This chicken and wild rice pot pie is a comforting update to a classic favorite. Tender shredded chicken, nutty wild rice, and sautéed vegetables come together in a savory, herb-scented filling, finished with a flaky, golden all-butter pastry. A silky white wine and chicken broth sauce ties the flavors together, with extra sauce reserved to spoon over each serving like gravy.
We prefer an all-butter crust made from scratch for the best flavor and flakiness, but a store-bought crust works in a pinch. The recipe makes extra white wine sauce so you can serve the pie with additional gravy at the table for a richer bite.
If you prefer a more traditional pot pie, you can easily adapt other recipes by substituting chicken. This version leans a bit more rustic and refined thanks to the wild rice, fennel, leeks, cremini mushrooms, and fresh herbs.
Here is Why this Pot Pie Recipe Works
Wild rice for texture and flavor: The chewy, nutty grains add depth that potatoes or ordinary rice don’t provide.
Homemade sauce: A béchamel-style sauce enriched with white wine, butter, and chicken stock creates a smooth, flavorful base.
Herby, aromatic filling: Leeks, fennel, mushrooms, and rosemary give the filling complexity and fragrance.
Double all-butter crust: A top and bottom buttery crust ensures a crisp, flaky finish that holds the generous filling.
Ingredients Notes
- White wine: Adds brightness and depth; substitute chicken broth for a non-alcoholic option.
- Leek and fennel: Provide a mild sweetness and aromatic base. Use onion if that’s what you have on hand.
- Mushrooms: Cremini (baby bella) are ideal, but other varieties work fine.
- Cooked wild rice: Gives a nutty texture; brown rice is an acceptable substitute.
- Fresh herbs: Thyme, rosemary, and sage brighten the filling; use dried herbs if necessary (reduce quantity).
Cook your wild rice according to package directions or follow an Instant Pot wild blend method if preferred. You can use a rotisserie chicken or roast breasts or thighs ahead of time and shred them for the filling.
Recipe Tips
Use the right pan: The filling is generous, so a large sauté pan or an 11-inch cast iron skillet with tall sides helps you cook everything without crowding.
Cool the filling slightly: Let the filling rest 10–15 minutes before assembling the pie to keep the crust crisp and prevent sogginess.
Crust options: An all-butter crust gives the best flavor; a gluten-free crust will also work—handle it gently when rolling and crimping.
Wine alternative: Omit the wine and use chicken stock plus a teaspoon of lemon juice for brightness.
Make-ahead: The filling can be prepared a day ahead and refrigerated until you’re ready to assemble and bake.
Freezer friendly: Assemble the unbaked pie, freeze it solid, then wrap tightly for up to 3 months. Thaw overnight in the fridge before baking.
Serving: Rewarm the reserved white wine sauce and drizzle over slices for extra richness.
Fresh herbs, cremini mushrooms, fennel, and leeks create a savory, layered flavor profile, while the flaky all-butter crust adds buttery richness. Serve this pot pie as a satisfying main for dinner or a hearty brunch—pair it with a simple side salad to complete the meal.
Chicken Pot Pie with Rice
This version of chicken pot pie balances rustic comfort and elevated flavors. Wild rice brings a hearty texture, and the white wine sauce elevates the filling with a smooth, savory finish. Serve generous slices with extra sauce spooned over each portion.
Chicken and Wild Rice Pot Pie
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Ingredients
For the Pastry Crust:
- All-butter pie crust, or gluten-free pie crust
For the Sauce:
- 7 tablespoons butter
- 7 tablespoons all-purpose flour
- ½ cup dry white wine
- 3 ½ cups chicken broth
- 1 teaspoon fresh thyme
- 1 teaspoon chopped fresh rosemary
- Salt and pepper, to taste
For the Filling:
- 2 tablespoons olive oil
- 1 leek, chopped
- ½ fennel bulb, trimmed and coarsely chopped (about 1 cup)
- 2 large carrots, cut into 1/2-inch pieces
- 1 to 2 stalks celery, cut into 1/2-inch pieces
- 2 garlic cloves, crushed or minced
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon chopped fresh sage
- 2 teaspoons fresh thyme
- 2 teaspoons chopped fresh rosemary
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 ½ cups shredded cooked chicken
- 2 cups cooked wild rice
- 1 egg white, lightly whisked
Instructions
For the Pie Crust:
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Prepare the pie crust according to your recipe. Shape the dough into disks and chill in the refrigerator.
For the Sauce:
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Melt the butter in a medium saucepan. Stir in the flour and cook, stirring constantly, until the mixture turns golden.
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Slowly whisk in the white wine, then add the chicken stock and herbs.
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Bring to a boil while whisking, cook 5 minutes, then reduce heat and simmer another 5 minutes. Adjust seasoning, remove from heat, and reserve most of the sauce for the filling, keeping extra to serve.
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Preheat the oven to 400°F (200°C).
For the Filling:
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Heat the olive oil in a large skillet over medium-high heat. Add the chopped leek, fennel, carrots, and celery and cook about 5 minutes, stirring occasionally, until the carrots begin to soften.
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Add the garlic, sliced mushrooms, sage, thyme, rosemary, salt, and pepper. Cook 2–3 more minutes until the mushrooms release their liquid and flavors meld.
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Stir in the shredded chicken, cooked wild rice, and about half of the reserved white wine sauce. Combine until the mixture is evenly coated; add more sauce if needed so the filling is moist but not runny. Set aside the remaining sauce to serve at the table.
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Roll out one disk of chilled pastry and line a 9-inch pie plate. Spoon the filling into the prepared crust.
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Roll out the top crust, place it over the filling, trim and crimp the edges, and cut a few vents. Brush the top with the lightly whisked egg white. Place the pie on a baking sheet to catch any drips.
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Bake in the middle of the oven 40–45 minutes, until the crust is deeply golden. Reheat the reserved white wine sauce and serve it alongside slices of pie.
Notes
To Freeze (Before Baking): Let the filling cool completely, top with the crust, then freeze the unbaked pie in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before baking.
Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.
Like this recipe? Rate & comment below!This recipe was originally published on January 18, 2015.