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Korean Chicken Pot Pie

  • Prep 30 min
  • Total 1 hr 20 min
  • Servings 6
  • Pinterest
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It's a chicken pot pie, jam-packed with Korean-style flavors! Seriously. MORE + LESS -

Bev Weidner
September 22, 2014


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 Korean kimchi (regular kimchi is fine)
refrigerated Pillsbury™ Refrigerated Pie Crusts
Sriracha sauce for serving, if desired


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  • 1
    Preheat oven to 400ºF.
  • 2
    Cook the rice.
  • 3
    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.
  • 4
    Add the Swiss chard and cook to wilt.
  • 5
    In a bowl, combine the chicken, chard, scallions, mixed veggies, kimchi and cooked rice. Toss to coat.
  • 6
    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. 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.
  • 7
    Place in the oven for 45 minutes, until golden brown.
  • 8
    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. 

Also, sorry to yell.

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.

Let's do this!

Start by searing your chicken. Once it starts to brown, add some orange juice and soy sauce. Mmmmm. 

Then add a bunch of chopped swiss chard. Gosh.

THEN, in a bowl, you'll combine the chicken, chard, rice, kimchi (I found a Korean version at Whole Foods!), and scallions. Get it all tossed and gorgeous.

Then take one Pillsbury pie crust and place it in the bottom of a 9-inch pie pan. Get it snuggled against the bottom and sides. Then trim any excess. 

Then pack that filling IN, man. Pack it, pack it. 

Lay the remaining pie crust on top, trimming the overhang and crimping the edges. Yours will look much better than mine. Promise. 

Give her a few slits for steam and...

VOILA! A few sriracha drizzle drops and dude, you're good to go. 

Pie me. 

Get in that. 

Because I'm about to. 

Can you believe it? KOREAN chicken pot pie. Bev says do this. For more musings, visit her blog Bev Cooks and her Tablespoon profile.

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