Description
Experience the ultimate comfort of a chicken pot pie in a rustic, one-skillet dish. This nourishing meal swaps the traditional crust for chewy, nutty wild rice, creating a gluten-free grain bowl that is both satisfying and efficient. With tender bite-sized chicken, vibrant carrots, and a velvety Parmesan-infused cream sauce, this stovetop wonder is the perfect solution for busy weeknights when you need a meal that feels like a warm hug.
Ingredients
2 cups wild rice, uncooked and rinsed
3/8 teaspoon salt, divided
1 tablespoon olive oil
5 garlic cloves, minced
2 carrots, peeled and finely grated
1 pound chicken breast, chopped into small bite-sized chunks
1/4 teaspoon black pepper
1 cup frozen green peas
1 cup half and half
1/3 cup chicken broth
1/2 cup Parmesan cheese, shredded
Instructions
Cook wild rice in a large pot of boiling water with a pinch of salt according to package instructions until tender, about 45 minutes.
While rice cooks, heat olive oil in a large skillet over medium heat.
Add the chicken chunks to the skillet and season with the remaining salt and pepper, cooking until browned and cooked through.
Stir in the minced garlic and grated carrots, sautéing until fragrant and soft.
Add the chicken broth and half and half, bringing the mixture to a gentle simmer to thicken slightly.
Stir in the cooked wild rice, frozen green peas, and Parmesan cheese.
Cook for another 2-3 minutes until everything is warmed through and the sauce coats the ingredients nicely.
Notes
You can substitute chicken broth with vegetable broth if preferred. Ensure the carrots are grated finely so they melt into the sauce. For extra creaminess, you can add a tablespoon of Greek yogurt at the end. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 95mg