Cooking with Josh


Chicken and Rice Pot Pie

Posted By: Josh Booth · 1/25/2013 11:59:00 AM
  • 1 cup Uncle Ben's Converted Brand Rice, dry
  • 3 1/2 cups frozen carrot, peas and corn blend
  • 1/4 teaspoon cracked black pepper
  • 2 cans (15 ounces) cream of chicken condensed soup
  • 2 cups water
  • 1 cup milk
  • 1/2 pound chicken breast, 1/2-inch dice
  • 1 sheet puff pastry, commercially prepared


  1. Preheat oven to 375°F.
  2. Mix rice, vegetables, pepper, soup, water, milk and chicken in a casserole dish.
  3. Cover in foil and bake in oven for 45 minutes.
  4. Uncover and top with puff pastry dough, and bake for another 30 minutes or until top is golden brown.
  5. Serve warm and enjoy together.

Cook Time

1 hour, 50 minutes
Calories: 210     Total Fat: 3g
Cholesterol: 25mg     Protien: 14g
Carbohydrates: 32g     Sodium:  


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