Ready-made pie dough and gravy make it a cinch to whip up this updated favorite filled with chunks of chicken, rice and veggies!
This is a fast and simple recipe that can be whipped up using some left over chicken from a store bought roasted chicken or the leftover steamed rice from a Chinese take-out.
Of course, if you have the extra time, preparing fresh boneless chicken and cooked rice is always a crowd favorite. Whichever of the two options, here’s how to prepare:
1-1/4 tsp. dried Italian seasoning
1/4 tsp. pepper
1-1/2 lbs. boneless, skinless chicken thighs or breasts, cut into 1 -1/2″ x 1″ chunks
1 Tbs. butter or margarine
1 zucchini, quartered lengthwise, cut into 1/2” – thick slices \2 carrots, cut into 3/4 pieces
1/2 cup of peas if you have handy*
1 jar of pimentos (optional)*
1/4 cup chicken broth or water
1 jar (12 oz) chicken gravy
1 cup cooked rice (you can use left over rice from the previous night’s Chinese take-out, if on hand)*
1 sheet (half of 14.1oz pkg.) refrigerated 9” pie crust dough
1 egg with 2 tsp. of water (for brushing over crust before baking)
Combine 1 tsp. Italian seasoning, salt and pepper; sprinkle over chicken. (If you are not using left over chicken and are using fresh boneless chicken) melt butter over medium-high heat in a large nonstick skillet. Add chicken, in batches if necessary; cook, turning, until browned, 2-3 minutes per side. Remove from skillet.
To skillet, add zucchini, carrots and remaining 1/4 tsp. seasoning; cook, stirring often, until tender, 3 minutes. Add broth; cook until liquid has evaporated, 1-2 minutes. Return chicken to skillet; stir in gravy and rice. Heat through, 3 minutes. Transfer to 9” deep-dish pie pan; cool 5 minutes.
Preheat oven to 400 degrees F. Line rimmed baking sheet with foil. Place crust over filling; flute edges. Cut vents in crust. Lightly beat egg with 2 tsp. water; brush over crust. Bake on lined baking sheet until golden, 25 minutes. Let stand 5 minutes before serving.
Recipe Courtesy of 50 PLUS REPORT Editorial Team