This recipe doesn't have a photo
Help out by adding one. We have some cool tools that make it easy.
Category: Main Course
Chicken "Pot Pie" with Crunchy Brown Rice Crust - TastyPlanner.com
Chef: Jvojenni
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.
Recipe Source: Whole Foods Market
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
Instructions
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.
Similar recipes
Community activity
- Times saved to recipe box: 5
- Times Recommended: 0
- Times added to planner: 4
