snow. Snow. SNOW! It’s still coming down out there. Dallas is covered in white right now. It’s no 60 or however many inches the DC area has gotten at this point. But to us it might as well be. I’m snowed in (well, pretending to be). It’s 6 p.m. and I’m still in my PJs working from the home office (i.e. our kitchen table). I’m not going anywhere. I’ve got some left over chicken pot pie in the fridge – the perfect meal on a night like this!
I made it on Tuesday based on this recipe from Whole Foods. You can make it gluten free if you use rice flour for the thickening agent. I just used the spelt flour I had on hand. In place of crust, you make a rice mixture (pictured bottom left) and put that on top. When you bake the thing it gets nice and crispy (pictured bottom right).
It’s a little different take on the classic, but has that same cozy, warm and fuzzy effect.
Here’s what you need:
1 tablespoon olive oil, plus more for greasing
1 tablespoon grass-fed butter or ghee (or substitute olive oil)
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 pound sliced button mushrooms
2 teaspoons chopped thyme, divided
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 milk (any kind: cow, almond, coconut, etc.)
1 cup cooked brown rice or brown and wild rice blend
1/4 cup shredded Parmesan cheese (optional)
1/2 teaspoon paprika
1/2 cup frozen vegetable mix (peas, carrots, green beans….)
What you do:
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, 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 vegetables 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.
(recipe adapted from Whole Food’s Chicken Pot Pie with Rice)