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Chicken "Pot Pie" with Crunchy Brown Rice Crust

Serves 6
Time 1 hr
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 canola oil plus more for oiling pan
  • 1 tablespoon unsalted butter
  • 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
  • 1/4 pound white button mushrooms sliced
  • 2 teaspoons chopped fresh thyme divided
  • 1 large carrot chopped
  • 1 stalk celery thinly sliced
  • 1 small yellow onion chopped
  • 3/4 teaspoon fine sea salt divided
  • 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
  • 1/2 teaspoon ground black pepper divided
Method

Preheat the 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, 1/2 teaspoon of the salt and 1/4 teaspoon of the 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, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in a medium bowl.

Stir peas into chicken mixture 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.

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.
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  • 1 tablespoon canola oil plus more for oiling pan
  • 1 tablespoon unsalted butter
  • 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
  • 1/4 pound white button mushrooms sliced
  • 2 teaspoons chopped fresh thyme divided
  • 1 large carrot chopped
  • 1 stalk celery thinly sliced
  • 1 small yellow onion chopped
  • 3/4 teaspoon fine sea salt divided
  • 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
  • 1/2 teaspoon ground black pepper divided