Chicken "Pot Pie" with Crunchy Brown Rice Crust

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

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.

Chicken “Pot Pie” with Crunchy Brown Rice Crust