Quick & Easy Coconut Rice Chicken Pot Pie

Coconut rice chicken pot pie

I promise you, this recipe is so easy and absolutely fool-proof! The absolute best part? It takes just around 30 minutes to make! (And all the exhausted moms shout with joy!) Here’s what you’ll need:

Ingredients:

•1 Tablespoon of olive oil

•1 rotisserie chicken (deboned)

•1 chicken gravy jar (12 oz)

•Chicken bone broth (12 oz)

•2 cups frozen mixed veggies

•1 packet of coconut jasmine rice (8.5 oz - you can also substitute this rice with any other kind if you’re not a fan of coconut)

•1 can of crescent rolls

•1 tablespoon of butter

•1 tablespoon of all purpose flour

•Salt and pepper to taste

Instructions:

Heat your large pan over the stove at medium heat and pour in the olive oil. Once deboned, put all of the rotisserie chicken in the pan. Next, pour the chicken gravy and then fill that exact same jar with your chicken broth and pour that in as well. Mix in all of your frozen veggies and give all of it a good stir. Allow that to simmer until everything is nice and heated through. Pour your cooked rice packet (follow the packets instructions) into the pan and stir everything together. Finally, in a small separate bowl, mix together your flour and butter until smooth and stir it into the pan (this thickens your mixture and gives you the classic chicken pot pie consistency). Season with salt and pepper to taste! 

Pour the mixture into a 9x13 pan and allow it to set for about 5 minutes before rolling the crescent roll dough on top. Make sure the pot pie mixture is nearly completely covered by the dough. Pop it into the oven at 350F for 18-20 minutes (until golden brown) and you’ve created a scrumptious, yet unbelievably easy dinner for the ones you love! 👏🏼