Original Recipe from Whole Foods http://www.wholefoodsmarket.com/recipe/chicken-pot-pie-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.
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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Serving Size: 1 Serving (470g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 240 | ||
Calories from Fat: 48 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 52.8mg | 16 % | |
Sodium 802.4mg | 28 % | |
Potassium 671.3mg | 18 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 18.9g | ||
Protein 26.2g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 240
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