Korean Chicken Pot Pie

Steps

• 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.