. Slowly stir into chicken mixture. Bring to a boil and boil for 1 minute.
  4. Transfer filling to casserole dishes and bake for 15 to 20 minutes until crust is cooked and outer crust is golden brown. You can also bake any leftover dough as a topper if desired.

Enhanced by Zemanta
This entry was posted in #WeekdaySupper, chicken, everyday, fasy and easy, leftovers, pie, rice, What's For Dinner? and tagged , , , , , , . Bookmark the permalink.

4 Responses to Chicken and Rice Pie #WeekdaySupper

  1. Renee says:

    My husband enjoys chicken pot pie and I’m sure he would enjoy this recipe too.
    Renee recently posted..Spiced Pear Pecan Bread for #TwelveLoavesMy Profile

  2. Looks fabulous Cindy! And I LOVE the use of leftover rice! Sure dinner winner in my book!

  3. Pingback: Baked Pumpkin Pasta #WeekdaySupper - Alida's Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge