Chicken “Pot Pie” with Crunchy Brown Rice Crust
Source: WholeFoodsMarket.com
Yields1 ServingPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
1 tbs.coconut oil, plus more for greasing
1 tbs. butter
1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
¼ lb. sliced button mushrooms
2 tsp. chopped thyme, divided
2 large carrots, chopped
2 rib celery’s, thinly sliced
1 large yellow onion, chopped
Salt and pepper to taste
½ cup brown rice flour
1 ½ cups gluten-free chicken broth
1 cup organic milk or almond milk
1 cup cooked brown rice or brown wild rice blend
½ tsp. sweet paprika
½ cup frozen peas
1Preheat oven to 400 degrees F.
2Lightly grease a 9-inch pie dish with oil; set aside.
3Heat oil and butter in a large skillet over medium high heat.
4Add chicken and cook, stirring occasionally, until no longer pink, 4-5 minutes.
5Add mushrooms, 1 tsp. of the thyme, carrots, celery, onions, salt, and pepper and cook until just tender, 6-8 minutes.
6Add flour and cook, stirring constantly, for 1 minute.
7Add broth and milk, stir well and bring to a simmer.
8Reduce heat to medium-low and simmer until very thick, about 10 minutes.
9Meanwhile, combine rice, cheese, paprika, remaining 1 tsp. thyme, salt and pepper in medium bowl.
10Stir peas into chicken mixture then season with salt and pepper and transfer to prepared dish.
11Scatter rice mixture evenly over the top then arrange dish on a baking sheet to catch any drips.
12Bake until bubbly and crust is crisp, about 30 minutes.
Ingredients
1 tbs.coconut oil, plus more for greasing
1 tbs. butter
1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
¼ lb. sliced button mushrooms
2 tsp. chopped thyme, divided
2 large carrots, chopped
2 rib celery’s, thinly sliced
1 large yellow onion, chopped
Salt and pepper to taste
½ cup brown rice flour
1 ½ cups gluten-free chicken broth
1 cup organic milk or almond milk
1 cup cooked brown rice or brown wild rice blend
½ tsp. sweet paprika
½ cup frozen peas
Directions
1Preheat oven to 400 degrees F.
2Lightly grease a 9-inch pie dish with oil; set aside.
3Heat oil and butter in a large skillet over medium high heat.
4Add chicken and cook, stirring occasionally, until no longer pink, 4-5 minutes.
5Add mushrooms, 1 tsp. of the thyme, carrots, celery, onions, salt, and pepper and cook until just tender, 6-8 minutes.
6Add flour and cook, stirring constantly, for 1 minute.
7Add broth and milk, stir well and bring to a simmer.
8Reduce heat to medium-low and simmer until very thick, about 10 minutes.
9Meanwhile, combine rice, cheese, paprika, remaining 1 tsp. thyme, salt and pepper in medium bowl.
10Stir peas into chicken mixture then season with salt and pepper and transfer to prepared dish.
11Scatter rice mixture evenly over the top then arrange dish on a baking sheet to catch any drips.
12Bake until bubbly and crust is crisp, about 30 minutes.
Chicken “Pot Pie” with Crunchy Brown Rice Crust