Cooking From Memory ~ A Recipe Journal


Chicken “Pot Pie” with Crunchy Brown Rice Crust

On these Fall days as the warm temperatures of the late summer become more and more a memory, and the fresh, crisp days of Autumn settle in, I find myself more or less automatically thinking about warm comfort food. This great recipe from the Whole Foods people is very inviting. And if you like chicken nestled in a whole bunch of vegetables coming out of the oven bubbling, you’re going to love this. The cooked rice on top gives this a crunchy texture. You could also top this mashed potatoes for a different twist. I’m also wondering if I could top it with mashed sweet potatoes… I suppose I could.

Thanks to Sarah and Travis for sending this our way!

Enjoy!

Ingredients ~

  • 1 Tablespoon expeller-pressed canola oil, plus more for greasing
  • 1 Tablespoon butter
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • ¼  pound sliced button mushrooms
  • 2 teaspoons chopped thyme, divided
  • 1 large carrot, chopped
  • 1 rib celery, thinly sliced
  • 1 small yellow onion, chopped
  • Salt and pepper to taste
  • ¼  cup brown rice flour
  • 1 ½ cup low-sodium gluten-free chicken broth
  • 1 cup whole milk
  • 1 cup cooked brown rice or brown and wild rice blend
  • ¼ cup shredded Parmesan cheese
  • ½  teaspoon sweet paprika
  • ½ cup frozen peas

Method ~

Preheat 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, 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.

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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