Korean Chicken Pot Pie

Name: Korean Chicken Pot Pie
Prep time: 30 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Asian
Ingredients: 1/2 cup uncooked white (or brown) rice; 1 tablespoon extra-virgin olive oil; 2 chicken breast halves, cut into a medium dice; 2 tablespoons orange juice; 2 tablespoons soy sauce; 1 bunch Swiss chard, chopped; 3 scallions, diced; 1 cup frozen mixed vegetables, thawed; 1 cup kimchi; 1 box (14.1 oz) refrigerated Pillsbury™ Refrigerated Pie Crust; Sriracha sauce for serving, if desired

0 Ratings

1 Comments

Prep 30 min
Total 1 hr 20 min
Servings 6

Chicken pot pie, jam-packed with Korean-style flavors! MORE+ LESS-

By Bev Cooks

Updated May 12, 2017

Make with

Pillsbury Pie Crust

Ingredients

1/2

cup uncooked white (or brown) rice

tablespoon extra-virgin olive oil

chicken breast halves, cut into a medium dice

tablespoons orange juice

tablespoons soy sauce

bunch Swiss chard, chopped

scallions, diced

cup frozen mixed vegetables, thawed

cup kimchi

box (14.1 oz) refrigerated Pillsbury™ Refrigerated Pie Crust

Sriracha sauce for serving, if desired

Steps

Hide Images

1

Preheat oven to 400°F. Cook the rice.
2

While the rice is cooking, heat the oil in a large sauté pan. Add the diced chicken and sear until golden brown all over and cooked through. Add the orange juice and soy sauce. Cook another minute.
3

Add the Swiss chard and cook to wilt.
4

In a bowl, combine the chicken, chard, scallions, mixed veggies, kimchi and cooked rice. Toss to coat.
5

Place one pie crust in the bottom of a 9-inch pie pan. Fill the crust with the chicken filling, tightly packed. Trim the excess pie edges.
6

Then place the remaining crust on top of the pie. Trim the excess overhang and crimp the edges. Cut slits in the top for ventilation. Place in the oven for 45 minutes, until golden brown.
7

Drizzle with sriracha sauce, if desired, and serve.

Expert Tips

Let the pie cool for 30 minutes to set the filling, if desired.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

There's chicken pot pie, then there's KOREAN chicken pot pie. Pony up. Every now and then, nothing hits the spot more than a good ole chicken pot pie. A pipin' hot pie crust blanketing a cozy cave of chicken and veggie gravy goodness. But then I made this Korean Chicken Pot Pie, and I just may be a convert. Serious talk. I didn't create this amazingness. Oh no. I saw it on Kimchi and Meatballs and almost fell on my face. The idea of packing two buttery pie crusts with not only chicken and veggies, but RICE and KIMCHI and SCALLIONS and SWISS CHARD? Are you kidding? No. No, I'm not. I tweaked it just a tad because that's just who I am. I'll also tell you this – with it being rice-heavy, there isn't as much gravy. But I think it's legit in this situation. It's bright yet comforting. Filling, yet leaves you eager for more. Dang. Now I want more.