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These mini chicken pot pies are topped with a flaky puff pastry and filled with rice, veggies and chicken in a creamy lemon sauce. #chickenpotpie #minichickenpotpies #chickenandrice #ReachForRice #Ad #usaricecan

Creamy Lemon Chicken & Rice Pot Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Little Sweet Baker
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 4
  • Category: lunch, dinner
  • Method: bake
  • Cuisine: American

Description

These mini chicken pot pies are filled with delicious rice, colorful veggies and succulent chunks of chicken baked in a creamy lemon sauce.


Ingredients

  • 2 cups cooked rice
  • 1 cup cooked chicken
  • 1 cup mixed vegetables (I used carrots, corn and green peas)
  • 1 tsp butter
  • 1 can condensed cream of chicken soup
  • 1/2 cup of milk
  • zest of one lemon
  • juice of half a lemon
  • 2 sheets of puff pastry
  • 1 egg
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400F. Set aside 4 soup bowls or ramekins on a baking sheet.
  2. Whisk together the soup with one can of water. Set aside.
  3. Heat the butter in a large skillet and saute the vegetables until cooked. Add in the chicken and soup mixture and bring to a simmer.
  4. Remove from heat, whisk in the milk, lemon juice and lemon zest. Stir in the rice and season. Spoon the filling into the 4 soup bowls or ramekins.
  5. Place the puff pastry on a clean working surface or cutting board and cut out 8 circles slightly larger than your bowls. Top each bowl with two pastry circles. Brush with egg wash.
  6. Bake for 20-25 minutes or until the crust is golden brown and the filling is bubbling. Serve warm.

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