Baked Chicken Pot Pie... Risotto

when piecrust ain't the thing

I absolutely LOVE chicken pot pie— who doesn’t— but GAH if I can’t handle the work. So many steps.

So I changed it up.

What you’re looking at here is a chicken-pot-pie-inspired risotto, full of the comfy herbs, veggies, and chicken that we all love, but without all the crust-making, the flour everywhere, the inevitable piecrust shrinkage and subsequent overflowing of the pie onto the bottom of your oven, where it will live forever, so help me God.

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I think I might be done with piecrust forever. Instead, I’ll just bake some risotto and cook up some chicken and veg, stir them in, and wow myself with my brilliance. Care to join?

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Baked Chicken Pot Pie Risotto (adapted from “Easy Parmesan Risotto“ from the Barefoot Contessa)
Cook time = 45 minutes
Serves: 6

For Dietary Restrictions

• Gluten free: this dish is gluten-free.

• Dairy free: use vegan butter and omit the cheese.

Kids Can Help

• Grate cheese, measure frozen veggies & seasonings, peel carrots and onion

Ingredients

• 1½ cups Arborio rice

• 5 cups chicken broth or vegetable broth, divided

• 3 large carrots

• 4 Tbsp butter, divided

• 1 large chicken breast (or leftover rotisserie chicken)

• 1 small white or yellow onion

• ½ tsp garlic powder

• 1 tsp dried sage

• 1 tsp dried thyme

• 1 cup frozen peas

• ½ cup frozen corn

• 4 oz block of Parmigiano Reggiano (for 1 cup grated cheese)

• Salt and black pepper to taste

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Directions

Step 1

Preheat the oven to 350 degrees.

Step 2

Peel the carrots and slice into 1/4-inch rounds.

Step 3

In a Dutch oven with a lid, heat 4 cups of broth until steaming. Add the carrot slices and 1½ cups Arborio rice; cover and bake for 45 minutes. (Don’t forget to set a timer!)

Step 4

Peel and mince the onion; dice the raw chicken breast into small cubes about half an inch wide.

Step 5

Heat 1 Tbsp butter in a medium skillet. Add the chicken breast and onions and cook, stirring gently to avoid burning. Sprinkle with ¼ tsp salt, ½ tsp garlic powder, 1 tsp dried sage, and 1 tsp dried thyme. Cook until the chicken is lightly browned on several sides and onion is tender. Turn off the heat and set aside.

Step 6

When the timer goes off, remove the risotto from the oven. Add the remaining cup of broth and 3 Tbsp of butter. Stir quickly and vigorously until combined and smooth, being careful not to smash the carrots.

Step 7

Add the chicken and onions to the risotto as well as 1 cup of frozen peas and 1/2 cup of corn; stir to combine. (The frozen vegetables will thaw quickly in the hot risotto; no need to cook them!)

Step 8

Taste for flavor and add salt and black pepper if needed (I usually add a little!)

Step 9

Grate the Parmigiano Reggiano - you’ll want at least 1 cup. Top the risotto with Parmigiano Reggiano to serve.