Anywho...now you know I'm a little crazy...
The weather provided several chilly rainy days that just begged for some comfort food.
We have to enjoy our mushy, casserole-ish foods while Cody is gone.
This recipe was a perfect fit for both needs!
Try it on the next rainy, chilly day!
(but not today when it's 81...you'll melt!)
Chicken "Pot Pie" with Crunchy Brown Rice Crust
(LOVE Whole Foods for this easy gluten free recipe!)
1 tablespoon vegetable oil, plus more for greasing (I used olive oil)
1 tablespoon butter
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (I used 1/2 pound)
1/4 pound sliced button mushrooms (I omitted these)
2 teaspoons chopped thyme, divided
1 large carrot, chopped (I used 3 large carrots)
1 rib celery, thinly sliced (I used 3 large ribs of celery)
1 small yellow onion, chopped
Salt and pepper to taste
1/4 cup brown rice flour (or unbleached white flour if you don't have rice flour)
1 1/2 cups low-sodium gluten-free chicken broth (regular broth works, too)
1 cup whole milk (I used 1% 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 (I used a whole cup)
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.