Chicken “Pot Pie” with Crunchy Brown Rice Crust
AuthorlisaSource: WholeFoodsMarket.com
Preheat oven to 400 degrees 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, 4-5 minutes.
Add mushrooms, 1 tsp. of the thyme, carrots, celery, onions, salt, and pepper and cook until just tender, 6-8 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 tsp. thyme, salt and pepper in 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.
Ingredients
Directions
Preheat oven to 400 degrees 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, 4-5 minutes.
Add mushrooms, 1 tsp. of the thyme, carrots, celery, onions, salt, and pepper and cook until just tender, 6-8 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 tsp. thyme, salt and pepper in 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.
