Chicken Pot Pie with Crunchy Brown Rice Crust

Ingredients

• 2 tablespoons canola oil
  
• 1 tablespoon extra-virgin olive oil
  
• 1 boneless, skinless chicken breast
  
• 1 chicken leg quarter, skin on
  
• 2 teaspoons chopped thyme, divided
  
• 2 large carrots, chopped
  
• ¼ teaspoon celery seeds
  
• 1 small yellow onion, chopped
  
• kosher salt
  
• black pepper
  
• ¼ cup brown rice flour
  
• 1 ½ cups low-sodium gluten-free chicken broth
  
• 1 cup almond milk
  
• ¾ cup frozen peas
  
• 2 cups cooked brown rice
  
• ¼ cup gluten-free bread crumbs
  
• ½ teaspoon sweet paprika
  
• Parmesan cheese for sprinkling, if desired
  

Directions

1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Salt and pepper boneless, skinless chicken breast and chicken leg quarter. To season the leg quarter, rub salt and pepper underneath the skin. Spray both pieces of chicken with canola oil cooking spray. Roast the chicken breast for 15 minutes and the chicken leg quarter for 30 minutes, or until 165 degrees. When done, remove skin from chicken leg quarter and place both pieces of chicken on a plate to cool. Set aside.
   
2. Spray 4 large ramekins with cooking spray and set aside on a large baking sheet.
   
3. Heat canola oil and olive oil over medium-high heat. Add the carrots, celery seed, onion, 1 teaspoon of thyme, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Let sauté for 6 to 8 minutes. While the vegetables are cooking, use your hands to shred the cooked chicken. Add the chicken to the vegetables and cook for an additional 2 minutes. Add the brown rice flour and cook for 1 minute, stirring constantly. Add the chicken broth and almond milk. Bring the mixture to a boil, reduce heat to low, and simmer until very thick, about 10 minutes. Add the peas and stir. Pour the filling into prepared ramekins.
   
4. Preheat oven to 400 degrees.
   
5. In a small bowl mix together cooked rice, bread crumbs, paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Sprinkle on top of filling in prepared ramekins. Bake for 20 minutes, or until bubbly. Sprinkle with cheese if desired.  Serves 4 to 6. 
 

Recipe adapted from Whole Foods

 

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