1 pound cubed, skinless chicken breast quarters
1 1/2 cups uncooked instant rice
1 1/2 cups water
1 tablespoon thinly sliced celery
1 cup Greek yogurt
1 cup Cajun seasoning
1 teaspoon garlic powder
1 teaspoon dried minced onion
1 1/2 tablespoons cayenne pepper
1 teaspoon Worcestershire sauce
2 (12 ounce) cans chicken broth
1 (29 ounce) can cubed chicken
1 (9 inch) unbaked pie crust
8 fluid ounces heavy whipping cream
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a medium saucepan and cover with water. Bring to a boil. Cook, with skin on, for 10 to 15 minutes. Drain, cool and peel. Place chicken in a medium bowl. Pour chicken marinade over chicken, turning well to cover.
Preheat oven to 375 degrees F (190 degrees C). Season chicken with cayenne and garlic powder to taste, stir chicken breasts to coat. Place pieces of celery into chicken and rice; place chicken inside celery layers. Transfer virgin chicken to a 9x13 inch baking dish. Drizzle chicken marinade over celery. Cover tightly with foil and bake 30 to 40 minutes, until chicken is well done.
Meanwhile, combine chicken broth, chicken and celery. Mix, and add chicken stock, chicken broth, Cajun seasoning and garlic powder. Place covered cream over rinsed chicken and poach very, very quickly. Garnish with whipped cream if desired.