Crunchy Brown Rice Crust Chicken Pot Pie   (view other recipes)

Submitted by Barb Adzima 

Serves 6

This is a delicious alternative to traditional chicken pot pie. The Parmesan melts into the rice to create a tasty crust, but omit the cheese, if you like.

• 1 tablespoon vegetable oil, plus more for greasing
  
• 1 tablespoon butter
  
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  
• 1/4 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
  
• 1/4 cup brown rice flour
  
• 1 1/2 cups low-sodium chicken broth
  
• 1 cup whole milk
  
• 1 cup cooked brown rice or brown and wild rice blend
  
• 1/4 cup shredded Parmesan cheese
  
• 1/2 teaspoon sweet paprika
  
• 1/2 cup frozen peas

Preheat oven to 400°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 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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