Chicken "Pot Pie" with Crunchy Brown Rice Crust

Chicken "Pot Pie" with Crunchy Brown Rice Crust

Serves 6

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

Ingredients: 
  • 1 tablespoon expeller-pressed canola oil, plus more for greasing
  • 1 tablespoon unsalted butter
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/4 pound button mushrooms, sliced
  • 2 teaspoons chopped fresh thyme, divided
  • 1 large carrot, chopped
  • 1 stalk celery, thinly sliced
  • 1 small yellow onion, chopped
  • Salt and pepper to taste
  • 1/4 cup brown rice flour
  • 1 1/2 cup 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 Parmigiano-Reggiano cheese
  • 1/2 teaspoon sweet paprika
  • 1/2 cup frozen peas
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Method: 

Preheat oven to 400°F. Lightly oil a 9-inch pie dish and 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.

Nutritional Info: 
Per Serving:240 calories (80 from fat), 9g total fat, 3.5g saturated fat, 55mg cholesterol, 370mg sodium, 20g carbohydrate (2g dietary fiber, 4g sugar), 21g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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