Chick: PotPie: Chicken Pot Pie with Crunchy Brown Rice Crust (Whole Foods)

By Dski

This is a delicious gluten-free and healthy alternative to traditional chicken pot pie. The Parmesan melts into the rice to create a tasty crust, but omit the cheese, if you like.

Ingredients

• 1 tablespoon vegetable oil, plus more for greasing
• 1 tablespoon butter
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/4 pound sliced button mushrooms
• 2 teaspoons chopped thyme, divided
• 1 large carrot, chopped
• 1 rib celery, thinly sliced
• 1 small yellow onion, chopped
• Salt and pepper to taste
• 1/4 cup brown rice flour
• 1 1/2 cups low-sodium gluten-free chicken broth
• 1 cup whole milk
• 1 cup cooked brown rice or brown and wild rice blend
• 1/4 cup shredded Parmesan cheese
• 1/2 teaspoon sweet paprika
• 1/2 cup frozen peas

Preparation

Step 1

Method
Preheat oven to 400°F. Lightly grease a 9-inch pie dish with oil; set aside.

Heat oil and butter in a large skillet over medium high heat. Add chicken and cook, stirring occasionally, until no longer pink, 4 to 5 minutes.

Add mushrooms, 1 teaspoon of the thyme, carrots, celery, onions, salt and pepper and cook until just tender, 6 to 8 minutes.

Add flour and cook, stirring constantly, for 1 minute.

Add broth and milk, stir well and bring to a simmer. Reduce heat to medium low and simmer until very thick, about 10 minutes.

Meanwhile, combine rice, cheese, paprika, remaining 1 teaspoon thyme, salt and pepper in a medium bowl.

Stir peas into chicken mixture then season with salt and pepper and transfer to prepared dish.

Scatter rice mixture evenly over the top then arrange dish on a baking sheet to catch any drips.

Bake until bubbly and crust is crisp, about 30 minutes.