Chicken Pot Pie with Crunchy Brown Rice Crust
This is a delicious gluten-free and healthy alternative to traditional chicken pot pie. The Parmesan melts into the rice to create a tasty crust, but omit the cheese, if you like.
Yield: 6 Ready in 55 minutes
77 people trying soon
Verified by stevemur
|1 tablespoonvegetable oil; plus more for greasing|
|1 poundboneless, skinless chicken breasts; cut into 1-inch pieces|
|0.25 poundbutton mushrooms; sliced|
|2 teaspoonschopped thyme; divided|
|1 largecarrot; chopped|
|1 ribcelery; thinly sliced|
|1 smallyellow onion; chopped|
|1 Salt and pepper to taste|
|0.25 cupbrown rice flour|
|7 cupslow-sodium gluten-free chicken broth|
|1 cupwhole milk|
|1 cupcooked brown rice or brown and wild rice blend|
|0.25 cupshredded Parmesan cheese|
|0.5 teaspoonsweet paprika|
|0.5 cupfrozen peas|
Chicken Pot Pie with Crunchy Brown Rice Crust Preparation
1. Preheat oven to 400°F. Lightly grease a 9-inch pie dish with oil; set aside.
2. 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.
3. 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.
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Chicken Pot Pie with Crunchy Brown Rice Crust Reviews
[I posted this recipe.]
3 years, 9 months, 1 days, 14 hours, 55 minutes ago