Rice Cooker Chicken Pot Pie

This Chicken Pot Pie is a top-notch recipe for your Rice Cooker, made with cream of chicken soup, milk, boneless chicken breasts, diced vegetables, and a blend of spices taking 2 hours and 20 minutes to prepare and cook. Serve your Baked Chicken Pot Pie with sides such as creamy mashed potatoes, sautéed zucchini and squash, roasted Brussels sprouts with balsamic reduction, warm German potato salad, and sautéed spinach.

To make this Chicken Pot Pie in your rice cooker, you start by whisking together the cream of chicken soup, milk, and water to create a smooth base. Then, add the chopped chicken, diced vegetables, and spices to the rice cooker’s inner pot. Mix everything well and set the cooker to the “Slow Cook” setting for 2 hours. While the pot pie is cooking, bake your biscuits in the oven. Once the cooking time is up, serve the pot pie hot and top it with freshly baked biscuits.

Rice Cooker Chicken Pot Pie Ingredients

• 1 can (10.5 oz) cream of chicken soup
• 1 cup milk
• 1/4 cup water
• 2 boneless, skinless chicken breasts, chopped into bite-sized pieces
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 2 celery stalks, diced
• 1 medium russet potato, peeled and diced
• 1/2 cup frozen peas, thawed
• 1/2 cup corn kernels
• 1 tsp garlic powder
• 1/2 tsp thyme
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 package of biscuits

How To Make Rice Cooker Chicken Pot Pie

1. Prepare Soup Base: In a mixing bowl, whisk together the cream of chicken soup, milk, and water until smooth. This will act as your base for the pot pie filling.
2. Combine and Mix Ingredients: Transfer the soup base to the inner pot of your rice cooker. Add the chopped chicken, onion, carrot, celery, potato, peas, and corn. Sprinkle in the garlic powder, thyme, oregano, paprika, salt, and pepper. Stir everything together to ensure the ingredients are well mixed.
3. Set Up Rice Cooker: Place the inner pot back into the rice cooker. Navigate to the “Slow Cook” menu and set the timer for 120 minutes. Press the “Start” button to begin cooking.
4. Bake Biscuits: When there are about 20 minutes left on your rice cooker’s timer, preheat your oven as per the biscuit package instructions. Place the biscuits on a baking sheet and bake until they are golden brown.
5. Assemble and Serve: Once the slow cooking is complete, give the pot pie mixture a good stir. Serve it hot in individual bowls and crown each serving with a freshly baked biscuit on top.

Recipe Tips:

• Ingredient Preparation: Chop all vegetables into similar-sized pieces for even cooking.
• Soup Base Consistency: Ensure that the soup base is well whisked to avoid lumps in the pot pie filling.
• Layering in Rice Cooker: Evenly distribute the chicken and vegetables in the rice cooker pot to allow for uniform cooking.
• Seasoning Adjustment: Taste and adjust the seasoning of the pot pie mixture before the final cooking stage, as flavors can mellow during slow cooking.
• Biscuit Baking: Bake the biscuits until golden brown for the perfect texture and flavor to complement the pot pie.

Recipe Variations:

• Spicy Pot Pie: Add a pinch of cayenne pepper or diced jalapeños to the mixture for a spicy twist.
• Herb Infused: Incorporate fresh herbs like rosemary or sage for an aromatic flavor.
• Creamy Mushroom Addition: Stir in sautéed mushrooms for a richer texture and earthy flavor.
• Bacon Bits: Add cooked and crumbled bacon to the pot pie mixture for a smoky flavor.
• Potato Topping: Instead of biscuits, top the pot pie with thinly sliced potatoes brushed with butter and baked until crispy.

Can I use a different type of soup instead of cream of chicken in the Chicken Pot Pie?

Yes, you can use different types of soup, such as cream of mushroom or cream of celery, as a substitute for cream of chicken in the Chicken Pot Pie recipe. These will provide a different flavor profile but will still create a creamy and rich base for the pie.

Is it possible to make Chicken Pot Pie vegetarian?

To make a vegetarian version of Chicken Pot Pie, substitute the chicken with additional vegetables like mushrooms, green beans, or bell peppers. You can also use a cream of vegetable soup as the base and a vegetable broth to enhance the flavors.

Can I add cheese to the Chicken Pot Pie?

Certainly! You can add cheese to the Chicken Pot Pie for extra flavor and creaminess. Stir in grated cheddar, Parmesan, or a cheese blend into the pot pie mixture before the final cooking stage in the rice cooker.

What To Serve With Chicken Pot Pie

For a well-rounded meal, consider serving your chicken pot pie with side dishes like creamy mashed potatoes, sautéed zucchini, and squash, or roasted Brussels sprouts with balsamic reduction. These sides complement the hearty flavors of the pot pie and make the meal more satisfying.

How To Store Chicken Pot Pie

In The Fridge:

Store the leftover chicken pot pie in an airtight container in the fridge for up to 3-4 days. Make sure it has cooled down to room temperature before sealing it to maintain its texture and flavor.

In The Freezer:

For longer storage, you can freeze the chicken pot pie. Place it in a freezer-safe container or wrap it tightly in aluminum foil. It can be stored in the freezer for up to 2-3 months. Remember to label it with the date.

How To Reheat Chicken Pot Pie

To reheat the chicken pot pie, preheat your oven to 350°F (175°C). Place the pot pie in an oven-safe dish and cover it with aluminum foil to prevent the crust from burning. Heat for about 20-25 minutes or until it’s warmed through. If it’s frozen, extend the reheating time.

Check out More Recipes:

• Swedish Meatballs In Rice Cooker
• Chicken Tortilla Soup In Rice Cooker
• Bacon and Potato Frittata In Tiger Rice Cooker