We have had several dinner 'fails' lately. Certainly, nothing that I've considered to be post-worthy. This was the one exception to the many stinkers that have not worked out for me. My friend, Claire and I must have both bookmarked this recipe around the same time; but she ended up making it before I got around to it. I needed something that I knew was going to help get us out of our dinner rut, so I turned to her blog for ideas. I figured if her family liked it, then mine would too. When I saw this recipe posted on her website, I remembered I wanted to try this dish and decided to give it a go. I am glad I did, because it was really yummy...just what I needed to get back on track in my kitchen.
Chicken "Pot Pie" with Crunchy Brown Rice Crust
From: the Whole Foods iPhone app, also available on the Whole Foods website
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 gluten-free 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.
Per serving (about 9oz/256g-wt.): 240 calories (80 from fat), 9g total fat, 3.5g saturated fat, 55mg cholesterol, 370mg sodium, 20g total carbohydrate (2g dietary fiber, 4g sugar), 21g protein
This was really, really good. Not really a "pot pie", but more like a casserole with a homey, comforting feel to it. We all really loved this dish, and it will be one that I make again.