Chicken Pot Pie Rice Bake

This Chicken Pot Pie Rice Bake is the ultimate comfort food — creamy, cheesy, and loaded with tender chicken, vegetables, and fluffy rice baked to perfection. It’s everything you love about a classic chicken pot pie, but easier, faster, and topped with melty cheddar instead of pastry. A cozy, family-friendly dinner that’s ready in under an hour.

Why You Will Love This Recipe

You’ll love this Chicken Pot Pie Rice Bake for its creamy texture, hearty flavor, and effortless preparation. It’s a one-dish wonder — no pie crust, no stress, just pure comfort in every spoonful. Perfect for weeknight dinners, meal prep, or potlucks, this recipe delivers home-style warmth with minimal effort and maximum flavor.

Chicken Pot Pie Rice Bake

When it comes to comforting, crowd-pleasing dinners, few dishes hit the spot like Chicken Pot Pie Rice Bake. It takes everything you love about traditional chicken pot pie — the creamy filling, tender chicken, and savory vegetables — and turns it into a simple baked casserole that’s easy enough for busy weeknights.

Instead of fussing with pastry, this version uses fluffy rice as the base, absorbing all that rich, creamy sauce while keeping the dish hearty and satisfying. The result? A cozy meal that’s as comforting as pot pie but lighter, simpler, and every bit as delicious.

The recipe begins with instant white rice, making it a time-saver without compromising texture. The rice cooks up soft and fluffy, soaking in the flavors from the creamy sauce and tender chicken.

Speaking of sauce, it’s made from a comforting mix of cream of chicken soup, sour cream, and milk — a trio that gives the bake its signature richness. Together, they create a luscious coating that clings to every grain of rice and vegetable, ensuring you get a creamy bite every time.

The chicken — already cooked and chopped — makes this recipe even easier. Rotisserie chicken works perfectly here, adding both flavor and convenience. Combined with frozen mixed vegetables, it turns this into a complete, balanced meal in one dish.

Finally, a layer of shredded cheddar cheese melts into the top, creating that golden, gooey finish everyone loves. When baked, the edges turn slightly crisp while the center stays creamy and rich — the best of both worlds.

This recipe is also incredibly versatile. You can swap in brown rice for extra fiber, use Greek yogurt instead of sour cream for a lighter twist, or even add mushrooms or broccoli for more texture and flavor.

The beauty of this dish is how it delivers comfort food satisfaction without the complexity of pie dough or long prep time. It’s perfect for families, for make-ahead lunches, or for those nights when you crave something warm, filling, and deeply comforting.

Best of all, it’s a one-pan bake — easy to prepare, easy to clean up, and guaranteed to please.

Serve it hot straight from the oven with a sprinkle of fresh herbs, or pair it with a crisp green salad for contrast. Either way, this Chicken Pot Pie Rice Bake will quickly become a dinner favorite.

Servings & Time

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Ingredients

• 2 cups instant white rice

• 2 cups water

• 2 cups cooked, chopped chicken (rotisserie or leftover works great)

• 1 can (10.75 oz) cream of chicken soup

• 1 cup sour cream

• ¼ cup milk

• 1½ cups frozen mixed vegetables (peas, carrots, corn, and green beans)

• 1 cup shredded cheddar cheese

• Salt and pepper to taste

Instructions

1. Preheat the oven:
   Preheat to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Cook the rice:
   In a medium saucepan, bring 2 cups of water to a boil. Add instant rice, cover, remove from heat, and let sit for 5 minutes. Fluff with a fork.

3. Mix the filling:
   In a large bowl, combine cream of chicken soup, sour cream, and milk. Stir until smooth and creamy.

4. Add the main ingredients:
   Add cooked chicken, frozen mixed vegetables, and cooked rice to the mixture. Stir until evenly combined. Season lightly with salt and pepper.

5. Assemble the bake:
   Spread the mixture evenly into the prepared baking dish. Sprinkle shredded cheddar cheese evenly on top.

6. Bake:
   Bake uncovered for 25–30 minutes, or until hot and bubbly with golden melted cheese on top.

7. Serve:
   Let cool for a few minutes before serving. Serve warm with a sprinkle of chopped parsley or green onion if desired.

Tips

• Make ahead:
  Assemble the bake up to a day in advance, cover, and refrigerate. Bake as directed when ready to serve.

• Add extra veggies:
  Stir in cooked broccoli, mushrooms, or spinach for extra nutrients and flavor.

• Lighter version:
  Substitute sour cream with Greek yogurt for a tangy, lighter alternative.

• Cheese options:
  Try Monterey Jack, Colby, or a cheddar-mozzarella mix for a different flavor twist.

• Storage:
  Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until hot.