This is a delicious gluten-free and healthy alternative to traditional chicken pot pie. The Parmigiano-Reggiano melts into the rice to create a tasty crust, but omit the cheese, if you like.
Special Diets:
Ingredients
Method
Preheat the 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, 1/2 teaspoon of the salt and 1/4 teaspoon of the 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, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in a medium bowl.
Stir peas into chicken mixture 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.
Nutritional Info
Serving Size
Calories
240
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.