Chicken Not Pie Wild Rice Bowls

Happy Wednesday! I am trying to wrap my mind around the fact that in just 2 weeks my kids will be back in school! I can't believe it - this summer has completely flown by!

The recipe I'm sharing today was an entry for Minnesota Wild Rice's yearly contest and even though it wasn't picked as a finalist, my family absolutely loved it!

It's hearty and comforting, exactly what you expect from chicken pot pie, but comes together way quicker than the traditional version AND is so much healthier. I swapped the traditional buttery flaky pie crust for nutty protein and fiber packed wild rice! It also reheats like a dream (if you end up with any leftovers) - no soggy leftover pie crust here!

Chicken Not Pie Wild Rice Bowls

1 pound Boneless Skinless Chicken Breast Filets

1 teaspoon lemon pepper seasoning

1 teaspoon poultry seasoning

¼ cup canola oil

1 small onion, diced

¼ cup flour

1 cup frozen mixed vegetables

1 ½ cups milk

1 teaspoon season salt

1 1/3 cups pre-cooked Wild Rice

2 Tablespoons chopped parsley

Cut the chicken into bite sized pieces and sprinkle evenly with the lemon pepper and poultry seasonings. Heat the oil in a large high sided skillet over medium high heat and cook the chicken for 5-7 minutes, or until just starting to brown. Add the onion and continue to cook for another 5-7 minutes, or until the onion has softened. Sprinkle the flour into the pan and cook for 2 minutes. Add the mixed vegetables, milk and season salt and cook for 3 minutes and allow the sauce to thicken. Divide the rice evenly into 4 bowls and using a spoon, create a well in the center of each bowl. Fill with the chicken mixture, sprinkle with parsley and serve.

Serves 4