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Chicken Pot Pie with Crunchy Brown Rice
Ooooh, comfort food extraordinaire. What a great GF modification of my favorite winter recipe, filling, satisfying and so delicious.
Ingredients
- 1 Tbsp. extra light olive oil
- 1 med. onion(s) chopped - (FODMAP)
- 2 Lg. carrots peeled and chopped
- 2 ribs celery diced - (FODMAP)
- 4 oz. mushrooms sliced - (FODMAP)
- 1 bay leaf
- 1 tsp. thyme dried
- 1/2 tsp. sea salt
- 1/2 tsp. pepper
- 2 C. g.f. chicken broth
- 3/4 C. milk Optional: for a creamier sauce - (FODMAP)
- 3 Tbsp. cornstarch mix with 1/4 C. water
- 1 lb. chicken breasts skinless boneless cooked and cut into bite size pieces
- 1 C. frozen peas frozen
- 1 C. brown rice cooked
- 1/3 C. parmesan cheese shredded
- 1/2 tsp. paprika
Instructions
- Preheat oven to 400 degrees.
- Place oil in large skillet, heat oil over medium heat. Add onion, carrots, celery, mushrooms, bay leaf, thyme, salt and pepper to the skillet. Stirring frequently, sauté till crisp tender, 5-8 minutes. Add chicken broth (and milk for creamier sauce) and then cornstarch and water mixture. Stir until sauce reaches a boil and it thickens. Add chicken pieces and peas.
- While sauce is thickening, combine rice, cheese & paprika together.
- Pour the chicken mixture into a large, greased casserole. Scatter rice mixture evenly over the top. Bake until bubbly and crust is crisp, about 30 minutes.
Nutrition
Serving: 1squareCalories: 136kcalCarbohydrates: 10gProtein: 15gFat: 4gSaturated Fat: 1gSodium: 315mgFiber: 2g
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